Place another Filo sheet on top, and brush with butter. Prepare the Filo pastry sheets: Roll out a Filo sheet and brush with melted butter.Add fresh thyme leaves and season with salt and pepper. Place the cooled mushroom mixture in a small mixing bowl, then add the crumbled goat cheese.Cook until leek has softened and mushrooms have finished releasing moisture (around 10 minutes).Add oil to a saute pan and saute mushrooms and leek together over medium high heat.Remove the darkest green part of the leek.Prepare the Filling: Clean mushrooms and remove the stem.Drizzle with the balsamic glaze, slice into squares, and serve. When done, remove the tart from the oven and allow to rest for 5-10 minutes. Reduce heat to medium-low and cook until sauce is thickened, 10-15 minutes. Bake for 20-25 minutes, or until the crust is browned.Īdd the balsamic vinegar and brown sugar to a small saucepan over medium-high heat. Move the parchment paper with tart to a baking sheet. Using your fingers, drop small pieces of goat cheese all over the tart. Spread the mushrooms evenly across (you may not use all of them). Spread the carmelized onions over the puff pastry, leaving a small border. Brush the entire sheet with the remaining olive oil. With a fork, poke holes all over the puff pastry leaving a small border for the crust. Roll out the pastry with a rolling pin to remove creases and even out. Unfold the thawed puff pastry onto a sheet of parchment paper. Add the sliced mushrooms, thyme, and pepper, and cook until softened, 5-7 minutes. olive oil to a pan over medium-high heat. When done, the onions should be a deep brown and have a jammy consistency. Remove the lid and continue cooking for 40 to 50 minutes, lowering the heat if the onions begin to scorch. Cook covered for 20 minutes, stirring occasionally.
When melted, add the sliced onions, sugar, and 1 tsp. of the butter to a Dutch oven over medium heat. I like it best warm, but it is still good at room temperature, so it’s fine to set out on a platter for munching.Īdd 3 T. This lets all of the ingredients set so that it won’t fall apart when someone picks it up. Once you take the tart out of the oven, you want to lest it rest before cutting it. It’s ready when it coats a spoon and holds. You want to glaze to thicken but still be able to drizzle it with a spoon. When making the glaze, it’s important to bring the liquid to a boil and then quickly reduce the heat. I am so glad I did! The sweet tartness added a perfect counterbalance to the deep and savory flavors of the other ingredients. I decided at the last minute to make a balsamic glaze because I felt that the tart needed just a little extra something. The olive oil adds some necessary moisture and helps the edges brown.Īs you prepare the tart, all you really need to do is spread the ingredients evenly in layers: onions, mushrooms, then goat cheese. While that’s great for the edge of your tart, you want to poke holes over the rest of the pasty with the tines of a fork so that the center doesn’t puff. You find it boxed in the frozen foods section, and it thaws in just 30 minutes on the counter. The puff pastry is easy to prepare and work with. You don’t need to completely brown the mushrooms as they will continue cooking in the oven. I am a fan of cremini mushrooms, but you could substitute white button mushrooms. Mushrooms and onions always go well together, and the thyme adds an additional depth of flavor. If you are making this for guests, you can make the onions in advance and give any lingering odor time to dissipate. Carmelized onions will last in the refrigerator in an air-tight container for up to four days. If your oven hood doesn’t vent to the outside, you will want to open windows/doors across the room from each other for circulation. I recommend turning on the vent fan and cracking a window or door. *Pro tip: While carmelized onions are wonderful, having your house smell like onions for days is NOT. After another 50-60 minutes, you will have achieved carmelization. If the onions begin scorching, reduce the heat. Just keep an eye on the onions, stirring regularly. Read a book have a glass wine play some Words with Friends. This will draw out all of the natural moisture in the onions. To avoid this, begin by cooking them covered for about 20 minutes. One problem you may encounter when making carmelized onions is that they can dry out in the long cooking process. Carmelized onions take time (at least an hour … if a recipe says you are carmelizing onions in 15 minutes, it’s a lie!), but they are incredibly easy to make. Nothing can compare to the sweet and savory flavor drawn out over the slow-cooking process. One of my absolute favorite ingredients to work with is the carmelized onion.
0 kommentar(er)
