Tartlets With Baluchon and Caramelized Onions
Ingredients
- 12 tartlet crusts (store-bought)
- 250 ml (1 cup) Baluchon, rind removed, grated
- 2 eggs
- 250 ml (1 cup) of 15% cream
- 1 pinch of ground nutmeg
- Salt and freshly ground pepper, to taste
Preparation
Preheat oven to 400° F (200° C).
Bake tartlets for 10 minutes or until crusts are golden.
Whisk cheese, eggs, cream and nutmeg in the food processor until the mixture is smooth. Add salt and pepper. Fill tartlets with the cheese mixture. Garnish with caramelized onions. Bake for 10 more minutes or until the filling is golden.
Caramelized Onions
Ingredients
- 45 ml (3 tbsp.) butter
- 250 ml (1 cup) pearl onions, halved
- 30 ml (2 tbsp.) sugar
- 15 ml (1 tbsp.) balsamic vinegar
- 15 ml (1 tbsp.) fresh rosemary, chopped
Preparation
In a large frying pan, melt the butter and brown the onions for 5 minutes. Add the sugar and the balsamic vinegar. Continue cooking for 5 minutes until the onions are caramelized. Add the rosemary.
Portions 12
Preparation time
5 minutes
Cooking time
30 minutes
Accompaniments
These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.
© Société des alcools du Québec, Montréal, 2007, 2012