Cipollini Tart
Cipollini Tart

Preparation time 25 minutes

Total time: 1 hour

Ingredients

  1. 5 ml (1 tsp.) fresh thyme
  2. 2.5 ml (½ tsp.) dried oregano
  3. To taste, salt and pepper
  4. 1 red bell pepper
  5. 1 broccolini separated into small florets
  6. 30 ml (2 tbsp.) sour cream
  7. 60 ml (¼ cup) ricotta cheese
  8. 60 ml (¼ cup) feta cheese
  9. 1 sheet frozen puff pastry, thawed
  10. 20 ml (4 tsp.) maple syrup
  11. 10 ml (2 tsp.) lemon juice
  12. 15 ml (1 tbsp.) Compliments olive oil
  13. 15 ml (1 tbsp.) butter
  14. 10 to 15 cipollini onions, depending on size

Directions

  1. Preheat oven to 190°C (375°F). Peel onions and skillet-glaze in butter, oil, lemon juice and 10 ml (2 tsp.) of maple syrup for about 10 minutes over medium heat.
  2. In the meantime, lay puff pastry sheet on a baking sheet covered with parchment paper.
  3. Fold over each edge of pastry to create a border and prick pastry bottom with a fork.
  4. Combine feta, ricotta, sour cream, remaining maple syrup, thyme and oregano in a food processor. Season.
  5. Spread mixture over puff pastry, then top with glazed cipollini, red pepper and broccolini. Bake for 25 to 30 minutes.
  6. Garnish with fresh thyme and lemon zest to taste, then cut into small squares and serve hot or cold as a cocktail appetizer.

Aide-gourmet tip
To peel cipollini more easily, simply plunge them in boiling water for about 30 seconds.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more