Monday, October 5, 2009
Fall reminds me of onion tarts, accompanied with young white wine. Onion, caramelized in balsamic vinegar, baked with ham, cumin seeds, heavy cream, eggs on a pizza dough like crust. But, I was lazy and hungry, so a quick and dirty version had to do. I cut some layers of phyllo dough into round shapes, and lines small tart forms. One was filled with onion chutney, and topped with a mix of ff sour cream and (full fat) grated gruyere with some nutmeg. A second was lined with halved cherry tomatoes, and sprinkled with shredded mozzarella and basil. A third was filled with a mix of eggbeaters, sour cream and spices, and the 4th was filled with peeled sliced tiny picked apples, mixed with some brown sugar, ground cloves and a bit of maple syrup. Baked for 25 min in a 425F preheated oven.