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3 large red onions, thinly sliced
45 ml (3 tablespoons) of butter
85 ml (1/3 cup) of pomegranate syrup or honey
45 ml (3 tablespoons) of
Chef LELARGE Red Wine Vinegar
15 ml (1 tablespoon) of Chef LELARGE Sherry Vinegar
85 ml (1/3 cup) of mascarpone cheese
30 g (1 oz.) of Parmesan cheese, shaved
6 mini store-bought puff pastry shells, precooked
Fresh thyme to taste
Sauté the onions in butter for 10 minutes in order to caramelize them.
Add the pomegranate syrup (or honey) and the vinegars. Let the onions simmer until the liquids have evaporated (about 45 minutes). Set aside.
3. In a bowl, mix together the mascarpone cheese and eggs until well blended.
Add the Parmesan cheese shavings to the bottom of each pastry shell.
Add 2.5 ml (1 teaspoon) of onion confit to each shell. Add 15 ml (1 tablespoon) of the mascarpone and egg mixture to the shells, and then another 10 ml (2 teaspoons) of onion confit.
Bake the tartlets in a 200°C (400°F) oven for 10 minutes.
Garnish the tartlets with fresh thyme before serving.
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