Thursday, August 23, 2007

Brie & onion tart, Bean & onion saute

Bean & Onion Saute
from Family Circle magazine

Cook 2 pounds mixed green, yellow and purple beans, trimmed, in boilling water 4 minutes or until crisp-tender. Drain. Heat large skillet over medium-high heat; add 1/4 pound prosciutto, chopped; saute 3 minutes. Remove, set aside. Reduce heat to medium-low; heat 1 tablespoon olive oil. Add 2 medium-size onions, halved and thinly sliced. Cook 5 minutes, stirring occasionally, until light golden. Add beans, prosciutto and 1/4 teaspoon black pepper to pan. Heat through. Makes 8 servings.

Brie & Onion Tart

five medium onions, sliced in wedges
A puff pastry (buy them pre-rolled.)
a few slices of bacon cut in thin strips
Fresh thyme or rosemary
brie - a triangle 3-4 inches wide at the base with the rind still on.

Sauté onions in butter until they start to go soft. Add the bacon. Add a handful of fresh thyme or rosemary. Grind some pepper into the pan. When it's all soft and buttery, roll out your pastry. Use a blunt knife to trace an crust half an inch from the edge of the pastry. Slice the brie in long thin strips and spread half of them on the pastry in a radiating circle. Tip the onion and bacon mixture onto the pastry (you can drain them first if you like) and spread it over the pastry to the edge you traced. Spread the rest of the cheese on top of the onion mixture. Put in a hot oven (375 fahrenheit) for 20-30 minutes or until the pastry is brown, the onions have just started to brown and the cheese is bubbling. Let it cool for a few minutes before serving.

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