Scrumptious and elegant appetisers: Caramelised Red Onion and Taleggio Pastries!
Course
Appetiser
Cuisine
Italian
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
AuthorRecipe adapted from Donna Moderna
Ingredients
1sheet puff pastrythawed
1red onionsliced (2 or 3 slices per pie)
120gms– 4.25 oz. Taleggiochopped
10gms– 2 tsp brown sugar
1bay leaf
1sprig of thyme
15gms– 1 tbsp butter
Salt & Pepper
Instructions
Slice the onion into 0.5 cm – 0.2 inch rings.
Melt the butter in a pan, add the bay leaf and onion rings (be careful not to break them) and cook them, on low, for 5 minutes per side. Season with salt and pepper.
Add the brown sugar, raise the flame and let the onions caramelise on both sides. Remove the bay leaf.
Cut out 4 circles from the puff pastry and carve another smaller circle inside it, but do not cut through to the bottom (this will create the border of your pastry when it bakes).
Put the chopped Taleggio inside the smaller circle and cover it with 2 or 3 onion slices per pastry.
Bake in a pre heated oven at 200°C – 390°F for 20 minutes.