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Serves 6
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Prep Time – 10 min
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Simmer Time – 60 min
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Bake Time – 10 min
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Preheat oven to 375
Ingredients:
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6 medium yellow/sweet onions peeled and thinly sliced (2-3 millimeters use a mandolin)
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2 cups of white chicken stock
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2 cups of white cooking wine
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2 tablespoons sugar
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500g of cherry tomatoes
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balsamic vinegar
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olive oil
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1 roll of prepared puff pastry (defrosted)
- Place all the sliced onions in a large skillet and break up the onion disks with your fingers. Drizzle with enough olive oil so that most of the onions have a nice healthy coating.
- On a medium heat, let the onions sweat for about 5 min until soft but not brown.
- Add chicken stock, white wine and sugar until it just covers the onions, stirring occasionally until liquid evaporates, the skillet is dry and the onions are browned.
- Simultaneously, in a large cast iron pan add a 1:2 ratio of olive oil and balsamic vinegar and the cherry tomatoes. Simmer on medium heat until the skin of the tomatoes breaks and they become a bit mushy.
- In a muffin pan cut small circles of parchment paper and place on the bottom of each muffin mold with a drop of olive oil to keep it in place.
- Roll out your puff pastry dough and with a cookie cutter slightly larger than the opening for each muffin mold, cut your puff pastry into circles
- Layer in your filling starting with the tomato confit followed by the onion confit then cover it all with your circle of puff pastry.
- Bake at 375 degrees for 10 min or until puff pastry has risen and turned brown.
- Allow to cool for 10 min then place a cutting board on top and flip them over.
- Garnish with a slice of goat cheese and voila, ‘Tomato Tart a La Belugue’.
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