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Alsace Onion Tart

Friday, 23 September 2011

Description

This recipe features a 2011 Scovie Grand Prize Winner: Saucy Mama Creamy Horseradish by Barhyte Foods. Order it here.

Ingredients

At a glance
Cuisine
French
Ingredient
Cheese
Pork
Cooking Method
Bake
Difficulty
Easy
Heat Level
1
Meal/Course
Appetizer/Hors d'oeuvre
Side Dish
Serves
6-8

2-3 medium onions, any type
2 tablespoons olive oil
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon pepper
4 pieces cooked bacon, chopped
1/2 teaspoon thyme
1 1/2 cups shredded swiss or gruyere cheese
2 sheets puff pastry, thawed
2 tablespoons Saucy Mama Creamy Horseradish (or more to taste)

Methods/steps

Preheat oven to 425 degrees F. Slice onions thinly and saute in olive oil and butter for 15 minutes on medium high heat. Add the salt and pepper. Reduce heat to medium low and cook for an additional 15-30 minutes or until carmelized.

Cover two baking sheets in parchment paper and lay out the puff pastry. Fold each pastry sheet on each side to form a 1/2″ border. spread one tablespoon of the horseradish sauce over each pastry sheet.

Spread the carmelized onion over the pastry sheet, cover with cheese, and then sprinkle on the bacon and thyme. Bake for 15-25 minutes, or until the puff pastry is golden brown. Slice into squares and serve.

 

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