Cipollini Tart Recipe

Name: Cipollini Tart
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 5 ml (1 tsp.) fresh thyme; 2.5 ml (½ tsp.) dried oregano; To taste, salt and pepper; 1 red bell pepper; 1 broccolini separated into small florets; 30 ml (2 tbsp.) sour cream; 60 ml (¼ cup) ricotta cheese; 60 ml (¼ cup) feta cheese; 1 sheet frozen puff pastry, thawed; 20 ml (4 tsp.) maple syrup; 10 ml (2 tsp.) lemon juice; 15 ml (1 tbsp.) Compliments olive oil; 15 ml (1 tbsp.) butter; 10 to 15 cipollini onions, depending on size

Ingredients

5 ml (1 tsp.) fresh thyme
2.5 ml (½ tsp.) dried oregano
To taste, salt and pepper
1 red bell pepper
1 broccolini separated into small florets
30 ml (2 tbsp.) sour cream
60 ml (¼ cup) ricotta cheese
60 ml (¼ cup) feta cheese
1 sheet frozen puff pastry, thawed
20 ml (4 tsp.) maple syrup
10 ml (2 tsp.) lemon juice
15 ml (1 tbsp.) Compliments olive oil
15 ml (1 tbsp.) butter
10 to 15 cipollini onions, depending on size

	PREP TIME 25m	COOK TIME 40m	TOTAL TIME 1h5m
YIELD 4 servings

Instructions

Preheat oven to 190°C (375°F).
Peel onions and skillet-glaze in butter, oil, lemon juice and 10 ml (2 tsp.) of maple syrup for about 10 minutes over medium heat.
In the meantime, lay puff pastry sheet on a baking sheet covered with parchment paper.
Fold over each edge of pastry to create a border and prick pastry bottom with a fork.
Combine feta, ricotta, sour cream, remaining maple syrup, thyme and oregano in a food processor. Season.
Spread mixture over puff pastry, then top with glazed cipollini, red pepper and broccolini. Bake for 25 to 30 minutes.
Garnish with fresh thyme and lemon zest to taste, then cut into small squares and serve hot or cold as a cocktail appetizer.