Get: - sweet onions
- olive oil / herbs de provence drisle
- soft cheese (i tried brie but didn't like it... moz? parm?)
- filling:
- shallot
- mushroom
- thyme
- butter
Do: - Prep
- slice onions in half at equator
- gently lift out center plies, leaving two
- for smaller tarts, remove the outer ply
- place halves on greased baking dish, not touching
- Make filling
- Saute minced onion leftovers with shallot / mushroom / whatever else
- make it pretty salty / strong-tasting
- mix cheese into it?
- Preheat oven to 425
- Roast onions without filling for ... at least 10 minutes? they didn't get brown so maybe longer
- Take out of oven, place filling in onion cups
- Bake for the balance of roughly 30 minutes
Results and notes - tried different onion sizes, 1 ply, 3 ply, mostly 2 ply - punching a hole out of the middle was pretty difficult when it wasn't an open half onion. would need to cut it carefully out, don't try to punch it or the onion will just break - bake the shells empty for 10 minutes at 425F - after 10 minutes they were softened but definitely not roasted. no browning except on the bottom in the oil - tried mixing the cheese and hot mushroom together, it made it kind of creamy? a little? - the goat brie rind is bitter and crappy - cheese melted but not burned after 5 minutes - roasted for 25 minutes
Results - - onion is very sweet!
- - mostly i taste the weird cheese flavor
- - under-salted, a ton of salt helps
- - the onion is wet and floppy, not dry and roasty
- - the thin single-ply rings which were mostly on the bottom of the pan dissolved into formless crust.
- - the second ply flops off easily, and i think helped it keep its shape but also prevented roasting i guess
- - a little too sticky for a spatula, but it did basically work. maybe tongs plus spatula?
- - boy it needs salt
- - god i hate this cheese. brie needs something sugary i think
- - the tray was covered in burned slime, was that the cheese?
- - pretty greasy if you eat the stuff on the bottom. tasted good but formless.
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