 | Alsatian Onion & Bacon Tartlets30 portions Chef Sondra Bernstein, The Girl & The Fig, Sonoma, CA |
| • | 1 sheet puff pastry (10×15 inch) |
| Method: | |
| 1. | Make the tarts just before you plan to serve them so the pastry doesn’t get stale or soggy. Preheat the oven to 350°F. Line a sheet tray with parchment paper and set aside. Place the puff pastry on a lightly floured surface. Using a 1½-inch ring mold or cookie cutter, cut out 30 dough rounds. Place the puff pastry rounds on the sheet tray and place another sheet tray on top to keep the pastry flat. Bake for 8 minutes and check the pastry; it should be golden brown (it may need a few additional minutes). To serve: Place 1 teaspoon of the onion mixture on the puff pastry rounds, top with a piece of bacon, and garnish with the remaining chopped thyme. Set the tartlets on a platter and serve. |
| Filling: | |
| • | dollop The Perfect Purée Pear Puree, thawed |
| • | 4 slices bacon (cut into 1/2 inch pieces) |
| • | 2 medium yellow onion (thinly sliced) |
| • | 1 1/2 tbsp. chopped fresh thyme |
| • | 1 tsp. dijon mustard |
| • | 3 tbsp. créme fraiche |
| • | nutmeg |
| • | salt and pepper |
| Method: | |
| 1. | Place a medium sauté pan over medium heat and cook the bacon until crisp. Remove the bacon and place it on a paper towel to drain. Discard half of the bacon fat from the pan and return the pan to medium heat. Add the onions and cook until caramelized, stirring occasionally, about 10 to 12 minutes. Remove the pan from the heat and add Perfect Purée Pear, 1 tablespoon of thyme, the mustard, crème fraîche, nutmeg, salt, and pepper. |