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Red Jalapeño Onion TartFrancesca Zani / Owner, The Garnished Palate, NY, Photo by Francesca Zani |
| • | 2 tbsp. The Perfect Purée Red Jalapeño Puree, thawed |
| • | Olive oil |
| • | 4 small onions, sliced in 1/4″-1/2″ rounds |
| • | 2 tbsp. brown sugar |
| • | 1 tbsp. butter |
| • | 8 oz. mascarpone cheese |
| • | Puff pastry, cut into a large square |
| • | Himalayan sea salt |
| Method: | |
| 1. | Preheat the oven to 400°F. |
| 2. | In a large saute pan, char the onions over high heat with a little bit of olive oil. |
| 3. | In a small sauce pan, combine the Red Jalapeño Puree, brown sugar, and butter. Bring to a simmer and let reduce by half. Cool slightly. |
| 4. | Roll out the puff pastry and cut into a large square. Prick the bottom of the pastry with a fork to prevent air bubbles. Use the scraps to create an even border around the pastry. |
| 5. | Brush the Jalapeño reduction on the bottom of the pastry. |
| 6. | With a small spoon, add dollops of the mascarpone to the pastry and spread around evenly. Layer the onions over the mascarpone evenly. Brush the Red Jalapeño Puree onto the onions and and sprinkle with a little bit of salt. |
| 7. | Bake in the oven until golden in color. |
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