Thursday, October 14, 2010

Dijon Tartlets


tartlets with parmesan cheese on top
These tartlets are my favorite of all time. My uncle Emilio used to make them for me over at his house during family reunions and it was love at first sight. 
The tricky thing is, is that it's quite easy to overpower the other flavors when using Dijon mustard so be careful to only use a little bit on the bottom of the crust...kind of scraping it out is more than enough.
If you are going to have a boring salad for lunch, add these amazing tartlets and your salad will be elevated to another level =) This tartlet is also great as an appetizer too. If you don't have individual tins just use your regular tart pan.


makes about 6 tartlet or 1 regular tart
torch melting cheese
Ingredients:
pate brisee crust
2 tbsp Dijon mustard
1/4 pound emmental cheese ( I used parmesan for this one but it taste better with emmental)
3 tbsp olive oil
1/2 small onion - finely sliced
1 garlic clove - minced
4 ripe tomatoes diced in chunks
1/2 tsp thyme
salt and pepper to taste

Directions:
Follow previous direction to bake pate brisee . Let it cool at room temperature.

  • In a saucepan over medium heat add olive oil and thyme, when it starts to smell like thyme it's time to add your onion and garlic and saute it until onion gets translucent. Add your tomatoes . Turn your heat to low, put a lid on and let is simmer for 15 min, if it gets to dry add a little bit of water to it. This tomato sauce is suppose to be rustic and thick otherwise the liquid will soak the crust.
  • Spread along the bottom of your baked crust the dijon mustard (if using individual tartlet tins divide the above amount of mustard,sauce and cheese by six)
  • Pour your tomato sauce over mustard and crust
  • Sprinkle emmental cheese on top
  • Use a cooking torch or broil it in your oven until cheese is melted and look crunch 
I wish one individual portion for each of you beautiful friends !




66 comments:

  1. Dijon mustard so be careful to only use a little bit on the bottom of the crust.I wonder what took me so long to take life into my own hands?

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