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Nancy’s Recipes

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Side Dishes

Cream Cheese Tarts with Caramelized Onions, Fennel and Leeks

Featured Product: Nancy’s Organic Cream Cheese

 

Ingredients

Crust

  • 15 oz. Prepared Pie Dough, chilled and rolled to about 1/8 inch

Caramelized Vegetables

  • 1 cup Mandolin-sliced Yellow Onions
  • 2 cups Mandolin-sliced Leeks
  • ½ cup Mandolin-sliced Fennel
  • 1 tablespoon Olive Oil
  • 2 tablespoons Butter
  • 2 tablespoons White Wine Vinegar
  • Salt and pepper, to taste
  • 3 tablespoons Fresh Grated Parmesan Cheese, for topping

Filling

  • 8 oz. Nancy’s Organic Cream Cheese, softened
  • 2 tablespoons Fresh Grated Parmesan Cheese
  • 1 Egg Yolk
  • 1 tablespoons flour
  • Salt and Pepper, to taste

Garnish

  • Red Chili Flakes
  • Fennel fronds

 

Directions

    1. Preheat the oven to 375 degrees.
    2. Cut the chilled, rolled pie dough into 4-inch rounds. Lightly push the rounds into four non-stick tart pans.
    3. Using a fork, poke holes in the bottom of each crust to vent.
    4. Par bake the crust for about 10 minutes. Remove from the oven just prior to browning and allow them to cool for about 15 minutes.
    5. Place the sliced onions, leeks and fennel in a large glass bowl. Season with salt and pepper before cooking in the microwave for 10 minutes, until softened.
    6. Heat the olive oil and butter in the bottom of a 3 qt. stock pot over medium heat. Once the butter melts into the oil, add the vegetable mixture and cook for about 5 minutes, stirring intermittently until they begin to caramelize.
    7. Add vinegar, salt and pepper, and cook for an additional 5 minutes. Remove from the heat and cool for 15 minutes.
    8. Increase the oven temperature to 400 degrees.
    9. To make the filling, mix the cream cheese, egg yolk, flour, salt and pepper in a bowl.
    10. Once the crusts have cooled, spread the insides with the cream cheese mixture.
    11. Once the vegetables have cooled, spoon them on top of the cream cheese mixture and sprinkle with parmesan cheese.
    12. Bake the tarts for about 20 minutes, until the fillings have set, and the tops are just golden.
    13. Garnish with red chili flakes and fennel fronds.
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