Puff pastry tart
Puff pastry tart in this case used a new recipe from the book by Peter Reinhart, which takes a little more time and attention than easier, I would say everyday option for dough. You can use any of the two for this recipe or stop a recipe for a similar dough, which you know well. With the dough for pizza, tart now transforms a flat bread garnished or even pizza with caramelized onions and brie if you want the difference with tartrate of puff pastry course is palpable.
The base is no longer oily and crunchy, it is soft and slightly tough. The taste and sensation in all combination has changed. 4-6 servings as an appetizer or 2-4 servings as a main, served with green salad. Ingredients: 1/2 dose quick puff pastry (or optional 1 dose pizza dough) 2 tablespoons olive oil 150g field mushrooms, sliced 600g red onion, cut into crescents 1 1/2 teaspoon chopped fresh rosemary 1 / 4 teaspoon salt 1 tablespoon balsamic vinegar 100g brie cheese, diced ’30 walnuts, coarsely chopped freshly ground black pepper chopped fresh parsley.
In a pan heat 1 tablespoon olive oil and in it fry the mushrooms strong stove about 5 minutes. Remove with a slotted spoon. In a pan add remaining olive oil, followed by onion, rosemary, salt and balsamic vinegar. Kotlonat is reduced to moderate to slight onion and cook about 40 minutes. At the beginning stirring occasionally, then you go half the time and the onion has softened, began to stir more often to caramelized evenly and does not burn. When the onion is ready, the volume will be reduced by half, and its taste will be sweeter than caramelization of natural sugars in it. Remove from the heat and leave to cool down.
Preparation of the tart with a quick puff pastry
The dough should be cool with him to work quickly. I tried two ways of presentation and the first was the dough is rolled into a rectangle with a thickness of 5 mm on baking paper and arrange on it caramelized onions, mushrooms, cheese and walnuts.
Sprinkle with freshly ground pepper. If you do not have to form tart, this is your option. The other way that you see in the pictures is the dough to put in shape for tart with removable bottom. Oblong, which I used size is 35 x 11 cm. Roll out dough thickness is 5 mm. On the dough again arranged alternately caramelized onions, mushrooms, cheese and walnuts. Sprinkle with freshly ground pepper.
Since it is possible to flow a little oil through the holes of the movable bottom mold, while tart is baked, it is desirable to form it to be placed onto a tray, which can enter into the oven. Otherwise, the fat would fall directly on the bottom of the oven and after burn will cause smoke and odor is not particularly good. Tartan bake in a preheated oven at 220ºC for 20-25 minutes or until the edges of the dough acquire golden-brown color. Before serving, sprinkle with chopped fresh parsley.
Option for making flat bread topped with pizza dough
Once the dough is kneaded and left to die is rolled into a circle or rectangle with a thickness of 4-5 mm. (If you use another recipe for pizza dough, comply with its technology.) On it consistently ranked caramelized onions, mushrooms, cheese and walnuts. Sprinkle with freshly ground pepper. Bake in a preheated oven at 220ºC for about 20 minutes. Before serving, sprinkle with chopped fresh parsley.