Monari Federzoni Organic Balsamic Vinegar of Modena Description
Product of Italy
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tablespoon
Servings per Container: About 33
| Amount Per Serving | % Daily Value |
|
| Calories | 15 | |
|
| Total Fat | 0 g | * |
|
| Sodium | 5 mg | 0% |
|
| Total Carbohydrates | 4 g | 1% |
|
| Sugars | 4 g | * |
|
| Protein | 0 g | 0% |
|
*Daily value not established.
Other Ingredients: Organic wine vinegar, organic concentrated grape must. contains sulfites from grapes.
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Caramelized Onion Tarts with Figs & Brie
[vc_row][vc_column][vc_column_text]Packed with the irresistible sweet and savory combination of caramelized onions, fig preserves and French Brie, these tarts bring a burst of flavors in every bite. Topped with fresh herbs and a drizzle of honey, they’re the perfect finger-food to impress your friends and family at gatherings. Using organic frozen puff pastry makes them super easy to make. Don't miss out on the richness of caramelized onions – any leftovers make a delightful addition to toasts, dips, stews, or soups. Gather your ingredients and savor the deliciousness!
Caramelized Onion Tarts with Figs & Brie
Caramelized onions
- 2 large sweet onions or yellow onions (thinly sliced (mandolin works best))
- 1 Tbsp. Organic Valley Ghee Clarified Butter (or grass-fed butter)
- 1 Tbsp. California Olive Ranch Extra Virgin Olive Oil
- 1 Tbsp. Monari Federzoni Organic Balsamic Vinegar of Modena
- 1 Tbsp. Simple Truth Organic Raw Honey - Unfiltered
- 1 tsp. Redmond Real Salt Ancient Sea Salt
- 1/2 tsp. Simply Organic Thyme
- 2 Tbsp. water (for deglazing)
Assembly
- 1 pkg. organic frozen pastry puff dough (defrosted)
- 1/3 cup triple creamed French Brie cheese
- 1 egg (to egg-wash dough)
- 1/3 cup Bonne Maman Joser Preserved Fig Jam
Optional
To finish
- Fresh rosemary or thyme (minced)
- 1 Tbsp. honey
- In skillet over medium-high heat, add butter, olive oil, onions and salt and cook about 20 minutes. Add balsamic vinegar, honey and thyme and lower heat to medium-low. Cook, stirring continually, until onions are cooked evenly and caramelized, about 30 minutes. (Note: The onion will turn translucent and with an amber-golden brown color.)
- Deglaze onion from pan with 2 tablespoons water to prevent sticking upon removal from skillet. Set aside to cool for assembly.
- Preheat oven to 400 degrees F.
- On baking sheet, unroll 2 defrosted pastry dough sheets and, using ravioli cutter or sharp knife, cut into 12 3-inch squares.
- With sharp knife, carefully score borders of squares. (Note: Scoring edges will help border rise when baked and create a ledge to contain filling.)
- In small bowl, crack and mix egg. Using pastry brush, brush egg-wash on edges of dough. (Note: Egg wash creates nice color on tart.)
In middle of square, add 1 teaspoon fig preserve, 1 teaspoon caramelized onion and top with some Brie. To finish, sprinkle on minced rosemary or thyme. If using, add dried fig halves on top.
- Bake 15-18 minutes, until dough puffs up and turns golden color.
- To serve, if desired, drizzle honey on top and sprinkle on more herbs.
Add the ingredients to your cart to make these tarts.
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