|Menu Part||Appetizer/Small Plate|
Chef-owners Lisa Borda-Betancourt and Enrique Betancourt
Bord A Petite Catering
At Bord A Petite, the chefs use labor-saving, ready-made mini phyllo shells to create these festive tartlets. The filling doesn’t require a lot of labor either, and the onions can be cooked ahead and kept at room temperature. For service, the filled tartlets just need a quick turn in the oven to melt the cheese.
2 tbsp. olive oil
1 large red onion, diced
2 tbsp. balsamic vinegar
2 tsp. sugar
Pinch kosher salt
Pinch cracked black pepper
1 tsp. fresh thyme leaves
24 small phyllo dough tartlet shells
4 oz. Danish-style blue cheese, crumbled
Thyme sprigs, for garnish
1. In saute pan over medium heat, heat olive oil. Add onions; cook 10 minutes until tender. Stir in balsamic vinegar, sugar, salt and pepper; cook until liquid evaporates.
2. Remove from heat and stir in thyme. Cool to room temperature.
3. Place tartlet shells on baking sheet; bake in 350 F oven for 5 minutes until golden. Cool shells on baking sheet; fill with balsamic onion mixture and top with blue cheese crumbles.
4. Just before serving, bake tartlets in 350 F oven for 2 minutes or until cheese melts. Garnish with thyme sprigs; serve warm.
Photo courtesy of National Onion Association