Fontina, Pancetta and Sweet Onion Tartlets
By March 8, 2013
Published:- Yield: 24 Tartlets
Ingredients
- 4 oz Pancetta small dice
- 1 cup Sweet onion finely chopped
- 2 sheets Puff pastry thawed
- 4 oz Sun Dried Tomatoes, Oil packed drained, finely chopped
- Black pepper freshly cracked
- 2 teaspoons fresh minced
- 2 oz Fontina shredded
- 2 large leaves Basil fresh, chiffonade
Instructions
- Preheat oven to 375 degrees.
- Place puff pastry sheets on lightly floured work surface. Roll out each sheet and create 24 2-inch rounds cut from each sheet. Place rounds into mini muffin tins. Prick the bottom of each round with a fork and partially bake in oven for 5 minutes. Remove, prick again, and cool slightly.
- Heat pancetta in a medium sauté pan over medium high heat. Cook until crispy and any fat has been rendered. With a slotted spoon, remove pancetta and drain on paper towels or in a sieve.
- Remove all but 1 T of pancetta fat in pan. Reheat over medium high heat and add sweet onion. Cook until onion is golden, about 4 minutes.
- Combine pancetta, onion and sun dried tomatoes together in a mixing bowl. Add the oregano and season to taste with kosher salt and pepper.
- Portion pancetta mixture into each pastry round. Top with fontina. Bake in center of oven for 10 minutes or until pastry is golden brown and fontina has melted.
- Remove tarts from muffin tins when cool enough to handle and place on a serving platter. Garnish with basil chiffonade and serve immediately.
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