Broccolini Tartlet
SERVES 4
INGREDIENTS:
2 tablespoons olive oil
1 red onion, sliced
1 small bunch broccolini or rapini, trimmed and roughly chopped
1 /4 cup baby spinach, roughly chopped
4 cloves garlic, minced
Pinch of crushed red pepper flakes
Salt and pepper, to taste
Splash of red wine vinegar
1 package frozen puff pastry, thawed
3 teaspoons tarragon mustard
3/4 cup grated Parmesan cheese
DIRECTIONS:
Preheat oven to 425° F.
Line baking sheet with parchment paper.
Heat oil in a sauté pan over medium heat. Add onions and cook until lightly caramelized, about 15 minutes. Add and cook until just tender, 5 to 7 minutes. Add garlic, red pepper flakes, salt and pepper and cook for 1 additional minute. Splash with vinegar to deglaze the pan. Remove from heat and set aside.
Brush the pastry sheet with mustard. Fold over edges of pastry 1/8-inch on all sides; crimp with a fork to form a rim. Place pastry on the prepared baking sheet.
Spread vegetable mixture evenly over the pastry and top with Parmesan.
Bake until pastry is golden brown, 20 to 25 minutes. Let cool on a wire rack.
Slice into pieces and serve at room temperature.
Cook's Notes:
Feel free to substitute Dijon mustard for the tarragon mustard.
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