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Tomato-Onion Tartlettes

Excellent for just about any day part, these individual, tiny tarts combine sweet and savory flavors.
Tomato-Onion_Tartlettes

Ingredients:

2 1/2 cups flour, plus more to flour surface for rolling dough
1 tsp. salt
1 tsp. sugar
2 sticks unsalted butter, chilled
8 tsp. ice water
6 large eggs
1/2 cup heavy cream
4 oz. Parmesan cheese, grated
Salt, pepper, and nutmeg, to taste
1 cup Ready-Set-Serve Sliced Yellow Onions, sauteed
20 Markon First Crop Cherry Tomatoes, whole

Instructions:

In a food processor, blend flour, salt, and sugar. Add chopped butter until incorporated. Pour in water one tablespoon at a time until mixture comes together. Roll into a ball and refrigerate in plastic wrap one hour. Cut ball into four equal pieces; roll each out flat on a lightly floured surface. Fit each piece into a small tart pan with removable bottom.
Combine eggs, cream, cheese, salt, pepper, and nutmeg; mix well. Artfully arrange sauteed onions in each tart. Pour equal portions of egg batter into each; top with cherry tomatoes.
Bake at 400 degrees Fahrenheit for approximately 30 minutes (or until eggs are solid when pan is shaken). Cool and remove from tart pans.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.