A while back, probably 2 years now, I threw a baby shower for a friend. I set aside a Saturday afternoon and scheduled the event for 3pm. She didn't want games or a baby cake (to my dismay, but secret relief) and left the menu entirely up to me. I hemmed and hawed, but with the party at 3 in the afternoon decided I would serve a selection of heavy appetizers and a plain cake. It turned out that this was a mistake; her husband's family and a lot of his friends are hispanic and quite a few of them have recently immigrated from Honduras. Apparently when this group gets together, for any event and no matter what time of day, they expect a full on carne asada meal. Being blissfully unaware of this I whipped up seven layer dip, teriyaki chicken skewers, artichoke cups, and a goat cheese/puff pastry version of these tartlettes. The party started at 3 with just the mommy-to-be, her 2 year old, and one of my bestest buddies of all time. About 4 everyone else showed up, and by 4:30 almost all the food was gone. It all worked out-thank the saving grace of cake and ice cream, although her in laws still think I'm strange-and she now has a beautiful 1.5 year old boy. These tartlettes were gone first though which, I think, means they were good.
Pepper and Oinion Tartlettes
Note: For a thinner consistency you can divide the cheese equally and add it to the tops of the cups rather than in the custard batter. You can also use puff pastry cups or full size phyllo cups.
3 eggs
1c heavy cream
2t salt
5.2 oz (1pkg) boursin
1/4c red bell pepper
1/4c orange bell pepper
1/4c yellow onion
1/4c red onion
2T olive oil
4 dozen mini phyllo cups
Preheat oven to Dice peppers and onions very small. Heat olive oil in medium skillet over medium heat, add onions and peppers and carmelize. Meanwhile whisk together eggs, cream, cheese, and salt. Remove peppers and onions from heat and add a layer on the bottom of the cups. Cover with custard mix up to rims of cups. Bake at 375F for about 25 min or until puffed up.
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