Chevre Tartlets With Provencal Peppers Food

CHEVRE TARTLETS WITH PROVENCAL PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Spray a nonstick mini muffin tin with the cooking spray. Press the wrappers into each mold and spray with a light coating again. Bake for 7 to 10 minutes or until light brown. Remove the shells from the muffin tin and set aside to cool.
• Heat the olive oil in a small saucepan over low heat. Add the peppers, onions, herbes de Provence, salt, pepper and cook over low heat for about 40 minutes. Add the garlic and continue cooking for a few more minutes. Remove from the heat and set aside to cool. Drain the oil that separates from the peppers.
• Reduce the oven temperature to 250 degrees.
• In a small bowl, combine the goat cheese with half the cream and the white pepper. Depending on how soft the goat cheese feels, mix in the remaining cream until the mixture is smooth.
• Take each wonton shell and spoon in about 1/2 teaspoon of the goat cheese mixture, enough to cover the base of the shell. Top with a teaspoon of the pepper mixture.
• Place the tartlets on a baking sheet and bake in the oven for 10 minutes until warmed through.
• Serve immediately

CAULIFLOWER-CHEVRE TARTLETS WITH CANDIED BEETS

Steps:

• Wearing thin medical examination gloves, peel and slice the beet on a mandolin very thinly as if for potato chips. Cut out the desired shape with aspic cutters. Line a cookie sheet with parchment. Spray the parchment with cooking spray. Dust lightly with sugar and lay the beet on it. Dust again with sugar. Leave in a pilot-lit oven overnight to dry out. When crisp and dry, lift off the shapes carefully with a metal spatula and store in an airtight container lined with parchment.
• Roll the dough 1/8-inch thin to line miniature tartlet shells. Blind bake the tartlet shells for about 8 minutes, in a preheated 325 degrees oven, with another mold inside it to help the tartlet keep its shape and prevent puffing up. Cool on rack.
• For the filling: Parboil the florets in salted water until just past crunchy. Drain well. Place back in pan over low heat to evaporate excess moisture for 1 to 2 minutes. Lightly mash the cauliflower with a fork.
• Preheat oven to 350 degrees. Over gentle heat, melt the butter and sweat the shallots until translucent--about 4 minutes. The shallots should not brown in order to keep the final mixture white. Off the heat, add the remaining ingredients. Taste and season. Chill. Fill each tartlet with a spoonful of the cauliflower mixture. Place in oven for 3 minutes, until heated through. Garnish with candied beet chips and grin with pleasure.

CAPRESE TARTLETS

Steps:

• Preheat the oven to 375 degrees F.
• Remove the crusts from the bread and using a large spoon or rolling pin, gently press the slices of bread down flat until they are thin and almost doughy. Brush both sides of the bread with olive oil. Press the slices in the muffin tin, to form tartlet shells. Set aside.
• In a small bowl, using a fork to combine, mix together the cream cheese, garlic powder, dried basil, salt, and pepper until smooth and creamy. Drop about a teaspoon of the cream cheese into the bottom of each muffin tin. Bake the tartlets until golden and crusty, 12 to 13 minutes.
• Meanwhile, liberally salt the tomato slices. Once the tartlet shells are golden, remove them from the oven and transfer to a cooling rack. Place a slice of mozzarella on top of the cream cheese, then layer on a tomato slice or two. Season with salt and freshly ground black pepper, to taste and a drizzle of olive oil and balsamic vinegar, if using. Garnish with basil chiffonade.