Alsatian Onion & Bacon Tartlets - The Perfect Puree of Napa Valley
• 1 sheet puff pastry (10×15 inch) Method: 1. Make the tarts just before you plan to serve them so the pastry doesn’t get stale or soggy. Preheat the oven to 35
Ingredients
- dollop The Perfect Purée Pear Puree, thawed
- 4 slices bacon (cut into 1/2 inch pieces)
- 2 medium yellow onion (thinly sliced)
- 1 1/2 tbsp. chopped fresh thyme
- 1 tsp. dijon mustard
- 3 tbsp. créme fraiche
- nutmeg
- salt and pepper
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