Roulés au parmesan et aux herbes
2 portions | avec oignons caramélisés
Tonight you can look forward to savoury puff pastry filled with smoky-sweet caramelized onions, parsley, thyme and melted white cheddar cheese. These flaky handheld bites are the perfect pre-dinner snack!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Pâte feuilletée
(Contient Soya, Blé)
1 pièce(s)
Oignon jaune
1 tasse(s)
Cheddar blanc, râpé
(Contient Lait)
2 pièce(s)
Gousses d'ail
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
1 cs
Moutarde de Dijon
(Contient Moutarde Peut contenir Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites, Blé)
14 g
Fresh flat-leaf parsley and thyme
1 cs
Vinaigre balsamique
(Contient Sulfites)
Pas inclus dans votre livraison
1 cc
Sucre*
½ cs
Huile*
0.06 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Unroll puff pastry, discarding the wax paper, then place on a parchment-lined baking sheet. Place in the freezer.
- Peel, then cut onion into 1/4-inch pieces.
- Strip 2 tsp thyme leaves from stems, then finely chop.
- Finely chop parsley.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar and season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min.
- Remove the pan from heat. Stir in vinegar, then transfer onions to a small bowl.
- Remove puff pastry from the freezer, then spread Dijon over top.
- Add cheddar, Parmesan, garlic, thyme and half the parsley to another small bowl, then stir to combine. Sprinkle cheese mixture over pastry, then top with caramelized onions.
- Working from the shorter side, roll pastry into a tight log. (NOTE: Make sure the seam of the log is lying flat against the baking sheet so pastry doesn’t unravel.) Slice pastry log crosswise into 10 equal-sized pinwheels.
- Arrange pinwheels on the baking sheet, leaving a 1 1/2-inch gap between each.
- Bake in the middle of the oven until golden-brown, 18-22 min.
- When pinwheels are done, allow to cool on the baking sheet for 5 min before transferring to a plate.
- Sprinkle with remaining parsley before serving.