Finaly we have been seeing some "Winter" symptoms lately in Southern California. I can't stand having 85 F during the Holidays Season. It does not make sense to me. So when this is gray, chilly, windy outside I enjoy it!
We will trim our Christmas tree later today, my husband put some of the outside lightnings yesterday afternoon. The houses are pretty big and huge here so it takes some time to put everything together. We may go also for a ride to see all the beautiful Christmas decoration of everyone's house too tonight.
For last night dinner I had some Pastry Puff in the fridge resting ( Artisan from TJ's). I looked in my fridge: I had 1 onion, heavy cream, Ricotta cheese, Green and Black Tapenade and some Roquefor cheese rest and Thym herbs.
So I decided to serve this tart for dinner with a Oganic green slad, walnuts, fresh pears with Huile de Noix .
The result: A-M-A-Z- I-N-G... creamy, tasty so delicious. The marriage with the salad/ fruit/ nuts was all perfect... too bad we did not have any wine left... but it was a wonderful satisfiying meal.
Tarte aux oignons, herbes, tapenade and Roquefort - Onion tart with herbs, tapenade spread and Roquefort cheese.
- 1 Puff Pastry ( Artisan TJ's)
- 1 cup heavy Cream
- 1/2 cup Ricotta cheese
-1/2 cup green/ black olive tapenade
- 1 teaspoon flour
- Roquefort cheese crumble
1 onion finaly sliced
Preheat an oven 360 F
Press your puff pastry into a a pan quiche or tart.
In a large pan add butter to brown a little add the onion slices. Cook until translucide. When it is ligthly brown add the flour and mix all together. Then add the heavy cream, salt and pepper.
Transfer this mixture into the puff pastty pan, on the top add tapenade, Ricotta, and Roquefort cheese.
Bake the tart until brown.
On the side:
- Organic green salad
- Walnuts oil
- Fresh pear sliced
One salad/ bowl per person. Spread the salad, top ith walnuts, pears slices, sprinkle pepper and salt then finish with your Walnut oil.