Culture Magazine

54 culturecheesemag.com BEGINNINGS 2024 In Season PAGE 11 Recipes MINI GREEN PEA, ONION, AND BRIE TARTS WITH HONEY AND BALSAMIC GLAZE Enjoy the harmony of sweet, savory, and tangy spring flavors in these elegant mini pea and Brie tarts. Customize them with chopped nuts for a crunch, or swap Brie with another bloomy rind for a different flavor profile. Makes 4 to 6 tarts 2 tablespoons honey 2 tablespoons balsamic vinegar Kosher salt, to taste 2 tablespoons olive oil 1 medium onion, thinly sliced 1 cup green peas (fresh or frozen and thawed) 1 sheet of puff pastry, thawed 8 ounces Brie, torn into small pieces Freshly ground black pepper, to taste 1 egg, beaten Fresh thyme or rosemary, for garnish, optional fHeat oven to 375°F. fCombine honey, balsamic vinegar, and a pinch of salt in a small saucepan over medium heat. Bring to a simmer and cook until mixture has a syrup- like consistency, about 10 minutes. Set aside to cool. fWarm olive oil in a medium skillet over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, until onions are caramelized, about 15 to 20 minutes. Set aside to cool. fIf using fresh peas, blanch them in boiling water for 2 to 3 minutes, then plunge into ice water to retain color. Drain well. If using frozen peas, ensure they are thawed and drained. fRoll out puff pastry and cut into 4 to 6 rectangles. fLine a baking sheet with parchment paper. Drizzle 4 to 6 small circles of balsamic honey glaze onto prepared sheet. fPlace a few caramelized onion slices over each balsamic honey circle, followed by 1 to 2 slices of Brie, then a few peas. Season with salt and pepper. fPlace a puff pastry rectangle over each pile and press the edges down with a fork. Repeat with remaining pastries. Brush each pastry with egg wash. fBake for 12 to 15 minutes, or until pastry is golden and puffed. fRemove from oven and cool for a few minutes, then carefully flip the tart onto a serving platter so the pastry is on the bottom. Drizzle each tart with more honey balsamic glaze and garnish with fresh thyme or rosemary. Serve warm.

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