{"id":6995,"date":"2021-04-27T18:03:41","date_gmt":"2021-04-27T16:03:41","guid":{"rendered":"https:\/\/lesmenusplaisir.com\/?p=6995"},"modified":"2021-06-23T10:03:44","modified_gmt":"2021-06-23T08:03:44","slug":"parmesan-tartlets-with-red-onion-comte-cheese","status":"publish","type":"post","link":"https:\/\/lesmenusplaisir.com\/en\/parmesan-tartlets-with-red-onion-comte-cheese\/","title":{"rendered":"Parmesan tartlets with red onion &#038; comt\u00e9 cheese"},"content":{"rendered":"<p>My special thanks to the famous French\u00a0baker, Gontran Cherrier, for letting me share his delicious recipe with you.\n\n<div class=\"lt-recipe\" id=\"lt-recipe\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n\n    \n    <h4 itemprop=\"name\">Parmesan tartlets with red onion & comt\u00e9 cheese<\/h4>\n        <div class=\"recipe-info\">\n                    <div class=\"publish-date\"><i class=\"fa fa-calendar\"><\/i> <meta itemprop=\"datePublished\" content=\"27 April 2021\">27 April 2021<\/div>\n                            <div class=\"servings\"><i class=\"fa fa-user\"><\/i> <label>Servings<\/label>: Makes 40 mini pastries or 4 single tarts<\/div>\n                            <div class=\"prep-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"prepTime\" content=\"PT40M\">Prep<\/label>: 40 min<\/div>\n                            <div class=\"cook-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"cookTime\" content=\"PT25M\">Cook<\/label>: 25 min<\/div>\n                            <div class=\"total-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"totalTime\" content=\"PT13H40M\">Total<\/label>: 13 hr 40 min<\/div>\n                        <div class=\"difficulty\"><i class=\"fa fa-tachometer\"><\/i> <label>Difficulty<\/label>: Easy<\/div>\n            <\/div>\n            <div class=\"recipe-print\">\n        <a href=\"javascript:window.print();\"><i class=\"fa fa-print\"><\/i>Print This<\/a>\n    <\/div>\n            <p class=\"recipe-summary\" itemprop=\"description\">It will take you 40 minutes to prepare the 40 mini pastries. If you choose to make 4 individual tarts, it will only take you 20 minutes. Allow one hour for the dough to rise. Marinating the red onions will take you 12 hours or more.<\/p>\n        <p class=\"recipe-author\">By: <span itemprop=\"author\">Chantal<\/span><\/p>\n        <div class=\"row\">\n                <div class=\"col-md-5\"><div class=\"recipe-ingredients\">\n          <h5>Ingredients<\/h5>\n          <ul>\n                            <li itemprop=\"recipeIngredient\">150 g of flour Type T55<\/li>\n                            <li itemprop=\"recipeIngredient\">90 g room temperature butter<\/li>\n                            <li itemprop=\"recipeIngredient\">15 g fine semolina<\/li>\n                            <li itemprop=\"recipeIngredient\">45 g parmesan cheese<\/li>\n                            <li itemprop=\"recipeIngredient\">3 g yeast<\/li>\n                            <li itemprop=\"recipeIngredient\">3 g salt<\/li>\n                            <li itemprop=\"recipeIngredient\">1 egg yolk<\/li>\n                            <li itemprop=\"recipeIngredient\">60 g thinly sliced Comt\u00e9 cheese<\/li>\n                            <li itemprop=\"recipeIngredient\">2 medium size red onions<\/li>\n                            <li itemprop=\"recipeIngredient\">10 cl red wine vinegar<\/li>\n                            <li itemprop=\"recipeIngredient\">20 g water<\/li>\n                            <li itemprop=\"recipeIngredient\">Freshly ground pepper (optional)<\/li>\n                            <li itemprop=\"recipeIngredient\">A few sprigs of fresh thyme<\/li>\n                            <li itemprop=\"recipeIngredient\">A mini tart mould<\/li>\n                            <li itemprop=\"recipeIngredient\">A rolling pin<\/li>\n                        <\/ul>\n      <\/div><\/div>\n                  <div class=\"col-md-7\">\n        <div class=\"recipe-directions\">\n            <h5>Directions<\/h5>\n            <ul>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 1<\/span>\n                    <span itemprop=\"text\">The day before, peel the red onions and cut them in quarters. Separate the \u201cpetals\u201d, place them in a bowl and pour the vinegar over them. Stir and marinate for the night.<\/span>\n                <\/li>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 2<\/span>\n                    <span itemprop=\"text\">For the dough: mix the flour, the semolina, the yeast, the grated parmesan cheese, and the salt. Add the softened butter and mix until you get a sort of a semolina, add the egg yolk and 20 g of water. Mix thoroughly, then shape into a ball and place it in the refrigerator for one hour.<\/span>\n                <\/li>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 3<\/span>\n                    <span itemprop=\"text\">Pre-heat the oven to 180\u00b0. Strain the onions, set them aside and cover the mini tart moulds with the dough. Stick the tip of a fork all over the dough, place in the oven for 12 minutes. Carefully remove from the oven without getting burnt. Split up the Comt\u00e9 slices into all the moulds and top up with the red onion petals. Try not to overlap them unnecessarily. Add the thyme, a little ground pepper if you like it and bake for another 10 to 15 minutes depending on the size of your tarts. Eat warm or cold.<\/span>\n                <\/li>\n                            <\/ul>\n        <\/div>\n    <\/div>\n        <\/div>\n<\/div>\n    <\/p>\n","protected":false},"excerpt":{"rendered":"<p>My special thanks to the famous French\u00a0baker, Gontran Cherrier, for letting me share his delicious recipe with you.<\/p>\n","protected":false},"author":2,"featured_media":6689,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[279,278,341,332,351,277,333,352,329],"tags":[],"class_list":["post-6995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cold-ngerfood","category-hot-ngerfood","category-main-courses","category-salty-recipes","category-savoury-tarts","category-snacks-tapas-appetizers","category-starters","category-toasts-pitas-lunch-box","category-vendredis-gourmands"],"acf":[],"_links":{"self":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/6995","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/comments?post=6995"}],"version-history":[{"count":2,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/6995\/revisions"}],"predecessor-version":[{"id":6997,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/6995\/revisions\/6997"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/media\/6689"}],"wp:attachment":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/media?parent=6995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/categories?post=6995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/tags?post=6995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}