Quote:
Originally Posted by Ea
That tartlet recipe looks great. I've just bought a slow cooker, and apparently you can make really great caramelised onions in them.
I have a question about the dough - is it a puff pastry type (like you'd use for croissants) or the kind you'd use for pies (shortbread type) - I equate the American notion of 'rolls' as something like buns made from a yeasty dough, but that can't be the right type of dough here?
Would you suggest aged or fresh cheese? (I'll probably need to find a substitute)
And another question; isn't it spelled 'car amelized'? I ask because I only recently realized that 'jewelry' wasn't a misspelling, and I thought this might be something like it, and 'carmelized' is actually correct.
Don't worry about the measurements. 'Spoons' are the same, a cup is 2 deciliter plus a bit, 3 ounces is almost 100 gram, a pound is a little less than 500 gram (or half a kilo). For the rest, I can use Google as a converter  |
Even though I made my living as a teacher, I still have typos now and then (or my brain misfires, take your pick
).
The dough is a the type you would use for a croissant. I am assuming you could use a puff pastry dough (which you can also buy in frozen sheets here). If you go to the Pillsbury website I linked, you will see pictures of other tartlets that use the canned crescent roll dough that is available here in the refrigerated section of our supermarkets. I don't think the canned dough is quite as "gourmet" as the puff pastry dough, though. I actually prefer using the frozen puff pastry dough as it is lighter and flakier. It makes a great Napoleon (I think that's the name). It's a dessert with 3 puff pastry layers and two almond flavored cream/whip cream layers drizzled with a glaze and squiggled with bittersweet chocolate. I'll look for the recipe and post it. It's really quick and easy and impresses everyone!
As for the cheese; Asiago is similar to a parmesan or reggiano but the recipe does say that you can substitute Gruyere. As it was, the Asiago was pretty expensive but is a hard cheese and will last awhile.