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Upside-Down Cambozola Tarts with Hot Honey
Salty, sweet and spicy always is a winning combination. Here, we bake slices of red onion into rectangles of flaky puff pastry, then finish the tarts with blue cheese and honey infused with Aleppo pepper. Cambozola, sometimes referred to as “blue brie,” is a triple crème, cow’s milk cheese with light veining and a rich, creamy texture. It’s ideal for these tarts because it slices well after a brief stint in the freezer and melts beautifully when placed on the just-baked tarts.
Produced by Milk Street for Champignon North America.
6
Servings
35 minutes
Ingredients
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1
wedge (about 2 ounces) Cambozola cheese
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All-purpose flour, for dusting
Directions
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01Heat the oven to 375°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment, then mist the parchment with cooking spray. Cut each onion round in half crosswise and, using a wide metal spatula, transfer each round to the baking sheet, keeping the halves intact and spacing them evenly. Using your hands, slide the halves of each round in opposite directions so they are offset by about ½ inch. Drizzle each onion with about ½ teaspoon oil and sprinkle with salt and black pepper.
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