Serious Eats: Talk

goat cheese tartlette advice

I am having a big family reunion dinner this coming Sunday, and with an Aunt whom I'd very much like to impress coming (think Ina Garten meets Martha Stewart meets Julia Child) I've been driving myself batty trying to prepare the menu for the perfect meal. I have decided to make little tartlettes with goat cheese, caramelized onion and prosciutto, but can't decide if I should partially pre-bake the puff pastry before adding the toppings and then putting under the broiler for a quick "warm n' melt" or bake it fully once assembled. I was going to take puff pastry and cut it into squares, brush with egg wash, poke with a fork to keep from puffing too high, then pre-bake just for a few minutes....then take them out, layer some caramelized onion, a thin, short slice of prosciutto, and some crumbled goat cheese, and then put it back in the oven under the broiler to crisp the prosciutto a bit and get the cheese melty. What do you think? Will the prebaking be necessary or improve the end result do you think? Or could I just assemble the whole thing (on unbaked squares of puff pastry) and bake until I get the desired result? Help!!

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