Cuisinart CSO-300C, Инструкция и книга рецептов

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4. Repeat with the remaining bread, laying the strips in the opposite direction
of the first layer. Pour the remaining egg mixture over the top and dot with
remaining brown sugar. Cover tightly with foil and chill in the refrigerator for
at least 2 hours or overnight.
5. Remove the pan from the refrigerator and bring to room temperature. Dot
the top of the strata with the butter and loosely cover with aluminum foil.
6. Put the pan in the oven with the rack in the lower rack position. Set the
oven to Bake Steam at 350°F (180°C) for 25 minutes. Remove the foil and
switch the unit to Broil at 500°F (260°C) for 5 minutes, or until the top is
browned and slightly crusty and the internal temperature of the strata is
160°F (71°C).
7. Remove and serve immediately.
Nutritional information per serving:
Calories 390 (46% from fat) • carb. 41g • pro. 10g• fat 20g • sat. fat 11g
• chol. 172mg • sod. 355mg • calc. 121mg • fiber 2g
Caramelized Onion and Two-Tomato Tart
A tasty and colourful dish to serve as a first course or light lunch.
Active Time: 45 minutes Total Time: 2 hours
Makes one 9-inch (22.8 cm) square tart 9 servings
1 medium onion peeled, halved and sliced
2 garlic cloves, peeled and smashed
2 thyme sprigs, leaves only
2 teaspoons (10 ml) olive oil
1 teaspoon (5 ml) kosher salt, divided
½ cup (125 ml) mixed red and yellow grape tomatoes, halved
1 sheet prepared puff pastry, defrosted
egg wash [1 large egg and 1 tablespoon (15 ml) water whisked
together]
¼ cup (60 ml) plus 1 tablespoon (15 ml) shredded Comté cheese,
divided
3 tablespoons (45 ml) fresh ricotta, strained of any excess water
2 large basil leaves
1. Toss the onion with the garlic, thyme, olive oil and ½ teaspoon (2 ml) of the
salt in a medium mixing bowl. Put on the baking pan lined with parchment
paper and put in the oven with the rack in the middle rack position. Set the
oven to Super Steam at 300°F (150°C) for 30 minutes.
2. While the onion is cooking, toss the tomatoes in the same bowl with
¼ teaspoon (1 ml) of salt. Remove and reserve onion mixture once finished.
Replace the parchment and put the tomatoes on the pan and then into the
oven. Set to Bake Steam at 400°F (200°C) for 5 minutes.
3. Roll out the sheet of pastry on a well-floured surface and cut out a
9 x 9-inch (22.8 x 22.8 cm) square. Cut four 1-inch (2.5 cm) wide strips out
of the pastry for a border around the square, placing the strips directly on
top of the pastry square. Using the tines of a fork, prick the surface of the
tart shell all over, in the center and on the borders. Brush the egg wash all
over the tart shell.
4. Put the tart shell on the cleaned baking pan lined with parchment and put
in the oven with the rack in the lower rack position. Set to Convection Bake
at 400°F (200°C) for 30 minutes. Keep an eye on the shell to make sure the
surface does not get too dark. Should it get too dark before time expires,
cover with aluminum foil.
5. Once shell is baked and cools slightly, scatter the ¼ cup (60 ml) of
shredded cheese along the bottom of the tart shell. Put ½ tablespoon (7 ml)
dollops of the ricotta on top of the cheese evenly across the tart; sprinkle
with half of the remaining salt. Top evenly with the onion mixture and then
the tomatoes, and finally the remaining cheese and salt. Cover the border
of the tart with aluminum foil and put back in the oven with the rack in the
middle rack position. Set oven to Broil at 500°F (260 °C) for 10 minutes,
until the cheese on top is melted and golden brown.
6. Once tart is finished tear the basil leaves and scatter on top of the tart
before serving.
Nutritional information per serving:
Calories 68 (63% from fat) • carb. 4g • pro. 3g • fat 5g • sat. fat 2g
• chol. 27mg • sod. 218mg • calc. 56mg • fiber 0g