Bite-sized cups of melty cheese, pancetta and sun-dried tomatoes? Yes please, for every party and every day!
By Chef Laura Briscoe
Flaky, pre-formed phyllo cups filled with crispy pancetta, sweet onion, and sun-dried tomatoes, topped with melted fontina and fresh herbs makes a savory bite that starts the party off perfectly. You can find pancetta already small diced to make this recipe an easy add to the party rotation.
Pancetta, Fontina and Sweet Onion Tartlets
By Chef Laura Briscoe
Prep time:15 minutes
Cook Time:Baking takes approximately 15 minutes, plus stovetop cooking.
Servings:About 24 tartlets.
Ingredients
4 oz pancetta, finely diced
1 cup sweet onion, finely chopped
2 boxes Phyllo cups, pre-formed, found in the freezer sections.
4 oz oil-packed sun-dried tomatoes, drained and finely chopped
Freshly cracked black pepper, to taste
2 teaspoons fresh oregano, minced
2 oz fontina cheese, shredded
2 large fresh basil leaves, cut into thin ribbons
Kosher salt, to taste
Flour, for dusting the work surface
Instructions
Preheat the oven to 375°F.
Cook the pancetta in a medium sauté pan over medium-high heat until crispy and the fat has rendered. Remove with a slotted spoon and drain on paper towels or in a sieve.
Leave 1 tablespoon of pancetta fat in the pan. Reheat over medium-high heat, then add the sweet onion. Cook until golden, about 4 minutes.
Combine the pancetta, onion and sun-dried tomatoes in a mixing bowl. Add the oregano and season to taste with kosher salt and black pepper.
Divide the pancetta mixture among the pastry shells (placed in mini muffin tins) and top with fontina. Bake in the center of the oven for approximately 10 minutes, or until the pastry is golden brown and the cheese has melted
When cool enough to handle, remove the tartlets from the tins and transfer to a serving platter.
Garnish with basil and serve immediately.
Notes
Serve immediately after garnishing with fresh basil.
