Pomponnettes

By JDARK

Ingredients

• Pastry:
• 1 cup flour
• 6 tablespoons unsalted butter
• 1/8 teaspoon salt
• 1 large egg, lightly beaten
• Filling:
• 1 cup vegetable of choice
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 garlic clove, minced
• salt and pepper
• 1 tablespoon parsley
• 1/2 cup heavy cream
• 1 large egg
• 1 large egg yolk
• 1/2 cup shredded Fontina cheese
• 1 tablespoon snipped chives

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

To make the pastry:
In a food processor, pulse the flour with the butter and salt until mixture resembles coarse meal. Pour the beaten egg evenly over mixture and pulse several times, just until evenly moistened. Transfer the pastry to a work surface and gather it into a ball. Flatten the pastry into a disk, wrap in plastic and refrigerate for at least 30 minutes.

Step 2

Preheat the oven to 350 degrees. On a lightly floured work surface, roll out the dough to a 14 inch round about 1/8 inch thick. Using a 2 1/4 inch round cookie cutter, stamp out as many rounds as possible. Reroll the scraps and stamp out more rounds.

Step 3

Line the cups of 3 12-cup mini muffin tins with the pastry rounds., pressing the pastry into the molds. Refrigerate until firm.

Step 4

Cut out thirty-six 2 inch squares of foil and line pastry with them. Bake for about 15 minutes, or util the shells are dry. Remove the foil and let the shells cool. Leave the oven on.

Step 5

To make the filling:
In a medium skillet, melt the butter in the olive oil. When the foam subsides, add the chopped vegetables and cook over moderately high heat, stirring occasionally, until cooked through, about 3 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute longer. Season with salt and pepper and stir in parsley. Transfer the mixture to a medium bowl and let cool, then whisk in the cream, whole egg, egg yolk and cheese until incorporated.

Step 6

Spoon the custard into the pastry shells and sprinkle with chives. Bake at 350 degrees for about 15 minutes, or until set. Let cool slightly before serving.