1 Package of Geefree Puff Pastry Dough
Gluten Free flour for dusting
1 TBSP Extra Virgin Olive Oil
2 Shallots, medium size, finely chopped
½ tsp Salt
½ tsp Pepper
2 TBSP Roasted Red Pepper, finely chopped
1 TBSP Fresh Parsley, finely chopped
¼ C Half and Half
8 oz Mascarpone Cheese, ROOM TEMPERATURE
2 oz Cream Cheese, ROOM TEMPERATURE
2 TBSP Blue Cheese, crumbled
2 Eggs, Large, beaten
Tart/Tartlet Pans with removable bottom or any pan you want to use
Bring dough to room temperature.
Heat olive oil over medium heat, add shallots and salt/pepper.Sweat for 5 minutes.
Add roasted peppers and the parsley then sauté for an additional 2 minutes.
Add the half and half and reduce by half. Set aside to cool.
Mix the rest of the ingredients till fully incorporated then add cooled shallot mixture.
Preheat oven to 350°F. Dust the countertop. Grease a loose-bottomed tart/tartlet pan.
Take one sheet of dough and roll it out to approx. 1/8” thick.
Then use to line prepared pan, trimming to fit. Dough does shrink so leave a little extra above the lip of the pan. No blind baking needed.
Spread the quiche mixture over the bottom.
Bake for 35-40 minutes or until golden brown on top and cooked through.
Let cool 10-15 minutes.
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