I’ve known Bonnie Mo since our Ryerson University days, back when she was Bonnie Malott and we were journalism school undergrads. We kind of fell out of touch after tying the knot and having children, as one does, but I always kept with her career on social media – with increasing attention when she began writing for Food Network Canada and developing recipes. She’s the real deal. You can check out her website here.
So when I saw her Instagram post for her holiday tart, I knew it was going to have to be a last-minute addition to my holiday menu.
And even though I was near-crazed, like I always am at that time of year, with the amount of food I needed to pump out, this ended up being my favourite item out of the whole menu. Scroll down for my take on Bonnie’s holiday tart.
And I know it’s several months after the holiday season. But this is too good to only produce once a year. I’m going to have to make this again soon. Probably when company’s coming because it’s that special.
- Red pepper jelly
- Store-bought puff pastry
- One or two onions
- Pre-heat oven to 375.
- Caramelize the onions in butter until they are nicely lightly brown. Remove from pan.
- Fry some pancetta slices, place aside.
- Roll out the store-bought puff pastry, place on a baking sheet covered with parchment paper. Cover the puff pastry with the red pepper jelly. Place the slices of brie on top, then place the fried pancetta on top.
- Lay rosemary sprigs on top.
- Use your fingers to pinch the outside of the tart so the edges are not completely lying flat on the baking sheet.
- Bake for about 15-20 minutes until crust is golden and cheese is slightly melted.
- Get rid of the rosemary sprigs and cut into slices and serve. Voila!
Substitutions: I suppose you could use your own ingredients as you saw fit, but just be warned that the jelly can spread and escape the confines of the tart so you’ll want to keep a close eye on how the ingredients are baking in the oven before the time is completely up.
Would I make this again? Yes, I’m still dreaming about it. I will be more careful with the edges because of the very thing I warned about above. And I may slice the pancetta into smaller pieces to make it look a bit more refined. But, even if you don’t, it will still taste absolutely amazing.
Grade: Five stars out of five.