The 6am chef strikes again.
I’m still not sure what part of shrimp and onion tartes screams breakfast, but I found myself working on a French Fridays with Dorie recipe before sunrise. There are some things that just need to get done before 7am sometimes: runs, the odd laundry load, and the odder soufflé or dessert.
Is there anything caramelized onions won’t make better? The sweet, soft texture was the perfect foil for a crunchy pastry round topped with just-opaque shrimp. Shrimp had to do for scallops this time, and there was odd tart with a runny egg yolk, just because. This was not a recipe as much as an assemblage: baked puff pastry round + caramelized onions + butterflied shrimp/egg yolk. The assembled tarts are warmed for a few minutes until the shrimp are opaque and the yolks are set on the outside yet runny inside.
Today I wrap up the second week at my new job, which I’m loving. Everyone has been super friendly and helpful in getting me up to speed with the way things are done at the company. The first week was a little rough – I missed my friends from MJC a lot and didn’t feel I was helping get things DONE because I was focused on reading about the industry and the business model. Receiving less than ten emails a day felt so strange! I feel much more confident right now about what I’m doing and happy to get to know my coworkers (and their food/book preferences).
Speaking of preferences, I enjoyed the shrimp version of this recipe, but definitely need to try this with a perfectly seared scallop (aka, the bacon of the sea) as intended in the recipe. The mini tart with the egg yolk was very rich and very worthy of a repeat as well.
French Fridays with Dorie is an online cooking group where friends and bloggers work their way through Dorie Greenspan’s Around My French Table. To see how the rest of the group made and enjoyed their onion and scallop tarts fines, make sure to check their links.