Page 283 - A Literary Holiday Cookbook

Makes 12 tartlets

“Why, he leaves them on the little shelf in the box, of course. I find them with the program,
which I always give him. Some evenings, I find flowers in the box, a rose that must have
dropped from his lady’s bodice . . . for he brings a lady with him sometimes.”
—Madame Giry

Roses are known to be the Phantom’s calling card, so you’re sure to win him over with
these savory Gouda and caramelized onion tartlets, topped with apple rosettes.

INGREDIENTS

2 batches pie dough (See Deeper ’n Ever Turnip ’n Tater ’n
Beetroot Pie recipe on page 101)

½ Vidalia onion

1 tablespoon olive oil
½ teaspoon salt

¼ teaspoon sugar

2.5 ounces Gouda cheese
2–3 Gala or Fuji apples *

Lemon juice

Special Tools

Mandoline

INSTRUCTIONS

1 Preheat oven to 350°F. Roll the pie dough to ⅛-inch thickness on a
floured surface and cut into 4½-inch circles.

2 Thoroughly coat a muffin pan with cooking spray and gently lower
the circles into the muffin wells. Prick the bottoms twice with a fork.

Bake for 10 minutes. Allow to rest until completely cool (do not

remove them from the muffin pan).