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“A Provencal recipe adapted from a recipe in Mireille Johnson's *Cuisine of the Sun* cookbook. A delicious vegetarian cocktail nibble.”
READY IN:
1hr 15mins
SERVES:
24
YIELD:
24 tarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Put oil in skillet and saute' onions and garlic. Add seasonings and sherry, voer, and simmer on very low heat for 45 minutes, or until mixture is very soft and thick.
  2. Roll out dough and cut with 2" biscuit cutter. Press into miniature muffin tin, fill with 2 tsp onion puree, sprinkle with poppy seeds, and bake at 350 until browned.

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