Ingredients

• 1 kohlrabi bulb, peeled and thinly sliced
• 2 leeks, sliced
• 2 onions, quartered
• 6 garlic cloves
• 3 tablespoons olive oil, divided
• 1 tablespoon Rosemary, Basil, Thyme blend
• 1 teaspoon
• 2 refrigerated pie crusts
• 1 cup smoked gouda cheese, grated
• 1 tablespoon Balsamic Vinegar

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bon COOK Products Used

Medium Bonmat®, 2 Medium Perforated Baking Sheets, Silform® Square Tartlet Tray, Santoku Chef Knife, Stainless Mixing Bowl, Rectangular Roul’Pat®, Beechwood Rolling Pin, Fluted Square Cutters, French Pantry Rosemary Basil Thyme herb blend, French Pantry Sel Gris Salt, French Pantry Barrel-Aged Traditional Balsamic Vinegar

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Directions

1. Place Medium Bonmat on Perforated Baking Sheet and set aside
2. Place Square Tartlet Tray on Perforated Baking Sheet and set aside
3. Preheat oven to 375 degrees F and place oven rack in center position
4. On cutting board, thinly slice kohlrabi and leeks with Knife
5. Quarter the 2 onions
6. In Mixing Bowl, combine kohlrabi, leeks, onions and garlic
7. Add olive oil and Herb Blend and coat well
8. Place on Bonmat and bake for 20 minutes
9. Gently roll out piecrust dough on the Roul’Pat, using the Rolling Pin
10. Using Dough Cutters, cut dough shapes and gently place in Waffle Tray wells
11. Add roasted kohlrabi, leeks, onions and garlic into pie crust
12. Sprinkle with Barrel-Aged Traditional Balsamic Vinegar
13. Top each tartlet with Gouda Cheese
14. Place in oven and bake 25 minutes or until golden brown

 

*bon TIP: Sprinkle Balsamic Vinegar over top and serve            

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Time:

Active Time: 30 minutes
Total Time: 1 hour and 15 minutes

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Recipe Yield

8 Servings