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Achievable elevated desserts — laminated doughs, cakes, custards
Argentinian milk caramel — alfajores, churros, ice cream, filling
Filipino caramel custard mix — denser and richer than crème caramel
Seal out syn-propanethial-S-oxide — tear-free onion prep
Fluted tart pan — quiches, fruit tarts, savory tarts
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Achievable elevated desserts — laminated doughs, cakes, custards
Argentinian milk caramel — alfajores, churros, ice cream, filling
Filipino caramel custard mix — denser and richer than crème caramel
Seal out syn-propanethial-S-oxide — tear-free onion prep
Fluted tart pan — quiches, fruit tarts, savory tarts
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Preheat the oven to 425°F. Cut six 3-inch rounds from the pizza crust. Place the tomatoes on a large baking pan. Bake, uncovered, for about 20 mins or until softened. Meanwhile, heat a large, oiled, heavy-bottomed saucepan on medium heat. Cook the onion, garlic and 2 tbsp of the rosemary, stirring occasionally, for about 20 mins or until the onion is caramelized. (This can be made 1 day ahead to this stage. Stored, covered, in the refrigerator.) Spread the pizza crust rounds with the tomato paste. Top with the onion mixture and tomato. Sprinkle with salt and the remaining rosemary. Bake, uncovered, for about 15 mins or until browned and heated through.