Flour, as needed
1 small package puff pastry dough (250g / 8.8oz)
Butter, as needed
Raw beans, as needed
4 individual tart molds

For the filling:
1 tablespoon olive oil
2 tablespoons LALA® butter
1 purple onion, in Julienne strips
1 bay leaf
1 teaspoon thyme
1 teaspoon fresh rosemary, chopped
1/3 cup beer
8 eggs
1 cup LALA® cream
1/2 cup LALA® Manchego cheese, shredded
1/2 cup yellow corn kernels
1 Poblano pepper, roasted and sliced in stripes

Preheat oven to 180°C (350°F).
Lightly flour your work surface and rolling pin. Roll the dough until it is approximately 1 cm (less than half an inch) thick.
Cut circles slightly larger than your molds. Butter and flour the molds, place the dough circles inside each of them and puncture with a fork. Place the raw beans on top and but in the oven until golden brown. Then, remove the beans and set aside.
In a pan, heat the olive oil and melt the LALA® butter; then sauté the onion with the herbs until translucent; add the beer and le cook until liquid reduces.
Whisk the eggs, mix with the LALA® cream, and add the onion mixture, the LALA® Manchego cheese, corn and Poblano peppers.
Fill the tart molds with the mixture to ¾ full. Bake until the dough rises and is golden brown.

Yields: 6 servings
Preparation time: 20 minutes