Caramelized Onion Puff Pastry Tartlets With White Wine Cheddar Prosciutto Recipes

CARAMELIZED ONION TARTLETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat butter in a skillet over medium heat and stir in onion. Pour in red wine to cover the bottom of the pan and sprinkle with sugar. Cook and stir until onions are tender and translucent, 10 to 15 minutes.
• Combine heavy cream, mozzarella cheese, cayenne pepper, salt, and black pepper in a bowl. Stir into onion mixture.
• Cut pie crusts into 3-inch circles using a cookie cutter. Place circles into the bottom of 12 muffin cups in a muffin tin.
• Spoon onion mixture evenly on top of the tart crusts.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool 10 minutes before popping tartlets out of the muffin tin.

CARAMELIZED ONION PUFF PASTRY TARTLETS WITH WHITE WINE, CHEDDAR, & PROSCIUTTO

Steps:

• Cut the top off a head of garlic and plop it down on some tin foil or in a small oven proof baking vessel with a lid. Drizzle some olive oil on top and sprinkle with salt. wrap up the garlic in the foil or cover and bake at 375 degrees for about 40 mins or until the garlic is nice and browned and soft.
• Slice the onions into thin (but not too thin) slices. About 1/3 inch thick. You can leave them like this or cut them in half so they aren't too long. This is what we do.
• Heat a skillet on medium-low and add 1 tbsp of butter to the skillet and then add the onions. Stir the onions around to get coated in the melted butter. Sprinkle a little salt on top.
• Let the onions start to get a little browned and then add 1/8 cup of wine to the skillet and stir. Then let the onions cook until they start to brown again. Add another 1/8 cup of wine and repeat until the onions are nicely browned and caramelized.
• After you have added the full cup of wine, you might need to turn down the heat a little so they don't get too browned. When the onions are close to done, add the diced pears, roasted garlic and thyme. Cook until the pears are slightly soft. Remove from the heat and cool slightly.
• Unroll your puff pastry sheet and cut it into small squares. Even though the sheet is rectangle, it should cut into 16 squares pretty easily. For help cutting your squares, line up 4 pieces of the cheese on one edge, cut the 4 strips and then line up the cheese on the other side and cute again. We found this made it easier.
• Place the cut sheet of pastry on a baking tray and then spread the squares out a bit. You don't have to do this, but we found the pastry will puff up better with some room in between each square.
• Cut the rest of your cheese. You want about 1/8 inch thick square chunks of cheese so that they fit the puff pastry squares, but with some pastry showing around the cheese. Like in the first picture above. Add a generous teaspoon of onion mixture to each square and then throw in the oven to bake for 15 mins at 400 degrees.
• While the tartlets are baking, crisp up 2 or 3 sheets of prosciutto in a skillet on medium heat. These will just take about 20 seconds on each side. Then cool them and crumble them up into small pieces. You can chop them with a knife too if that works better.When the tartlets come out of the oven, top them right away with the crumbled prosciutto and also with some fresh thyme.

GRUYERE & CARAMELIZED ONION TARTS

Steps:

• In a large skillet, saute onion in oil and butter until softened. Reduce heat to medium-low; cook, uncovered, for 40 minutes or until deep golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Stir in salt and pepper., Unfold each puff pastry sheet onto an ungreased baking sheet. Using a knife, score decorative lines around the edges of each pastry. Spread onion mixture to within 1/2 in. of edges. Sprinkle with cheeses and thyme., Bake at 400° for 12-15 minutes or until golden brown. Cut each tart into 12 pieces. Serve warm.