Mini Caramelized Onion Puff Pastry Tartlets Recipes

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.

CARAMELIZED ONION TARTLETS

Steps:

• In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook over medium heat for 15-20 minutes or until the onions are golden brown, stirring frequently. Stir in water and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid has evaporated. Remove from the heat; stir in cheese., Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Brush to distribute evenly. Repeat with a second sheet; brush with butter. Cut into 12 squares. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Repeat three times, making 48 squares., Press one square into a greased miniature muffin cup. Top with another square of phyllo, placing corners off center. Spoon about 1 tablespoon onion mixture into cup. Repeat with remaining phyllo squares and onion mixture. Bake at 375° for 10-15 minutes or until golden brown. Serve warm.

CARAMELIZED-ONION TARTLETS

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Cook onion, butter, water, salt, and pepper, covered, in a 10-inch heavy skillet over moderately low heat, 10 minutes. Remove lid and cook, stirring frequently, until onion is deep golden brown and very tender, about 25 minutes.
• While onion cooks, roll out dough to slightly less than 1/8 inch thick. Cut out 12 rounds with cutter and lightly press each into a mini-muffin cup. Bake until pale golden, 10 to 12 minutes. Remove tartlet shells from muffin pan.
• Stir together crème fraîche and chives and divide among shells, then top with caramelized onions.

CARAMELISED ONION PUFF PASTRY TART

Steps:

• Finely slice the onions, then put them in a large, lidded pan with the oil and cook over a low heat for 30 mins, stirring from time to time.
• Remove the lid and turn up the heat, cooking the onions until they brown and caramelise, stirring often.
• Heat oven to 180C/160C fan/gas 4. Unroll the pastry and place on a greased baking sheet. Using a sharp knife, cut a 2cm border around the edge of the pastry, going almost but not quite through the pastry. Glaze the edge of the pastry with beaten egg.
• Spread the mustard over the base of the tart and pile on the onions, spreading them out to meet the edge. Mix the breadcrumbs, Parmesan and thyme leaves together, and sprinkle this topping evenly over the onions. Bake the tart for 18-20 mins or until the pastry is golden brown.

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.

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.

CARAMELIZED ONION TARTLETS

Steps:

• On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Using a 2-inch-round biscuit cutter, cut out 12 circles. Transfer to a parchment-lined baking sheet, and refrigerate until needed.
• Melt butter in a heavy-bottomed skillet over medium heat. Sprinkle sugar over butter; cook, stirring, until sugar melts and starts to turn amber in color.
• Halve onions crosswise. Season cut surface with salt and pepper. Arrange onions in a single layer, cut side down, in skillet. Cook over medium-low heat, without turning, until caramelized sugar bubbles up around onions and onions are fragrant, about 15 minutes. Remove from heat.
• Using a slotted spoon or spatula to keep onions intact, transfer them to mini-muffin tins, placing half an onion, cut side down, in each cup (allow sugar syrup to remain in pan). Return skillet to low heat. Stir in balsamic vinegar, and season with salt and pepper and a few leaves of fresh thyme.
• Heat oven to 425 degrees. Quickly, before sugar cools, spoon a generous teaspoon sugar mixture into each muffin tin. Drape chilled pastry rounds over each onion, and using fingers, press to secure. Onions should be swaddled in pastry. Place muffin tin in oven; bake until pastry is golden brown and sugar bubbles up over pastry, about 20 minutes. Remove from oven. Immediately set baking sheet over muffin tin; invert, being careful of hot caramel that might drip from tin. Once you invert the tins, tarts will be right side up; serve garnished with fresh thyme leaves.

MINI CARAMELIZED ONION PUFF PASTRY TARTLETS

Steps:

• On a lightly floured surface, roll out puff pastry to a 10 inch square. Preheat oven to 400.
• Using a round cutter (2 inch), cut 16 circles from pastry. Place on a baking sheet. Prick all over with a fork.
• Divide caramelized onions equally over circles and spread to cover. Garnish each with 2 slices garlic.
• Bake until pastry is golden brown around the edges, about 20 minutes.