Here's how I make them.
- 1 package of Puff Pastries
- 2 cups of yellow onions, sliced
- Olive Oil
- 3 large garlic cloves, chopped
- Kosher salt and black pepper
- 3-4 tablespoons of white wine (whatever you have on hand)
- 2 teaspoons of minced fresh thyme leaves
- 1 jar of store-bought tomato pesto or bruschetta sauce. (This is thicker than tomato sauce and has more flavor.)
- 4 oz. goat cheese
- Parmesan cheese, shaved
- 3 tablespoons fresh basil, julienned
Cut out the tarts from the puff pastry using a small round plate.
Place the circles on parchment paper-lined baking sheets. Score a 1/4 inch border around each pastry and prick all over with a fork or knife to help the pastry puff evenly. Refrigerate until ready to use.
Slice the onions and sauté them over low heat in 3 tablespoons of olive oil, until they are soft, caramelized and yummy!! (about 15 -20 minutes)
Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine and they fresh thyme leaves and continue to cook another 10 minutes.
They will really reduce in volume. But they will be delicious and your kitchen will smell so good!!
Spread 1 - 1 1/2 tablespoons of the tomato pesto on each puff pastry round, add some of the onions,
parmesan cheese and small dollops of goat cheese.
Bake the tarts for 20-25 minutes at 425 degrees F. (Watch them so they don't get too brown.)
Add julienned fresh basil leaves and let tarts cool on a wire rack.
The puff pastry makes these so light and flaky! They travel well at room temperature in a sealed plastic container ... or can be enjoyed fresh and warm!
What treats do you like to bring along on your picnics?