This Tart Recipe on Puff Pastry adds tender caramelized onions, fresh tomato and gruyere cheese to the flakiest mini butter crust! They are savory, tangy, acidic, herbaceous and slightly sweet.

I find the union of an egg and puff pastry magical. The egg adds a gorgeous shine and golden browning that the pastry can’t achieve on its on. It is a must for me anytime I work with puff pastry.

Simple and delicious is my middle name.No matter what type of a cook you consider yourself it’s good to have a few great recipes under your belt. Whether your cooking for your family, friends or your in laws, you want the recipe to be fool-proof. While I love cooking, I’m no Julia Childs but I do promise that most of my recipes are relatively easy and quick to make.

These tarts are bubbly and cheesy goodness. I also love how the puff pastry acted like a light, buttery pillow for the filling on top. The flavors are out of this world. They’re the perfect size for the perfect bite!

SOME TIPS FOR MAKING THIS RECIPE

Tip 1: For Caramelized Onions – I like to use both butter and olive oil. The oil has a higher burning point so your onions won’t burn and the butter adds additional flavor.

Tip 2: Use a round cookie cutter – If you're unable to find th pre-cut ones then use a regular puff pastry sheet and use a cookie cutter to get the perfect round shape. They create uniform circles ensuring that you have the same size for each tart and also make the job easier. It also helps with uniform baking.

Tip 3: Don’t skip the egg wash – The egg wash on the puff pastry will give a beautiful glossy and golden brown color once the tarts are baked. This is a crucial step.

Do you really have to cook the onions for 30 minutes?

To properly caramelize onions, it definitely takes this amount of time.

Do you have to use puff pastry?

I think it’s the best option since it’s so light, flakey, and buttery!

Can I use a different cheese?

Sure. I suggest something earthy and nutty.

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium white onion sliced
1 tsp granulated sugar
Salt and pepper to taste
10 Pre-cut round puff pastry shells OR 2 sheets puff pastry thawed according to package instruction ——> see pic for what I used
1 large egg plus 1 teaspoon water beaten
250 gms mixed heirloom cherry tomatoes, chopped
1/2 cup gruyere cheese shredded
Fresh spring onion OR herbs
balsamic glaze for garnish…optional

Instructions

Melt butter and olive oil in skillet over medium heat.
Add sliced onions to pan (with 1 tsp. of salt), and cook, continuing to stir, until tender and golden brown—-caramelized (this process takes a while- up to 30minutes) then set aside.
In the same skillet, melt more butter and add in the tomatoes with the sugar. Cook until softened, about 10 minutes. Remove from pan and add to the large bowl with the onions. Stir to combine the mixture well. Season with salt and pepper, to taste.
Preheat oven to 180 degrees.
Place the pre- cut circles of puff pastry on a parchment paper lined baking sheet.
Using a pastry brush, Brush egg wash on each pastry circle.
Using a tablespoon, place filling in the middle of each puff pastry and sprinkle shredded cheese on top.
Bake for 16-20 minutes or until tarts are puffy and golden brown and cheese has turned golden and melty. Top with herbs if you would like. Cool for a few minutes then serve.

Caramelized Onion and tomato tart (PUFF PASTRY)