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November 03, 2011

Caramelized Onion and Goat Cheese Tartlets

Last year I featured a Caramelized Onion and Goat Cheese Tart appetizer in my Festive Holiday Cocktail Party post.  The appetizer was fashioned as three long tarts that could be cut into individual portions.  This year, I recreated the recipe into smaller 'two-bite' pieces.

For More Puff Pastry Recipes for the Holidays, click here

Caramelized Onion and Goat Cheese Tartlets
18 hors d'œuvres

1 sheet of Pepperidge Farm frozen puff pastry, thawed (packaged with 2 per box, so this is an easy recipe to double)
2 tablespoons of olive oil
1 red onion, sliced thinly
4 ounces of goat cheese

Preheat the oven to 425 degrees.  Remove the frozen puff pastry from the freezer and let it set at room temperature for 20-40 minutes, or in the refrigerator for a couple of hours.

Start by caramelizing the onions in a saute pan in olive oil over medium heat.  This will take 10-15 minutes.  Keep stirring until they start to turn brown... you're bringing out the sugar in the onion and creating a caramel.  When they have turned slightly brown in color, remove them from the heat.

Unfold the puff pastry sheet and place it on a lightly floured cutting board.  Cut it along the folds into three long pieces, then cut the large piece into 5-6 smaller rectangles.  Pile onions in the center of each piece, then top with chunks of the goat cheese.

Place the pastries on a baking sheet sprayed with cooking spray, lined with parchment paper or a Silpat.  Bake at 425 degrees for 8-10 minutes until puffed and the edges are brown.  Serve warm or at room temperature. 


For More Puff Pastry Recipes for the Holidays, click here!  

*Pepperidge Farm Puff Pastry is one of my Holiday Entertaining sponsors.  I approached them to join me in partnership this Holiday season because I LOVE their products and have relied on them for years to make my entertaining a success!

1 comment:

  1. Just tried this for Thanksgiving, worked out great! I even got some fig dip to put on top, it was brilliant with the goat cheese!
    Thanks so much for all the great ideas!

    ReplyDelete

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