These little tarts are perfect as a first course or an accompaniment to a soup and salad supper. They're easy to make if you have a box of ready made puff pastry sheets. You simply roll the sheets a bit thinner and cut them into rectangles, top with the cheese mixture and finish with crispy onions and black olives. Cut the squares smaller and you have a nice tray of cocktail tidbits. They have a very crispy flaky crust, a soft cheesy center and very crispy onions topping them off. The addition of the black olives give the tarts a hit of salty tang. Delicious with a glass of crisp white wine!
I came upon this recipe somewhere on the Internet a few years ago. Of course, at the time, I never imagined that I'd be blogging so I didn't take note of its exact location. I wish I could give credit where it's due, but alas ... at any rate, it's simple and yet, sophisticated. I've made the tarts to start a schmancy meal and as an easy alternative to biscuits or bread with soup. Last evening, they sat beside a lovely cream of mushroom soup. A versatile little recipe ...
However you choose to knosh them, enjoy ... and say a little thank-you to whoever initially posted the recipe!
Onion and Gruyère Tarts
Oven: 400º for 12 - 14minutes
In a mixing bowl, combine:
3 c. grated Gruyère cheese8 oz. softened cream cheese
1 tbsp. fresh chopped oregano
¾ tsp. black pepper
In another mixing bowl, prepare a quick puff pastry dough or thaw out a box of frozen ready made puff pastry sheets (two sheets).
In a frying pan, cook over medium low heat until caramelized and crisped:
2 tbsp. butter
2 large sweet onions (yellow or Vidalia)
2 tbsp. fresh thyme
In a small bowl:
½ c. chopped black olives
To assemble tarts:
Cut puff pastry dough into 8 equal pieces.
Roll each piece into a rectangle - 8" by 6"
Spread ¼ c. of cheese mixture over the pastry, leaving a ½-inch border.
Top with ¼ c. of the onion mixture.
Place on parchment paper-lined cookie sheets.
Garnish each tart with 1 tbsp. chopped black olives and bake.
Serve warm from oven with a crisp white wine (dry Reisling, Sauvignon blanc, Pinot Grigio).
Yield: 8 first course servings.