Onion and Gruyère Tarts

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 cheese

            8 oz. softened cream cheese

            1 tbsp. Dijon mustard

            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)

Add:

            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.