So the really great thing about this appetizer is that it looks really fancy and elegant, but is really easy to make.
That is my kind of appetizer.
Of course, I will warn you, it does include my usual favorites of cheese and tomatoes. Although I will say, I took a break from my usual fave of mozzarella and tried out a delicious french gruyere. Yum! The carmelized onions on top are optional, but let me tell you-you don’t want to miss it! The sweetness of the onions is the perfect topper for this tart.
Delicious, easy, but looks like you spent all day in the kitchen making these?
How can you go wrong with this?
1 package of puff pastry dough, slightly thawed
1 1/2 cups grated gruyere cheese
2 small tomatoes, sliced into ten thin slices
salt
freshly ground pepper
olive oil for drizzling
1 recipe carmelized onions (recipe below)
Roll out slightly thawed puff pastry dough. Using a round 2″ cookie cutter, (I used a flower shaped one because I couldn’t find a round!) cut dough into ten circles. Place on baking sheet lined with parchment paper. Sprinkle each tart with 1 tblsp gruyere cheese. Place one sliced tomato on top of cheese. Drizzle with a few drops of olive oil and sprinkle with salt and pepper. Bake at 350 degrees for 15 minutes until puff pastry is puffed up and golden brown. Let cool. Serve with carmelized onions for topping.
Carmelized Onions
1 sweet onion, chopped
1 red onion, chopped
2 tblsp butter
1 tblsp olive oil
2 tblsp brown sugar
Chop onions and set aside. Heat butter and olive oil in a medium saute pan. Add onions and turn heat to low. Cook onions for ten minutes on low heat. Sprinkle with brown sugar and continue cooking for 30 minutes on low, stirring occasionally. Let cool and serve on top of tomato tarts.
Leave a Reply