Mini Caramelized Onion Puff Pastry Tartlets Food

CARAMELIZED ONION PUFF PASTRY TARTLETS WITH WHITE WINE, CHEDDAR, & PROSCIUTTO

Steps:

• Cut the top off a head of garlic and plop it down on some tin foil or in a small oven proof baking vessel with a lid. Drizzle some olive oil on top and sprinkle with salt. wrap up the garlic in the foil or cover and bake at 375 degrees for about 40 mins or until the garlic is nice and browned and soft.
• Slice the onions into thin (but not too thin) slices. About 1/3 inch thick. You can leave them like this or cut them in half so they aren't too long. This is what we do.
• Heat a skillet on medium-low and add 1 tbsp of butter to the skillet and then add the onions. Stir the onions around to get coated in the melted butter. Sprinkle a little salt on top.
• Let the onions start to get a little browned and then add 1/8 cup of wine to the skillet and stir. Then let the onions cook until they start to brown again. Add another 1/8 cup of wine and repeat until the onions are nicely browned and caramelized.
• After you have added the full cup of wine, you might need to turn down the heat a little so they don't get too browned. When the onions are close to done, add the diced pears, roasted garlic and thyme. Cook until the pears are slightly soft. Remove from the heat and cool slightly.
• Unroll your puff pastry sheet and cut it into small squares. Even though the sheet is rectangle, it should cut into 16 squares pretty easily. For help cutting your squares, line up 4 pieces of the cheese on one edge, cut the 4 strips and then line up the cheese on the other side and cute again. We found this made it easier.
• Place the cut sheet of pastry on a baking tray and then spread the squares out a bit. You don't have to do this, but we found the pastry will puff up better with some room in between each square.
• Cut the rest of your cheese. You want about 1/8 inch thick square chunks of cheese so that they fit the puff pastry squares, but with some pastry showing around the cheese. Like in the first picture above. Add a generous teaspoon of onion mixture to each square and then throw in the oven to bake for 15 mins at 400 degrees.
• While the tartlets are baking, crisp up 2 or 3 sheets of prosciutto in a skillet on medium heat. These will just take about 20 seconds on each side. Then cool them and crumble them up into small pieces. You can chop them with a knife too if that works better.When the tartlets come out of the oven, top them right away with the crumbled prosciutto and also with some fresh thyme.

CARAMELIZED ONION TARTLETS

Steps:

• In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook over medium heat for 15-20 minutes or until the onions are golden brown, stirring frequently. Stir in water and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid has evaporated. Remove from the heat; stir in cheese., Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Brush to distribute evenly. Repeat with a second sheet; brush with butter. Cut into 12 squares. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Repeat three times, making 48 squares., Press one square into a greased miniature muffin cup. Top with another square of phyllo, placing corners off center. Spoon about 1 tablespoon onion mixture into cup. Repeat with remaining phyllo squares and onion mixture. Bake at 375° for 10-15 minutes or until golden brown. Serve warm.

CARAMELISED ONION PUFF PASTRY TART

Steps:

• Finely slice the onions, then put them in a large, lidded pan with the oil and cook over a low heat for 30 mins, stirring from time to time.
• Remove the lid and turn up the heat, cooking the onions until they brown and caramelise, stirring often.
• Heat oven to 180C/160C fan/gas 4. Unroll the pastry and place on a greased baking sheet. Using a sharp knife, cut a 2cm border around the edge of the pastry, going almost but not quite through the pastry. Glaze the edge of the pastry with beaten egg.
• Spread the mustard over the base of the tart and pile on the onions, spreading them out to meet the edge. Mix the breadcrumbs, Parmesan and thyme leaves together, and sprinkle this topping evenly over the onions. Bake the tart for 18-20 mins or until the pastry is golden brown.

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

MINI BBQ SAUSAGE TARTLETS

Steps:

• Preheat oven to 350°.
• Spray 2 mini tartlet pans (should be 12 cups per pan) with cooking spray (remember to fill leftover tarlet cups with a small amount of water to prevent burning).
• Heat 10 inch pan on med high heat, add sausage, onion and green pepper, saute for 10 minutes.
• Add chopped mushrooms and garlic, continue to saute for an additional 3 minutes and drain if needed.
• Add oregano, basil, salt and pepper. Mix well.
• Pour in Barbecue sauce and simmer for 10 minutes to let flavors combine.
• Remove from heat and stir in Swiss cheese.
• Meanwhile prepare biscuits by cutting them in half and bringing the cut ends together to make a circle.
• Form them by hand into 2 1/2 inch circles and place them in the prepared tartlet pans by gently pressing down.
• Spoon a heaping tsp of the meat mixture in each circle.
• Cook in oven for 20 minutes.
• Remove and let cool on wire rack.
• Serve at room temperature.

FESTIVE SAVOURY TARTLETS

Steps:

• Place a small amount of chili jam in the base of each tart shell.
• Cover with goats' cheese, spreading smoothly with a palette knife.
• Place one or two slices of tomato on top, sprinkle with sea salt and black pepper and garnish with a basil leaf.

MINI TOMATO AND BASIL TARTLETS

Steps:

• Preheat oven to 180°C.
• Grease two tartlet trays with 12 holes in each tray.
• Use a 7cm (3in) round cookie cutter to cut circles from the pastry then place into tartlet holes.
• Combine the tomatoes, basil and cheese in a bowl then divide the mixture between pastry shells.
• In another bowl whisk together the eggs and sour cream salt and pepper, then spoon a small amount into each pastry shell.
• Carefully stir each of the tartlets to combine the filling and the egg mixture.
• Bake in preheated oven for about 20 minutes or until golden brown. (If freezing see cooking tip below.).
• Remove from oven and allow to cool.
• TIP~ If the filling is cooked but the underside of the pastry is still uncooked as some ovens will cook pastry better than others, place them upside-down on an oven tray and brown briefly under the grill. Be careful that they don't burn.
• IF FREEZING ~.
• Cook tartlets until just lightly browned and filling is just firm.
• TO FREEZE.:.
• Let tartlets completely cool and flash freeze the tartlets on a tray lined with baking paper and when frozen transfer to a freezer bag or plastic container.
• To Defrost ~.
• Remove from freezer and defrost on bench, or in the fridge or in the microwave; you can also put one or two in the lunch box and they'll be defrosted by lunchtime.
• To reheat ~ (from frozen).
• Place frozen tartlets on tray and place in warm oven and cook for approx 10 minutes.