Mini Tomato Tarts

2 T. unsalted butter

1 T. olive oil

1/2 onion sliced

Salt and pepper to taste

2 sheets puff pastry thawed according to package instructions

1 large egg plus 1 tsp. water beaten

2 large tomatoes thinly sliced

1/2 C. pepperjack cheese shredded

Fresh parsley and herbs

 

Melt butter and olive oil in skillet over medium heat. Add sliced onions to pan, season with salt and pepper and cook, continuing to stir, until tender and golden brown (this process takes a while- up to 20 minutes) then set aside. Preheat oven to 425 degrees. Using a round cookie cutter, cut circles of dough out of puff pastry and place on a parchment paper lined baking sheet. Brush egg wash on each pastry circle then top each with a tomato slice in the direct center. Next add caramelized onions on top of each tomato slice and sprinkle shredded cheese. Bake for 16-20 minutes or until tarts are puffy and golden brown and cheese has turned golden and melty. Top with parsley and herbs if you would like. Cool for a few minutes then serve.

 

Notes: Use a round cookie cutter – They create uniform circles ensuring that you have the same size for each tart and also make the job easier.  It also helps with uniform baking.  If you don’t have a round cookie cutter, you can use the back of an empty can.  Don’t skip the egg wash – The egg wash on the puff pastry will give a beautiful glossy and golden-brown color once the tarts are baked.  This is a crucial step.