CARAMELISED ONION PUFF PASTRY TART
Top puff pastry with tangy mustard, onions and Parmesan cheese for a light vegetarian lunch or party buffet nibble
Provided by Thane Prince
Categories Buffet, Lunch, Starter, Supper
Time 1h
Number Of Ingredients 8
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.
Nutrition Facts : Calories 380 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
CARAMELIZED ONION PUFFS
Be patient when caramelizing the onions. If you rush them, they won't taste as sweet. You could also use Monterey Jack or mozzarella in place of the Cheddar cheese.
Provided by CookingONTheSide
Categories Onions
Time 50m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F.
- Spray 24 mini-muffin cups with cooking spray.
- In 10-inch skillet, melt butter over medium-high heat.
- Add 3/4 cup onion; cook 5 minutes, stirring occasionally.
- Reduce heat to medium; add bell pepper.
- Cook 5-7 minutes longer, stirring occasionally, until onion is softened and golden brown.
- Remove from heat.
- In medium bowl, beat eggs.
- Stir in sour cream, salt and pepper sauce.
- Stir in cooked onion and 1/4 cup of the cheese.
- Spoon onion mixture evenly into mini-muffin cups.
- Unroll dough into 1 large rectangle, press perforations and edges to seal.
- Using a 1 1/2 inch biscuit or cookie cutter, cut dough into small rounds.
- Place dough round on top of onion mixture.
- Top with remaining cheese.
- Bake 10-15 minutes or until golden brown and set in center.
- Cool 5 minutes, run knife around edge of each muffin cup.
- Serve warm or at room temperature.
Nutrition Facts : Calories 70.6, Fat 4.2, SaturatedFat 2.3, Cholesterol 30.7, Sodium 113.7, Carbohydrate 5.8, Fiber 0.5, Sugar 0.7, Protein 2.5
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