FRENCH ONION PUFF PASTRY SQUARES
French Onion Puff Pastry Squares are great for entertaining. Tasty and quick to make, French Onion Puff Pastry Squares allow you to spend less time in the kitchen and more time socializing. Try them out at your next get-together.
Provided by My Food and Family
Categories Home
Time 50m
Yield 16 servings, 1 square each
Number Of Ingredients 6
Steps:
- Cook onions, broth and Worcestershire sauce in skillet on medium-high heat 18 to 20 min. or until onions are softened and most of the broth is cooked off, stirring occasionally. Remove skillet from heat. Stir in 1/4 tsp. thyme.
- Heat oven to 400°F. Unfold pastry on cutting board; cut into 16 squares. Place in single layer on parchment-covered baking sheet.
- Bake 9 to 11 min. or until pastry is puffed and golden brown.
- Top each warm pastry square with 1 cheese cube; press cheese into pastry with rounded handle of wooden spoon to make level with top of pastry. Top with onions. Bake 8 to 9 min. or until cheese is softened. Let stand on baking sheet 5 min. or until cheese is melted. Transfer to serving plate.
- Sprinkle with remaining thyme.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
FRENCH ONION TART
Provided by Claire Robinson
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- On a work surface, roll the puff pastry into a roughly 10 by 16-inch rectangle. With a sharp knife, trim uneven edges to make a perfect rectangle. Evenly cut off the outer 1 inch of each side of the rectangle in strips; put the puff sheet on the baking sheet. Dip your finger in water and run around the top edges of the rectangle and replace the removed strips of pastry along the edges of the sheet, pressing lightly to adhere. With a fork, pierce the interior of the tart shell to prevent rising; do not pierce the adhered edges. Bake until the outer edges have puffed and are golden in color; about 15 minutes. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add onions and thyme sprigs and season well with salt and pepper, to taste. Cook, stirring occasionally, until the onions begin to brown. Add the stock, a tablespoon at a time, as the pan gets dry, scraping and stirring the brown bits that are stuck to the bottom oft the pan. When the onions are caramelized to a dark golden color, remove from the heat and discard the leafless thyme sprigs (the leaves fall off while cooking).
- When ready to serve, preheat the oven to 350 degrees F. Evenly spread the caramelized onions on the cooked pastry shell and heat in the oven until warmed through, 5 to 7 minutes. Remove from oven, to a cutting board and cut into wedges. Arrange on a serving platter and garnish each wedge with a sprig of fresh thyme. Serve immediately and enjoy!
MINI FRENCH ONION TARTS
This is a French appetizer called Petits Pissaladieres, it is easy to make and has extreme flavor, if you or your guests are not an anchovy lovers, then I advise you not to make this. The onion mixture can made a day in advance, cover and chill. Reheat over medium heat, stirring about 10 minutes until heated through...or also the puff pastry squares can be baked a day in advance, cooled completely and kept in an airtight container at room temperature, just reheat in a 350°F oven for 6 minutes before topping. These squares are absolutely wonderful, I have served them many times in the past, trust me, they are worth the time to make! This recipe will make about 35-36 mini tartlets, if you are serving a large group of people then I strongly suggest to double the recipe, as people will be eating three, four or more at a time, they are THAT good! Cooking time is for both pastry and onion topping.
Provided by Kittencalrecipezazz
Categories Onions
Time 1h30m
Yield 36 tarts
Number Of Ingredients 8
Steps:
- Set oven to 400°F.
- Roll out puff pastry on a lightly floured surface into an about 12-1/2-inch square.
- Trim edges to form an exact 12-inch square.
- Prick sheet all over with a fork.
- Cut into 36 (2-inch) squares, and transfer to two buttered large baking sheets (arranging about 2-inches apart).
- Bake two at a time if you have a convection oven, if not bake one at a time for 12-15 minutes, or until puffed and golden brown.
- Transfer the baked squares to a rack and cool until just warm .
- Heat oil in a skillet over medium heat until hot but not smoking.
- Cook onion with salt and pepper, stirring occasionally until golden brown (about 15-20 minutes).
- Stir in anchovies (you can add in more anchovies if you desired) and pinch dried thyme; stir to combine; remove from heat, cover with foil to keep warm (if you are making this a day in advance, cover and refrigerate).
- Lightly brush tops of pastry with olive oil.
- Make a small indentation in the center of each square with you larger finger.
- Top each hole with about 1 teaspoon onion mixture and then a few olive slivers.
- Serve on a platter.
Nutrition Facts : Calories 51.2, Fat 3.9, SaturatedFat 0.8, Cholesterol 0.4, Sodium 73.8, Carbohydrate 3.6, Fiber 0.2, Sugar 0.2, Protein 0.7
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