Caramelized Onion and Gruyère Tartlets

• 1 sheet frozen puff pastry, thawed
• 2 medium onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 teaspoon sugar
• Salt and pepper, to taste
• 1 cup shredded Gruyère cheese
• 1 egg, beaten (for egg wash)
• 1 tablespoon milk

Steps

1. 1 Preheat oven to 400°F.
2. 2 Roll out puff pastry and cut into 2-inch circles using a biscuit cutter.
3. 3 Press pastry circles into mini muffin tins.
4. 4 In a skillet, melt butter over medium heat, add onions and sugar, cook until caramelized.
5. 5 Season caramelized onions with salt and pepper.
6. 6 Spoon caramelized onions into pastry cups.
7. 7 Sprinkle Gruyère cheese over onions.
8. 8 Whisk egg with milk for egg wash and brush the rim of pastry cups.
9. 9 Bake for 15-20 minutes until pastry is golden and cheese is bubbly.
10. 10 Let cool slightly before removing from tins.

Equipment

• Mini muffin tin
• Biscuit cutter
• Skillet

Variations

• Add a sprinkle of thyme or rosemary to the onions for extra flavor.
• Substitute Gruyère with Swiss cheese for a similar taste.

Substitutions

• Use phyllo dough instead of puff pastry for a different texture.
• Substitute butter with olive oil for a dairy-free option.

Pairings

• Sparkling water with a twist of lemon.
• A charcuterie board with assorted meats and cheeses.

Nutrition

Tips

• For ahead prep, assemble tartlets and refrigerate before baking.
• Caramelizing onions takes time, so don't rush the process for best flavor.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5 minutes.

Freezing: Freeze unbaked tartlets for up to 1 month. Bake straight from frozen, adding 5 extra minutes to baking time.

Serving Suggestions

• Serve with a simple arugula salad.
• Pair with a glass of Chardonnay or a crisp Sauvignon Blanc.

FAQ