This might be in the top five of the best things I’ve ever made! I found this recipe from Wit & Delight and adjusted it just slightly (herbs + how I caramelize my onions). These are dang good. I served these on a chilly day with minestrone soup but these would be great for a party as an appetizer.
I cut my puff pastry with a pastry cutter with what I can only refer to as “the fancy side”. I used premade puff pastry because it’s literally not worth the struggle to me to make it on my own. I also love that these look like postage stamps.
Next dock (poke a fork throughout) the puff pastry so it doesn’t bubble! Follow up by an egg wash at the very edge of the pastry (but don’t overdo it).
You’ll place around a tablespoon of the caramelized onion spread into the center of the puff pastry followed by shredded mozzarella cheese and sprinkle with rosemary and dill.
Let’s back up to the filling. Its really three main ingredients : a yellow onion, sour cream + cream cheese. I caramelized the onions (diced into thin rounds) using about 1.5 tablespoons of olive oil in a dutch oven over medium heat with 1/2 teaspoon of salt. At about 12 minutes I added two pinches of sugar to help them brown. They were fully caramelized at about 20 minutes. Allow them to cool and then add 1 oz cream cheese and 1/4 cup sour cream in a food processor. Below is what it looked like right before I hit “pulse”.
You’ll have a lot of the spread left over, it makes about 1 cup and I had at least a 1/2 cup leftover (more tarts to come!) I used one sheet of pastry pull cut into 9 pieces.
Somehow (after 18-20 minutes at 425 degrees) they magically turn into these gorgeous flaky tartlets!