I baked many tartelettes during the holidays some sweet and others savory. I involved caramelized onions with tarts, poultry and oriental recipes, it always adds to my meals an intense, roasty, lightly sweet taste close to jazz.
When onions are cooked slowly, all the natural sugars in, caramelize, without the slight addition of sugar.
Mini tarts are bite-sized and enticing. They work as an appetizer on a cocktail party or a casual gathering with friends. The puff pastry is crisp and each tart is carved with love.
I sometimes make two batches; one with feta and olives and the other with goat cheese and figs. Once you know how to make you tart shells an endless variety is found on the blogosphere. Enjoy the recipe below with friends or relatives and hope it results with echoes of smiles and happy bellies.
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, thinly sliced
- 2 tablespoons fresh thyme, leaves
- All-purpose flour, for dusting
- 250g / 1 sheet frozen puff pastry, thawed
- ¼ cup feta, crumbled
- ¼ cup black olives, pitted and halved
- Melt butter with oil in a skillet over low-medium heat. Add onions and thyme, and cook (without stirring) 7-10 minutes, or until onions are golden.
- Pre-heat oven to 180°
- On a lightly floured surface, roll out pastry, and cut out 7cms circles and place onto the baking dish. Pierce dough with a fork.
- Spoon feta cheese in the center of each circle. Top it with onions. Decorate with olives.
- Bake for 15-20 minutes, until the dough starts to rise and turn golden color.