I always keep at least one package of puff pastry in my freezer, so I can make these scrumptious and "oh so easy" tomato tarts. The sweetness of the tomatoes is enhanced with the carmelized onions and then perfectly balanced with the fresh herbs and gruyere cheese.
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ onion, sliced
- Salt and pepper to taste
- 2 sheets puff pastry (thawed according to package instructions)
- 1 large egg, plus 1 teaspoon water beaten
- 2 large tomatoes, thinly sliced
- ½ cup gruyere, shredded
- fresh parsley and herbs (I like to use fresh thyme, herbs de provence or chives)
Melt butter and olive oil in skillet over medium heat.
Add sliced onions to pan, season with salt and pepper and cook, continuing to stir, until tender and golden brown (this process takes a while- up to 20 minutes) then set aside. You can caramelize the onions early in the day, and then set them aside until ready to use.
Preheat oven to 425 degrees.
Using a round cookie cutter, cut circles of dough out of puff pastry and place on a parchment paper lined baking sheet.
Brush egg wash on each pastry circle then top each with a tomato slice in the direct center.
Next add caramelized onions on top of each tomato slice and sprinkle shredded cheese and fresh parsley and herbs on top.
Bake for 16-20 minutes or until tarts are puffy and golden brown and cheese has turned golden and melty. Cool for a few minutes before serving.