Tomato Tarts
Delicious savory tomato tarts, perfect for an appetizer before dinner or to bring to a party.
Prep Time20 minutes mins
Cook Time18 minutes mins
Total Time38 minutes mins
Course: Appetizer
Cuisine: American
Servings: 6
Calories: 193kcal
Ingredients
- 2 T unsalted butter
- 1 T olive oil
- 1/2 onion sliced
- kosher salt to taste
- fresh black pepper to taste
- 2 sheets puff pastry thawed according to package instructions
- 1 large egg plus 1 teaspoon water beaten
- 3 large tomatoes thinly sliced
- 1/2 cup provolone shredded
- Fresh parsley
Instructions
Preheat oven to 425º
In a skillet, melt olive oil and butter over medium heat.
Slice onions.
Season onions with salt and fresh black pepper and add to the pan.
Stirring constantly, cook onions until they are soft and caramelized. Set aside.
Cut out six circles using a 4-inch biscuit or cookie cutter.
Place discs of dough on a cookie sheet lined with parchment paper.
Combine egg with cold water to make an egg wash.
Brush each disc with egg wash.
Place a slice of tomato on the center of each disc.
Add caramelized onions on top of tomato.
Add shredded cheese on top of onions.
Bake in preheated oven for 18 minutes or until cheese has melted and the tarts are golden brown.
Sprinkle parsley on top before serving.
Notes:
Keep the dough very cold. Once it becomes warm, it becomes more difficult to cut and may start to spread prematurely. Take the dough out of the freezer just as you are ready to assemble the tarts, or place the dough rounds back in the freezer until the ingredients are ready.
Do not leave the onions to cook. If they burn, the sweetness will be lost and you'll have to start over.
Check the tarts at 16 minutes as oven temperature can vary.
Serving: 1 | Calories: 193kcal | Carbohydrates: 7g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 159mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 513IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg