2 tablespoons olive oil
2 large onions, sliced
1 teaspoon Herbes de Provence
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 sheet frozen puff pastry, thawed
4 oz. goat cheese, crumbled (about 1/2 cup)
4 slices prosciutto (optional)
Preheat the oven to 400 degrees.
Cook the onions in olive oil with Herbes de Provence, salt, pepper, and sugar on low to medium heat until caramelized and dark golden brown in color, about 45 minutes. Stir frequently to avoid burning.
With your thawed sheet of puff pastry, use a knife or cookie cutter to cut 12 tartlets into 2-inch squares. Lay the pastry squares on a baking sheet and use a fork to prick holes around the center of the tartlet, leaving a 1/4" edge. This will score the dough so the center does not rise and the toppings will remain in place.
Top each tartlet with a tablespoon of the caramelized onions and 2 teaspoons of goat cheese.
Bake in the oven until the puff pastry is golden and the cheese is
bubbly--about 15 minutes.
Remove the tartlets from the oven and if desired, top with 1/3 of a slice of prosciutto.
Makes 12 tartlets.
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