French Onion Puff Pastry Tarts with Hot Honey Drizzle
This simple appetizer is easy to assemble and full of flavor. Rich, sweet onions and sharp gruyere cheese sit atop fluffy, buttery pastry to create the perfect bite.
Ingredients
- 2 large sweet onions
- 1 tbsp olive oil
- 1 box (about 17 oz.) frozen puff pastry sheets
- 8 oz. gruyere cheese
- kosher salt
- freshly cracked black pepper
- 1 egg
- 3 tbsp honey
- ¼ tsp cayenne pepper, depending on desired level of spice
Instructions
- Thinly slice or dice the sweet onions. Heat the olive oil in a skillet over medium heat, then add the onions to the pan.
- Slowly cook the onions, stirring often, until they soften and begin to brown. Be careful not to let the onions scorch or burn – caramelizing onions is a slow process. Lower the heat or add a little water or oil to the pan if you find the onions are beginning to burn or stick.
- Continue cooking and stirring the onions over the next 30-45 minutes, until a golden brown color is reached and the onions are completely soft. Remove from the heat.
- As the onions cook, thaw the puff pastry. Follow the instructions stated on the box - usually about 40 minutes at room temperature is recommended.
- Grate the gruyere cheese.Preheat the oven to 400°F.
- Prepare a baking sheet with parchment paper.Slice the puff pastry sheets into 8 equal squares.
- Arrange the squares on the prepared baking sheet, leaving an inch or so between each square (use two baking sheets if needed).
- Place two tablespoons or so of shredded gruyere onto the center of each puff pastry square, leaving a small border (1-2 centimeters) around the edge of the dough. Ensure the cheese is evenly divided among the squares.
- Top the gruyere with a heaping tablespoon of caramelized onions, repeating to evenly divide the onions among the squares.
- Lightly season the tarts with kosher salt and black pepper. Dip your fingers into water and lightly moisten the outer border of each pastry square. Fold the sides of each square up and over themselves, pinching the corners together and pressing the edges of dough onto itself to seal in the cheese and onions. Only fold the dough over itself, leaving the onions and cheese uncovered.
- Lightly beat the egg with 1 tbsp water to create an egg wash. Brush the egg wash in a light layer over the pastry dough.
- Bake the tarts for 18 minutes, or until golden and fully puffed.
- To make the hot honey, stir the cayenne pepper into the honey, adjusting the amount up or down depending on the level of spice you prefer.Warming the honey just slightly in the microwave can make it easier to stir and drizzle.
- Drizzle the honey over the tarts. Serve and enjoy.