Author Notes: These little bites are the perfect start to any meal and are easily adapted to each season through the use of limitless topping possibilities. I am a firm believer that caramelized onions (no matter the type of onion) make anything better so this combination might just be my favorite. The fig preserves add a touch of sweetness to the bold gruyere cheese, while the smooth onions and flaky pastry make for a consistency most desirable in a bite-size treat. If you have an aversion to fig preserves, top the cooled tartlets with a light drizzle of honey to achieve the same amount of sweetness. Either way, you can't help but enjoy! - Katie
Makes 2 dozen tartlets
- 1 Package frozen puff pastry sheets, thawed
- 2 Caramelized spring onions
- 3/4 cups Grated gruyere cheese
- 1 tablespoon chopped fresh thyme
- 1/4 cup Good quality fig preserves
- Freshly ground black pepper
- Preheat oven to 400 degrees. On a lightly floured surface, roll out thawed puff pastry. Using a 2-inch fluted cutter, cut out 24 rounds from the pastry and distribute between two sheet pans covered with parchment paper. Lightly prick the tops of the pastry with a fork. Place another piece of parchment over the tops of the pastry rounds and set an additional sheet pan onto the pastry to ensure rounds do not rise in the oven. Bake for 20 minutes, remove parchment paper and top sheet pan and continue to bake for another 10 minutes or until very lightly browned.
- Spread the grated gruyere cheese evenly over each round. Next, add a single layer of caramelized onions to each pastry. Sprinkle with a bit of fresh thyme and a dash of freshly ground pepper to taste. Bake the tartlets for another 10 minutes, or until pastry is golden brown and the cheese has melted. Let cool then top each round with a small dollop of fig preserves.
- This recipe was entered in the contest for Your Best Spring Alliums