These sweet and savory tartlets are perfect for a party. Puff pastry is baked until golden and crisp, then topped with sweet caramelized onions, fresh mozzarella, and for a salty bite, gorgonzola cheese. The beauty of puff pastry is that it can be used in innumerable ways. You can make desserts, appetizers, even main courses with it. And best of all, it comes readily available at your local store.
1 9×10 sheet puff pastry
1/2 large yellow onion (sliced)
freshly cracked black pepper
3 teaspoons white sugar
About 1/2 cup shredded fresh mozzarella cheese
crumbled gorgonzola cheese
Pre-heat oven to 400 degrees. Shred about 1/2 cup of fresh mozzarella and reserve. Place one sheet of thawed puff pastry over a floured board. Using a 1-inch cookie cutter, cut about sixteen circles and transfer to a baking sheet. Cover puff pastry discs with wax paper and then place another baking sheet on top of it. This will keep the pastry flat and crisp and prevent it from puffing up. Bake pastry at 400 degrees for about ten to twelve minutes or until golden and cooked through. In the meantime, heat up a tablespoon or two of olive oil in a large fry pan over medium high temperature. Once the oil is hot, begin frying onions, seasoning slightly with salt and three teaspoons of sugar, and cook down for about 10-15 minutes until deeply caramelized and soft, almost jam-like in texture. Once pastry has baked, remove extra baking sheet and wax paper and transfer the discs to wire rack to cool. Assemble by placing about a teaspoon or two of caramelized onions over each pastry disc, topping with shredded mozzarella and crumbled gorgonzola cheese. Transfer back to baking sheet and slide into the oven, uncovered, for about 5 minutes or until cheese has slightly melted on top. Serve hot or cold and enjoy!
Optional: Garnish with fresh thyme leaves if desired.