These puff pastry tarts are as elegant as they are delicious. Caramelized onions combine with tangy blue cheese and sweet fig jam to deliver a palate pleasing flavor your friends and family will love! Puff pastry makes this appetizer do-able within an hour and will impress everyone at the party!
- 1 (17.3 oz.) package puff pastry, thawed in the fridge overnight
- 4 large yellow onions, halved, then thinly sliced
- 2 teaspoons butter
- 4 teaspoons olive oil
- 1 teaspoon granulated sugar
- 1 tablespoon dry white wine
- Kosher salt
- fresh cracked pepper
- 1 egg + 1 teaspoon water, beaten
- 3/4 cup fig jam
- 5 oz. blue cheese (crumbled)
- 1 tablespoon fresh thyme leaves
- honey for drizzling
- Heat butter and oil in a large pot over medium heat. Add onions and and stir to coat in oil. You will cook the onions for 60 minutes total, stirring every 4-5 minutes or so.
- After they’ve cooked for 10 minutes add a pinch of salt. After they’ve cooked for 40 minutes add a teaspoon of sugar. Be sure to keep stirring them every 4-5 minutes so they cook evenly.
- After they’ve finished cooking for 60 minutes and are a gorgeous dark brown color, pour in the wine and deglaze the pan (scrape all the bits off the bottom), season with salt and pepper to taste, then set aside.
- When the onions are nearing the end of the caramelizing process, preheat oven to 400 degrees. Unwrap the puff pastry and cut along the seams of each sheet, creating 6 rectangles total.
- Lightly flour your work surface and use a rolling pin to roll each piece into a 3.5″ x 12″ rectangle. Use a 3″ cookie cutter to make four tarts out of each rectangle. Transfer tarts to (2) parchment lined baking sheets.
- Combine puff pastry scraps into a ball, roll them out to the same thickness as your previous tarts and use the cookie cutter to make 10-12 more tarts.
- Arrange tarts on the two baking sheets about an inch apart. You will have 30-32 tarts total.
- Use a 2″ cookie cutter to score each tart in the center, creating a half inch wide crust. Brush the crust portion of the tart with the egg wash.
- Heat fig jam in a small saucepan over medium heat just until it becomes loose and spreadable. Spread a teaspoon or so of fig jam in the center of each tart.
- Top that with a teaspoon or so of caramelized onions. And then, you guessed it, top that with a teaspoon or so of blue cheese. Divide thyme evenly between the tarts, sprinkling a few leaves in the center of each tart.
- Bake tarts for 15-18 minutes or until the crust starts to get dark golden brown
- Remove tarts from the oven and drizzle with honey. Serve warm and enjoy!