Prep 20 mins
Cook 35 mins
Another Cooking Light appetizer utilizing two types of onions cooked in white balsamic vinegar and topped with Asiago cheese.
- 2 teaspoons olive oil
- 2 small red onions, thinly sliced
- 2 small yellow onions, thinly sliced
- 1 tablespoon white balsamic vinegar
- 1 sheet frozen puff pastry, thawed
- 1⁄3 cup asiago cheese, shredded
- 1⁄4 teaspoon kosher salt
- Heat oil in a skillet over medium-high heat. Add onions; saute 5 minutes. Reduce heat to medium and cook for 15 minutes; stirring occasionally. Add vinegar.
- Preheat oven to 400 degrees. Unfold dough and place on a work surface lightly dusted with flour. Roll into a 10 x9 inch rectangle. Cut dough into 20 (2 1/4 x 2 inch) rectangles. Score each rectangle about 1/8-inch from edge. Prick dough pieces liberally with a fork. Arrange on a baking sheet lined with parchment paper and chill for 10 minutes.
- Sprinkle about 3/4 teaspoons cheese over each tartlet; top with about 1 tbsp onion mixture. Sprinkle with salt. Bake at 400 degrees for 15 minutes or until dough is lightly browned.
Other than using extra virgin olive oil made this down the line. Made these as a side dish to dinner, and we were not disappointed. Nice flavors , and very easy to prepare. Especially enjoyed by the kids. Made for 1-2-3 hits.
Made these for new Years Eve 2011 and they were so good! My changes, well, not really changes just substitutions. Since I have never heard of asiago cheese I used Danish Blue cheese. Instead of puff pastry I used ready made croissant dough. To the onions I added just a pinch of thyme. These little tartlets went very well with a glass of wine and were highly appreciated, they were gone in no time.
Thanks for posting.