Carmelized Onion and Balsamic Tomato Tarts

A savoury appetizer that can be made ahead of time and served at room temperature. Makes 8 tarts.


  • 1 c thinly sliced yellow onion rings, cut in 1/2
  • Spicey Pepper Medley (or other seasoning)
  • 1 – 2 garlic cloves, minced
  • 2 tbsp fresh thyme leaves
  • 2 tbsp balsamic vinegar
  • 24 cherry tomatoes, cut in 1/2 …or 16 slices of roma tomatoes
  • 1/4 c fresh basil, chopped
  • pinch of red pepper flakes
  • 2 slices of proscuitto, sliced into bits (optional)
  • 1 c of shredded white cheese (sharp cheddar, montery jack, havarti)
  • 1 pkg puff pastry
  • 1 egg, lightly beaten


  • Heat oven to 425F
  • Line a baking sheet with parchment paper
  • Heat 1 tbsp of olive oil in frying pan on medium high heat.  When the oil shimmers, add the onion and cook 5 minutes stirring occasionally until softened.  Season with spicey pepper medley and continue cooking another 5 – 10 minutes until onions are golden and carmelized.  Turn off the heat and stir in the garlic and thyme.
  • In a bowl combine the balsamic vinegar, tomatoes, basil, and red pepper flakes.
  • Remove the pastry from the package and lay on a lightly floured surface.  Cut the rectangle of pastry in half on the cut line on the pastry so you have 2 squares.  With a rolling pin, gently roll each square into approx.  6″ or 7 ” square.  Cut each square into 4 pieces. You will have 8 tarts in total. Place on the baking sheet.
  • Brush  edges of the tarts (1/2″ onto surface) with the beaten egg.
  • Distribute the carmelized onions onto each tart, staying 1/4″ away from the edges of the pastry.
  • Distribute a little bit of shredded cheese onto each tart for the tomatoes to adhere to.
  • If using, distribute the proscuitto around the edges of each tart.
  • Arrange the tomatoes evenly in the center of  each tart.
  • Top with the remaining shredded cheese.
  • Bake for 20- 25 minutes until the pastry is golden.

Thanks to https://halfbakedharvest.


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