{"id":984,"date":"2020-10-07T16:11:18","date_gmt":"2020-10-07T22:11:18","guid":{"rendered":"https:\/\/olivereats.ca\/?p=984"},"modified":"2020-10-07T16:16:36","modified_gmt":"2020-10-07T22:16:36","slug":"carmelized-onion-and-balsamic-tomato-tarts","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2020\/10\/07\/carmelized-onion-and-balsamic-tomato-tarts\/","title":{"rendered":"Carmelized Onion and Balsamic Tomato Tarts"},"content":{"rendered":"<p>A savoury appetizer that can be made ahead of time and served at room temperature. Makes 8 tarts.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>1 c thinly sliced yellow onion rings, cut in 1\/2<\/li>\n<li>Spicey Pepper Medley (or other seasoning)<\/li>\n<li>1 &#8211; 2 garlic cloves, minced<\/li>\n<li>2 tbsp fresh thyme leaves<\/li>\n<li>2 tbsp balsamic vinegar<\/li>\n<li>24 cherry tomatoes, cut in 1\/2 &#8230;or 16 slices of roma tomatoes<\/li>\n<li>1\/4 c fresh basil, chopped<\/li>\n<li>pinch of red pepper flakes<\/li>\n<li>2 slices of proscuitto, sliced into bits (optional)<\/li>\n<li>1 c of shredded white cheese (sharp cheddar, montery jack, havarti)<\/li>\n<li>1 pkg puff pastry<\/li>\n<li>1 egg, lightly beaten<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Heat oven to 425F<\/li>\n<li>Line a baking sheet with parchment paper<\/li>\n<li>Heat 1 tbsp of olive oil in frying pan on medium high heat.\u00a0 When the oil shimmers, add the onion and cook 5 minutes stirring occasionally until softened.\u00a0 Season with spicey pepper medley and continue cooking another 5 &#8211; 10 minutes until onions are golden and carmelized.\u00a0 Turn off the heat and stir in the garlic and thyme.<\/li>\n<li>In a bowl combine the balsamic vinegar, tomatoes, basil, and red pepper flakes.<\/li>\n<li>Remove the pastry from the package and lay on a lightly floured surface.\u00a0 Cut the rectangle of pastry in half on the cut line on the pastry so you have 2 squares.\u00a0 With a rolling pin, gently roll each square into approx.\u00a0 6&#8243; or 7 &#8221; square.\u00a0 Cut each square into 4 pieces. You will have 8 tarts in total. Place on the baking sheet.<\/li>\n<li>Brush\u00a0 edges of the tarts (1\/2&#8243; onto surface) with the beaten egg.<\/li>\n<li>Distribute the carmelized onions onto each tart, staying 1\/4&#8243; away from the edges of the pastry.<\/li>\n<li>Distribute a little bit of shredded cheese onto each tart for the tomatoes to adhere to.<\/li>\n<li>If using, distribute the proscuitto around the edges of each tart.<\/li>\n<li>Arrange the tomatoes evenly in the center of\u00a0 each tart.<\/li>\n<li>Top with the remaining shredded cheese.<\/li>\n<li>Bake for 20- 25 minutes until the pastry is golden.<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to <a href=\"https:\/\/mywebsitehere.com\">https:\/\/halfbakedharvest.<\/a><\/p>\n<p><a href=\"https:\/\/mywebsitehere.com\">com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A savoury appetizer that can be made ahead of time and served at room temperature. Makes 8 tarts. Thanks to https:\/\/halfbakedharvest. com<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[8],"tags":[],"class_list":["post-984","post","type-post","status-publish","format-standard","hentry","category-appetizers"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-fS","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/984"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=984"}],"version-history":[{"count":2,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/984\/revisions"}],"predecessor-version":[{"id":987,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/984\/revisions\/987"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=984"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=984"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=984"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}