Ingredients
Pastry
- ½ batch rough puff pastry or classic puff pastry (or store-bought, see notes)
Filling
- 3 large onions, sliced thin
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 1 tablespoon balsamic vinegar
- 3 ounces crumbled feta (about ¾ cup)
Finishing
- Egg wash (1 egg whisked with 1 teaspoon water)
- 1 small bunch of chives, sliced fine
Instructions
- Prepare pastry: Prepare rough puff pastry or defrost frozen puff pastry. Use half a batch for this recipe, freeze the remainder, or double the filling to make 24 tarts.
- Caramelize onions: Heat olive oil in a wide, heavy-bottomed pan over medium heat. Add thinly sliced onions and cook for 10 minutes, stirring occasionally to ensure even softening. Sprinkle with salt and stir. Reduce heat to medium-low, let onions cook undisturbed for 20 minutes. Continue cooking for another 15 minutes, stirring every 5 minutes (3 times total). Stir in balsamic vinegar and cook for an additional 5 minutes for optimal texture or extend cooking 10-15 more minutes for a jammy consistency. Remove from heat and let cool to room temperature.
- Mix filling: In a small bowl, combine the cooled caramelized onions with crumbled feta cheese. Set aside.
- Preheat oven: Line a 13×18-inch sheet pan with parchment paper and preheat the oven to 400ºF (204ºC).
- Roll out pastry: On a floured surface, roll out half the puff pastry batch to approximately 1/8-inch thickness, about a 10-by-14-inch rectangle. For store-bought pastry, follow package instructions and lightly flour the surface to prevent sticking.
- Cut pastry circles: Using a 3-inch round cutter, cut out at least 12 circles. Avoid re-rolling scraps for this purpose; save them for other uses.
- Dock pastry centers: Using a 2-inch cutter, press an indentation in the center of each circle without cutting through. Then, lightly dock the center with a fork to prevent the dough from puffing excessively while baking.
- Arrange pastry on pan: Place the prepared pastry circles evenly spaced on the lined sheet pan. Brush the edges of each circle with egg wash to promote browning.
- Add filling: Spoon a heaping tablespoon of the onion and feta mixture into the indented center of each pastry circle.
- Bake: Bake on the middle rack of the preheated oven for 15-18 minutes, or until the pastry is puffed and a light golden brown.
- Cool and garnish: Remove tarts from the oven and allow to cool slightly on the pan before transferring to a cooling rack.
- Serve: Sprinkle the tarts with finely sliced fresh chives. Serve warm or at room temperature for best flavor.
Notes
- You can use store-bought puff pastry for convenience or prepare a homemade rough puff pastry for a more buttery, flaky texture.
- The caramelized onions can be cooked longer for a sweeter, jam-like consistency if desired.
- Do not re-roll pastry scraps to cut additional circles as it may reduce flakiness; save scraps for other recipes.
- Egg wash on edges helps to get a beautiful golden color.
- Tarts can be served as appetizers or a light snack and pair wonderfully with a crisp green salad.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
