Caramelized Onion Gruyère Cranberry & Raspberry Tartlets are tiny puff pastry tarts filled with tender caramelized onions, perfectly melted Gruyère or Swiss cheese, and finished off with a drizzle of sweetly tart fresh cranberry and raspberry jam. A simple and stunning hot appetizer that is savory, butter and sweet - and oh-so-good!
Throughout the holidays and up through Super Bowl Sunday, we have a LOT of appetizer parties - and these little tarts are always a favorite. With a few shortcuts, you can have these ready to eat before you know it!
FOUR SIMPLE INGREDIENTS!
CARAMELIZED ONIONS ARE SO EASY TO MAKE!
FOUR SIMPLE STEPS - SO FAST AND EASY TO MAKE!
All that's left now is to enjoy these warm from the oven! Garnish with sprigs of fresh rosemary and fresh cranberries or raspberries - whatever is seasonal.
Your family and friends are going to LOVE these!
2 Tablespoons olive oil
2 large sweet onions (cut into thin slices)
4 Tablespoons brown sugar (packed)
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
1 package pre-made puff pastry
8 ounces Gruyère or Swiss cheese (cut into ½”x 1-inch slices)
½ cup Cranberry Raspberry Jam or Sauce
GARNISH: sprigs of fresh rosemary, fresh cranberries
HOW I MAKE THESE:
1. MAKE CARAMELIZED ONIONS: In a saute pan heat the olive oil over medium-high heat. Add onion slices, sprinkle with salt, black pepper, brown sugar and Italian seasoning. Saute for about 30 minutes, stirring occasionally, until well caramelized, lowering heat to medium (if necessary) to prevent scorching. Continue cooking until the onions are fully golden and mixture is no longer liquidy. Remove from heat and set aside.
2. Preheat oven to 400 degrees.
3. PREPARE PUFF PASTRY*: If using frozen puff pastry, thaw according to package directions; if using fresh puff pastry, remove from fridge. Lay out puff pastry sheets on a lightly floured surface. Dust the top lightly with flour. Cut 2-1/2-inch circles out of the dough and place in the tartlet pans.
4. Press an indentation into the center of each puff pastry circle, not pressing all the way through the dough. This step is crucial to make sure that each tartlet has a crust that puffs up around the toppings, instead of the entire tart puffing up and pushing the toppings off.
5. Add a heaping 2 teaspoons of the caramelized onion mixture to the center of each puff pastry circle, pressing around the edges of each, but not outside of it.
6. Bake the tartlets in the preheated oven for 10 minutes, or just until the edges start to turn golden brown.
7. Carefully remove from oven and place a piece of cheese in the center of each tartlet, pressing down gently so that the caramelized onions “ooze” around the outside of the cheese. Return to oven and bake for another 2 minutes, just until the cheese has melted.
8. Remove from oven and drizzle with warm cranberry-raspberry jam or sauce.
9. Garnish with fresh rosemary and cranberries and serve warm.
YIELD: 24 tartlets
The longer that puff pastry sits out, the softer the dough becomes, and it will spread more during baking. I remove frozen puff pastry from the freezer and let it defrost in the refrigerator. De-frosted puff pastry or read-made refrigerated puff pastry can be removed from the refrigerator and set out at room temperature for about 10 minutes prior to use.
If you don’t have Cranberry-Raspberry Jam or Sauce available, you can use warm Raspberry preserves instead.
Originally posted November 2013, Revised and Reposted January 2019.
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