Caramelized Onion Tomato Tart
Doug Roese / Lakewinds Natural Foods
See how easy it is to get great results from frozen puff pastry!
yield: 2 tarts = 6-8 side dishes or 8-12 appetizers
Ingredients
1 box (15 oz) frozen puff pastry
1 lb. yellow onions, thin slivers
1 1/2 tablespoons olive oil
1/2 teaspoon salt
pinch pepper
2 teaspoons minced fresh basil (or
1 teaspoon dry)
1/3 cup slivered marinated sun-dried tomatoes
1 1/2 teaspoons of the tomato's oil
2/3 can artichoke hearts, slivered
1 cup Parrano cheese, grated
Instructions
PREHEAT OVEN TO 400°F
1. In olive oil, sauté onions, salt and pepper over high heat, stirring often until nicely browned. Toss into bowl with 1 1/2 teaspoons of the fresh basil and the slivered sun-dried tomatoes. Let sit.
2. In 1 1/2 teaspoons of the reserved sun-dried tomato oil, sauté the slivered artichoke hearts with a pinch of salt and pepper and 1/2 teaspoon of the fresh basil till lightly browned.
3. Unfold the puff pastry on a lightly floured table top and cut in half lengthwise. Use a tiny bit of water and moisten the outside 1/2" of the rectangles. Fold over to give you a 1/2" wide rim . Place them on an oiled cookie sheet, brush with a little of the sun-dried oil, and poke several holes in the bottom with a fork.
4. Bake for about 12 minutes until the crust has risen and started to brown. With a sharp knife, cut along the inside of the rim about half-way down, and lightly press the middle of the shell down (dont squish though!). Spread out half the onions, then the artichokes, then the cheese. Bake 20 more minutes.