There’s quite like greeting your guests with a warm hors d’oeuvre, especially around the holidays. I love this one because it utilizes store-bought puff pastry and can be made in advance. All you have to do is keep refrigerated, heat and serve! Or you could freeze them a week before, right in the tin, and make it even easier!
For a step-by-step tutorial you can watch my video demo below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (it’s free!) and new videos post every Saturday!
These are seriously addicting, and are always the first things to go at any party. They also go great with a glass of chilled champagne! Happy Thanksgiving!Print
- 4 oz (113 g) of crumbled goat cheese
- 2 sheets puffed pastry
- 2 tbsp ( 30 ml) olive oil
- 1 sweet yellow onion
- 1 red onion
- 2 tsp (10 ml) balsamic vinegar
- 1 tbsp (15 ml) honey
- salt and pepper to taste
- 1 tbsp (15 ml) freshly chopped rosemary
- Preheat oven to 400 degrees. (205 degrees C)
- Slice onions paper thin. Saute in olive oil until soft and caramelized. Add vinegar and cook until evaporated. Add honey, salt, pepper and rosemary.
- Cut out circles of puff pastry with a cookie cutter. One that is at least 3 inches wide. Set circles into mini muffin tin, creating little tartelettes.
- Sprinkle ½ tsp of crumbled goat cheese into tarts, and top with onion mixture.
- At this point you can cover in foil and freeze if not using right away, or pop in fridge until the day of your party.
- Bake for 10-12 minutes until pastry is golden brown and cheese is melted.
- Allow to cool slightly before serving.