Caramelized Onion Cranberry Swiss Tartlets
Serves: Makes about 30 tartlets
 
Ingredients
  • 1 T. Olive Oil
  • 1 large Sweet Onion, Cut into thin slices
  • 2 T. Brown Sugar, packed
  • 1 t. Coarse Salt
  • 1 C. Fresh Cranberries
  • 1 t. Balsamic or Red Wine Vinegar
  • 2 dashes Coarse Ground Black Pepper
  • ½ T. fresh Tarragon, chopped
  • 1 package pre-made Puff Pastry, thawed
  • 8 oz. Appendaam Cheese, cut into ½"x1" cubes
  • Honey, for drizzling
  • Tarragon leaves, to garnish
Instructions
  1. Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper or non-stick mats.
  2. In a saute pan, heat the olive oil on medium/high heat.
  3. Add the onion and brown sugar and saute for 10-15 minutes, stirring occasionally, until well caramelized, lowering the heat to medium, if necessary, to prevent scorching.
  4. Add the salt, cranberries, vinegar, pepper, and tarragon to the onions and saute for another 2-3 minutes, or until cranberries have burst and the mixture is no longer liquid-y.
  5. Remove from heat and set aside.
  6. Lay out your thawed puff pastry sheets on a floured surface. Dust the top of the pastry lightly with flour and roll out until the dough is just a little thinner.
  7. Cut 2" circles out of the dough and place on the prepared baking sheets.
  8. Using a Tablespoon measure(or something else that is circular and about 1 inch in diameter), make an indent in the center of each puff pastry circle, not pressing all the way through the dough.. *This step is crucial in making sure that your tartlet's have a crust that puffs up around the toppings instead of the whole tart puffing up and pushing the toppings off.
  9. Add a heaping teaspoon of the onion mixture to the center of each puff pastry circle. Make a well in the center of the onion mixture, pressing around the center indent, but not outside of it.
  10. Bake the tarts in the preheated oven for 10 minutes, or until just turning golden brown.
  11. Remove from the oven and place a cube of cheese in the center of each tart.
  12. Place back in the oven and bake for another minute or two, just until the cheese has melted.
  13. Remove and drizzle a little honey over each tartlet.
  14. Add a leaf of tarragon to each tartlet and serve.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/12/01/caramelized-onion-cranberry-swiss-tartlets/