With many parties on the horizon, new delicious recipes of finger food are always welcome. Last week, we presented a flavorful and healthy shrimp salad on endive leaves. This week and next week, we are featuring tasty amuse-bouches made with puff pastry. This holiday season, you will either be crown “queen of the hostesses” or at the very least, increase your popularity index. So let’s get cooking!
The featured recipe is a caramelized onion and blue cheese mini tart. The blue cheese and 100% puff pastry make these mini tarts quite irresistible. Always try to find premium ingredients, you will never regret it. This recipe is very easy to make and can be prepared a couples of hours before your event. Just top the mini tarts with the arugula salad before serving, and you will be good to go.
Serving plate from Villeroy & Boch's New Wave collection
Caramelized onion and blue cheese mini tarts
(Recipe for 16 - 20 mini tarts)
1 tbsp of olive oil
1 brown onion, thickly sliced
1 sheet store-brought, ready-rolled puff pastry
1 ¾ Oz (50g) of soft blue cheese, room temperature
1 ¾ Oz (50g) baby rocket (Arugula) leaves
2 tbsp of balsamic vinegar
Preheat the oven at 425˚F (220˚C) and line a cookie sheet with wax paper.
Heat a non-stick frying pan over medium heat. Add the oil and onion and cook for 3-5 minutes each side or until golden. Use the back of a 2 ½” (6cm) round cookie cutter to cut 16 – 20 rounds from the pastry and place on the baking sheet.
Spread each round with cheese and top with a slice of onion. Bake for 10 – 15 minutes or until puffed and golden. Place the rocket and vinegar in a bowl and toss to coat. Arrange on top of tarts just before serving. Serve warm or at room temperature.
Original recipe from Donna Hay – Entertaining, Issue 46