Caramelized Onion Tarts with Goat Cheese and Prosciutto
Impress your friends and family at your next gathering with these elegant, yet simple puff pastry tarts. Filled with caramelized onions sauteed in sweet jam, goat cheese and salty prosciutto, these tarts get garnished with fresh thyme and a drizzle of sweet honey.
1sheetfrozen puff pastrythawed
1/2teaspoonfresh thymeplus additional for garnish
1/4cupfig jamblack garlic, caramelized onion or cranberry jam are great alternatives
1 tablespoonbalsamic vinegar
Preheat oven to 425 degrees. Grease a mini muffin pan with butter or cooking spray.In a pan over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. When melted, add thinly sliced onions and cook for 5 minutes. Add rosemary and thyme and cook over medium heat for at least 20-25 minutes until onions are deep golden brown and caramelized. When the onions are nearly ready, add the jam and balsamic vinegar to the onions and stir to combine. Continue to cook for 2-3 minutes, scraping the bottom of the pan to deglaze it. Remove the skillet from the heat and let the onions cool slightly.*Note* You may continue to caramelize the onions for up to 60 minutes total to get a deeper flavor, if desired. Meanwhile, cut each thawed puff pastry sheets into 16 equal squares. Lightly brush each square with beaten egg and then transfer to the prepared mini muffin tin. Gently press each pastry square into each muffin well—ensuring the pastry is touching the tin completely.Next, fill each pastry shell with 1-2 teaspoons of caramelized onions and 1-2 teaspoons of goat cheese crumbles. You want the shells to be rather full. Finally, top each tart with a loose ball of torn prosciutto.Transfer the muffin tin to the oven and bake 12-15 minutes or until puffed and golden brown on the edges. Remove and let cool slightly before removing. You can use a small spoon to help you lift the tarts out of the muffin tin.Before serving, garnish each tart with a drizzle of honey and fresh thyme leaves. Serve warm or at room temperature.
Rather than baking the tarts with the prosciutto on top of the tarts, you may wait and top the tarts with it after baking as well. It truly depends if you prefer your prosciutto crispy or not. I find that I like the prosciutto crispy in the fall and winter, but uncooked prosciutto in spring and summer months.