The perfect summertime appetizer. Puff pastry dough topped with caramelized onions, cheese, fresh thyme, basil, and balsamic cherry tomatoes.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 220 ºC and prepare a baking sheet with parchment paper.
Peel the onion and garlic and cut into fine slices. Wash the thyme and basil, shake dry, pluck the leaves from the stems and chop finely.
In a skillet heat up olive oil. When the oil shimmers, add sliced onions, honey and cook for 5 minutes, until softened. Season well with salt and pepper and cook for another 5-10 minutes or until the onions are caramelized. Add the garlic and thyme and stir well.
Wash the cherry tomatoes and pat dry. In the bowl, mix the cherry tomatoes with olive oil, balsamic vinegar, basil and a pinch each of salt and pepper.
Spread the pastry sheet flat on a clean, floured surface. Gently roll the sheet out to stretch slightly. Cut the sheet into 4 squares and place onto the prepared baking sheet. Evenly top each square with onions, leaving a half border. Sprinkle with shredded cheese and then spread the tomatoes over the cheese.
Fold the edges of the pastry inward to enclose the tomatoes. Whisk the egg and brush the edges of the pastry with it. Sprinkle with sesame.
Transfer to the oven and bake for 20-25 minutes or until the pastry is golden and the tomatoes burst. Top with fresh thyme.
Preparing In The Kitchen
Preheat the oven to 220 ºC and prepare a baking sheet with parchment paper.
Peel the onion and garlic and cut into fine slices. Wash the thyme and basil, shake dry, pluck the leaves from the stems and chop finely.
In a skillet heat up olive oil. When the oil shimmers, add sliced onions, honey and cook for 5 minutes, until softened. Season well with salt and pepper and cook for another 5-10 minutes or until the onions are caramelized. Add the garlic and thyme and stir well.
Wash the cherry tomatoes and pat dry. In the bowl, mix the cherry tomatoes with olive oil, balsamic vinegar, basil and a pinch each of salt and pepper.
Spread the pastry sheet flat on a clean, floured surface. Gently roll the sheet out to stretch slightly. Cut the sheet into 4 squares and place onto the prepared baking sheet. Evenly top each square with onions, leaving a half border. Sprinkle with shredded cheese and then spread the tomatoes over the cheese.
Fold the edges of the pastry inward to enclose the tomatoes. Whisk the egg and brush the edges of the pastry with it. Sprinkle with sesame.
Transfer to the oven and bake for 20-25 minutes or until the pastry is golden and the tomatoes burst. Top with fresh thyme.
