These savoury puff pastry tarts are loaded with pesto, caramelized onions, roasted garlic, goat cheese, sundried tomatoes, and balsamic reduction. They’re simply delicious.
I hope you all had a lovely Easter weekend. Mine was productive and relaxing (and full of Grey’s Anatomy and food). I have a confession to make: I had been craving Kraft Dinner for almost a month, and on Friday we finally decided to just buy a box and enjoy it. I’m not talking about the regular Kraft Dinner, I’m talking Kraft Deluxe, with shell pasta and Velveeta cheese sauce. Oh man, our Kraft Deluxe and rotisserie chicken dinner was one of the best dinners we’ve had in a while. Don’t judge me, but sometimes you’ve just gotta eat a box of KD to remind you of your childhood. I loved it!!
On Saturday we had a more grown-up dinner. I’ve had a couple boxes of puff pastry dough in my freezer for months and I was itching to use one, so I made these puff pastry tarts – loaded with pesto, caramelized onions, roasted garlic, goat cheese, sun-dried tomatoes, and balsamic reduction. The combination of sweet and savoury caramelized onions and roasted garlic with tangy goat cheese was amazing – not to mention the robust flavours of the balsamic reduction drizzled on top. We enjoyed these with white wine, and (obviously) more Grey’s Anatomy. I hope you enjoy these too!
These savoury puff pastry tarts are loaded with pesto, caramelized onions, roasted garlic, goat cheese, sundried tomatoes, and balsamic reduction. They're simply delicious.
- 1 400g pack frozen puff pastry, thawed
- 1 tbsp butter
- 1/2 an onion, thinly sliced
- 1 tsp balsamic vinegar
- salt and pepper, to taste
- 1 head roasted garlic, cloves removed from bulb
- 1/3 cup sliced sundried tomatoes
- 1/2 cup pesto (I used both sundried tomato pesto and homemade parsley pesto)
- 4 oz goat cheese, crumbled
- balsamic reduction for drizzling on top*
- parsley, chopped (for garnish)
- Preheat oven to 400°F. Line baking tray with parchment paper.
- In a medium-sized saute pan, melt butter over medium heat. Add onions.
- Saute onions for 5 minutes, until slightly browned and soft.
- Add balsamic vinegar and salt and pepper, stir, then cook for another 10 minutes while stirring every now and then.
- While onions are cooking, roll out the puff pastry dough with a rolling pin.**
- Prick the dough with a fork all over, leaving a 1cm border along the edges. Place on baking tray
- Spread pesto over dough.
- By now your onions should be finished caramelizing, so you can spread these evenly over the dough.
- Top with the roasted garlic, sundried tomatoes, and goat cheese.
- Bake for 30-35 minutes.***
- Allow them to cool to the touch, then cut into squares or wedges. Drizzle with balsamic reduction, and top with parsley. Enjoy!
*If you don't have balsamic reduction on hand, you can reduce 1/2 cup of balsamic vinegar over medium heat in a sauce pan until it's syrupy.
**I rolled mine into two rectangles, but you can make one big rectangle if you'd like.
***If your oven is super powered, you could start checking these at 25 minutes, you want them golden brown and nice and puffed up.