Carmelized Onion Tarts

This is our interpretation of the classic French pissaladière. Ours is both easier to make and easier to pronounce.

For the tart crusts

1 package frozen puff pastry (2 sheets), thawed according to package directions
1 egg, beaten to make egg wash
olive oil, for oiling the baking sheet

For the topping

2 tablespoons olive oil
4 medium yellow onions, thinly sliced
1/2 teaspoon kosher salt
1 cup crumbled feta cheese

Prepare the tart crusts

Unfold the pastry sheets and cut each one along the fold lines, creating three tarts from each sheet, each about 3 inches wide. (Work with one sheet at a time, keeping the second sheet chilled, covered with plastic wrap). Fold up about 1/2 inch of the edge of each tart to create a “crust.” Brush the entire tart with egg wash and prick the dough all over with the tines of a fork. Cover and refrigerate the uncooked tarts for 20 minutes, until firm.

Preheat oven to 400°F. Bake the tarts on a lightly oiled baking sheet for 12 to 15 minutes or until golden brown and flaky throughout (be sure the tart crust isn’t still doughy in the middle). Repeat with remaining pastry sheet.

Prepare the topping

Heat the olive oil in a large saucepan over medium heat. Add the onions and salt. Cook, stirring occasionally, until the onions are golden in color and soft, 30 to 40 minutes.

Spread equal amounts of the caramelized onions and feta cheese over each baked tart, pricking the centers of the tart crusts with a fork if necessary to “depuff” them. Place assembled tarts back in the oven for 10 to 12 minutes to warm the toppings through. Slice each tart crosswise into pieces about 1 inch wide.

Makes about 96 pieces.

LOW EFFORT Instead of the caramelized onions, substitute other traditional pissaladière ingredients that don't require cooking: 1 cup chopped black olives and 1 cup diced tomatoes. That cuts out 40 minutes of cooking time.

MO’ EFFORT Make an assortment of tarts with various toppings. In addition to the caramelized onion-feta cheese combo, and the black olive-tomato variation, we love the following combinations of ingredients (you’ll need about 1/2 cup of cheese and 1 cup of vegetables for each tart): Gruyère with diced artichoke hearts, Brie with sun-dried tomatoes, goat cheese with roasted red peppers.

Make-Ahead Factor

The tarts without toppings can be made up to 2 days ahead and kept tightly covered at room temperature. The onions can be cooked 3 to 4 days ahead and kept covered and refrigerated. Assemble the tarts no more than 3 hours before the party and warm them on a baking sheet in a 400°F oven for 8 to 10 minutes.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.