Onion Custard Tartlets

I think that everyone loves puff pastry.  In fact, I have a theory that butter and salt are the magical ingredients that make all food taste wonderful.  Puff pastry is really just many thin layers of dough with loads of butter in between the layers.  Ever tried working with puff pastry on a hot day?  It will completely melt into mushy, buttery mess.

That said, I don't recommend eating it all the time, but if you're looking for a crowd-pleasing appetizer, puff pastry is always a good way to go.  People won't be able to resist second helpings and they will say, "Wow, this is really good - what do you do to make it taste like this?"  And you will think to yourself, "Butter and Salt."  But if you'd rather not admit to your guests that in fact the great flavor comes from the loads of butter you're serving them, you could just say instead, "It's probably from the beautiful scallions I used. I found them fresh at the farmer's market today."  That could be true, too.  Your call.


Puff pastry is very forgiving and easy to work with.  You could easily make a variety tray of puff pastry appetizers for a party.  By playing with different shapes and fillings, you can create a playful looking display that will be lots of fun for guests.  Some favorite ideas for shapes and fillings include mushroom pouches, cheese straws, mini veggie pizza rounds, and salmon triangles.  All of these can be made ahead, frozen or refrigerated, and reheated quickly.

Onion Custard Tartlets
Adapted from Danny Boom at foodnetwork.com

INGREDIENTS

• 1 box of 2 frozen puff pastry sheets, defrosted*
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup finely sliced red onion
• 1/4 cup finely sliced onion
• 2 scallions, finely sliced
• 1 tablespoon finely chopped chives
• 1 egg
• 1/3 cup heavy cream
• 1 teaspoon salt

 *Tip: Leave the puff pastry overnight in the refrigerator if you can.  If not, it is important to wait until the pastry unfolds easily.  You do not want to force it open because it will break the dough and it will not be ready to work with anyway.

DIRECTIONS:

Preheat oven to 375 degrees. 

Take a 2 1/2-inch round cookie cutter and cut as many rounds as you can from the puff pastry sheets.  If you don't have a cookie cutter, your 1/3 cup dry measure cup will probably work.  Take a 12 hole mini muffin pan and place rounds of dough into each hole, pressing gently to form a cup and giving room for the filling. Cover with plastic wrap and keep the prepared pan in the refrigerator or freezer (depends how long until you need it).

In a skillet add butter and oil. Throw in the onions and cook, covered until very soft and caramelized, stirring frequently for about 15 to 20 minutes. Once cooked add the scallions and chives. Set aside to cool slightly.

In a bowl whisk together the egg, cream, and salt. Add the cooked onions to the custard, stirring thoroughly. Pour into the prepared pastry cups with a spoon. Bake for 20 to 25 minutes.