Open tomato & caramelised onion pies
Delight in these open tomato & caramelised onion pies, featuring golden puff pastry crusts filled with sweet caramelised onions, juicy cherry tomatoes, creamy egg mixture, and a sprinkle of grated parmesan cheese. Perfect for brunch or a light lunch!
- 18 Apr 2025
- Cook time 40 min
- Prep time 10 min
- 8 Servings
- 9 Ingredients
Open tomato & caramelised onion pies are a delightful and easy-to-make dish that's perfect for a quick lunch, dinner, or even a fancy appetizer. Combining the sweetness of caramelised onions with juicy cherry tomatoes and the richness of heavy cream in crisp puff pastry, this recipe is both simple and elegant.
Ingredients:
Instructions:
Preheat your oven to 200°C (390°F).
- In a large sauté pan, heat 1 tbsp of olive oil over medium heat.
- Add the thinly sliced onion and cook, stirring frequently, until the onions begin to soften and turn translucent, about 5-7 minutes.
- Add 1 tsp vinegar and 1 tsp sugar to the pan. Continue to cook the onions, stirring occasionally, until they are deeply caramelised and golden brown, about 15-20 minutes more.
- Remove from heat and set aside.
- On a lightly floured surface, unfold the puff pastry sheets and cut each sheet into 4 equal squares, giving you 12 squares in total.
- Place the pastry squares on parchment-lined baking sheets, leaving space between each square.
- In a medium bowl, whisk together 2 eggs and 1/2 cup of heavy whipping cream until well combined. Season with a pinch of salt and pepper to taste.
- Using a spoon, spread a thin layer of the caramelised onions onto each puff pastry square, leaving a small border around the edges.
- Arrange the halved cherry tomatoes on top of the onions.
- Carefully pour a small amount of the egg and cream mixture over the tomatoes and onions within the border.
- Sprinkle each pastry square with a bit of grated parmesan cheese.
- Transfer the baking sheets to the preheated oven and bake for 15-20 minutes, or until the puff pastry is golden and crispy, and the egg mixture is set.
- Allow the pies to cool slightly on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- Make sure to fully caramelize the onions to bring out their natural sweetness. This can take about 15-20 minutes over medium-low heat.
- Use a fork to prick the center of the puff pastry before baking to prevent it from rising too much and to ensure a crispy base.
- For an extra burst of flavor, add fresh herbs like basil or thyme on top of the pies before serving.
- If you prefer a stronger cheese flavor, feel free to increase the amount of parmesan or substitute with sharp cheddar or gouda.
- Ensure the puff pastry is thawed but still cool to the touch for best results in handling and baking.
These open tomato & caramelised onion pies are sure to impress with their beautiful presentation and delicious flavor. Whether served as a meal or an appetizer, they offer a wonderful combination of textures and tastes that will satisfy any palate.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 610kcal | 31% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 2.06g | 5% |
| Sugar 3.53g | 4% |
| Fat | |
| Fat 44g | 53% |
| Saturated 9g | 31% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 55mg | 10% |
| Vitamin B1 0.33mg | 28% |
| Vitamin B2 0.34mg | 26% |
| Vitamin B3 3.73mg | 23% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 4.81mg | 5% |
| Vitamin E 0.91mg | 6% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.13mg | 14% |
| Iron, Fe 2.79mg | 25% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 180mg | 5% |
| Selenium, Se 27ug | 51% |
| Sodium, Na 290mg | 19% |
| Zinc, Zn 0.85mg | 8% |
| Water | |
| Water 66g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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