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!
Cook time 40 min
Prep time 10 min
Ingredients:
1 tbsp olive oil1 onion
1 tsp vinegar
1 tsp sugar
3 sheets puff pastry
2 eggs
1/2 cup heavy whipping cream
1 cup cherry tomatoes
2 tbsp grated parmesan cheese
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.
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 per serving
8 ServingsCalories 610kcal
Protein 10g
Carbohydrates 45g
Fiber 2.06g
Sugar 3.53g
Fat 44g
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