Open tomato & caramelised onion pies
Open tomato and caramelised onion pies combine sweet, rich flavours with crispy pastry. They are easy to prepare and perfect for lunch, dinner, or as appetizers.
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.
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.
Open tomato & caramelised onion pies FAQ:
Bake the open tomato & caramelised onion pies at 200°C (390°F) for 15-20 minutes, or until the pastry is golden and crispy, and the egg mixture is set.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
You can substitute heavy whipping cream with half-and-half or a non-dairy alternative like coconut cream, though the flavor and texture may vary slightly.
The egg mixture is fully set when it looks firm and no longer jiggles when gently shaken. It should be fully cooked through.
Yes, you can substitute the grated parmesan with other cheeses like feta or mozzarella for a different flavor profile.
Cooking 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.
Nutrition Facts
8 ServingsCalories 610kcal
Protein 10g
Carbohydrates 45g
Fiber 2.06g
Sugar 3.53g
Fat 44g
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