Cheesy Onion and Tomato Puffs
Puff pastry puffs filled with caramelized onions, tomatoes, and Camembert cheese
Ingredients
frozen puff pastry (from 17.3-oz package, thawed)
1 sheet
butter or margarine
2 tablespoons
sweet onion (cut lengthwise into fourths and thinly sliced (2 1/2 cups))
1
packed brown sugar
2 teaspoons
sun-dried tomatoes in oil and herbs (drained and finely chopped)
1/4 cup
Camembert cheese (cut into 3/4x3/4x1/4-inch pieces)
1 round (4 oz)
Instructions
1
Step 1
Preheat oven to 400°F. Spray 2 baking sheets with cooking spray. Roll out puff pastry on a lightly floured surface. Roll into a 12-inch square, trim edges to make them even. Cut into 6 rows by 6 rows to make 36 (2-inch) squares. Place on baking sheets.
2
Step 2
Bake for 12 to 15 minutes, rearranging the baking sheets after 6 minutes, until puffed and golden brown. Transfer from baking sheets to a wire rack. Cool to lukewarm.
3
Step 3
Meanwhile, melt butter in an 8-inch skillet over medium heat. Sauté onion in butter for 15 to 20 minutes, stirring occasionally, until soft. Stir in brown sugar. Cook and stir until the onion is coated with sugar. Stir in tomatoes. Remove from heat; keep warm.
4
Step 4
Place cooled puff pastry squares back on the same baking sheets. Press a cheese piece into the center of each puff pastry square. Top with about 1 tsp of the onion mixture. Bake for about 1 minute until the cheese melts.
