They say once you have reached a certain place in life, you gain a better understanding of your true needs. For me, I don’t necessarily feel time has refined mine. My needs have always been to be surrounded by a healthy, loving and trusted tribe. Yes. That is my thing. No judging allowed. Period. Ever. With friends that believe in me no matter what. So much so, that if I called from jail, they would show up, no questions asked, have new J Crew clothes waiting in the get away car with a Keane non-fat latte steaming in the cup holder. Bail paid in full. No care about what I did or did not do. Here is a peak at this ultra special group.
Yep, last week, these special friends were coming over for an inpromptu soirée and so I wanted to spoil them. I set to work on the first course. Below is the appetizer of choice. The rest of the dinner was from Totally Haute, for further culinary pampering. More about that later.
Inspiration for the appy came earlier in the week when Joy had teased me with her caramelized Onion Sandwich and Puff Pastry Tart. Since I had no time for both, why don’t we pull the two together, was the thought. Easy enough, right?
The outcome was very similar to those Trader Joes Puffy Pastry appetizers with Feta and Caramelized Onions. Have you seen them? This recipe is super easy and anyone can pull it off, looking like a superstar.
Let me show you how:
Simple stuff; eggs, sour cream, feta, butter, thyme, pastry dough and caramelized onions.
Before we head over to the puffy pastry party. Let’s prep those caramelized onions. Slice them thin, add them to a pan with oil and butter over medium heat. Give them 30 minutes to do their thing. They do not liked to be rushed. At the end throw in some brown sugar to ensure a nice flavor. Once complete set them in bowl to the side.
On to the savory side of this appy. Mix your eggs, feta, sour cream and melted butter.
Cut that puff pastry into easy squares.
Set them down into a greased mini muffin pan.
Then add a dollop of the savory cheese mixture followed by a toping of sweet caramelized onions. Off to the oven they go. Once golden brown, remove to a counter and garnish with some fresh thyme. They will deflate a touch, but still taste delectable.
- 1 package Pepperidge Farm Pastry Sheets
- Caramelized onions -
- 2 onions thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons brown sugar
- dash of kosher salt
- Filling -
- 6 ounces crumbled feta cheese
- ½ stick unsalted butter, melted
- ½ cup sour cream
- 2 large eggs
- Garnish -
- 2 teaspoon fresh thyme leaves
- Thinly slice onions, place in a large skillet coated with olive oil and unsalted butter. Cook onions with salt and brown sugar, over medium heat. Stirring occasionally, 30 minutes, or until softened.
- While onions are softening, whisk together feta cheese, butter, and sour cream until smooth and whisk in eggs until combined well. Season mixture with salt.
- Preheat oven to 400°F.
- Cut puff pastry into squares and place in greased mini cup cake molds.
- Scoop the custard into the mold and top with caramelized onions. Bake tarts in middle of oven 20 minutes, or until puffed and golden. Cool tarts in pans on racks (filling will deflate). Sprinkle thyme over custard.
- Serve tarts warm or at room temperature.
Choose your tribe wisely,