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Sweet Onion-Tomato Tartlets

Makes: 18 servings
Serving size: 1 tartlet
Prep 30 mins Bake 400°F 15 mins to 20 mins Roast 400°F 25 mins to 30 mins Stand 5 mins
Sweet Onion-Tomato Tartlets
  • 3  cups  grape tomatoes
  • 1  sweet onion, quartered and thinly sliced (about 2 cups)
  • 2  tablespoons  olive oil
  • 1  tablespoon  snipped fresh rosemary
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground black pepper
  • 1  tablespoon  sherry vinegar
  • 1 17.3 ounce package (2 sheets)  frozen puff pastry sheets, thawed
  •  Manchego or Parmigiano-Reggiano cheese shavings

1. Preheat oven to 400 degrees F. Prick tomatoes with a fork or the tip of a sharp knife. In an ungreased 15x10x1-inch baking pan, combine tomatoes, onion, oil, rosemary, salt, and pepper. Roast for 25 to 30 minutes or until onion is tender. Remove from oven. Sprinkle with vinegar; cool.

2. Meanwhile, line a large baking sheet with parchment paper or foil. On a lightly floured surface, unfold puff pastry. Using a 3-inch round cookie cutter, cut pastry into rounds. Place rounds on the prepared baking sheet.

3. Spoon about 2 tablespoons of the roasted tomato mixture onto each pastry round. Bake for 15 to 20 minutes or until edges are puffed and golden brown. Let stand on baking sheet for 5 minutes before serving. Garnish with cheese. Makes about 18 tartlets.

Nutrition Facts (Sweet Onion-Tomato Tartlets)
  • Servings Per Recipe 18,
  • cal. (kcal) 154,
  • Fat, total (g) 11,
  • chol. (mg) 1,
  • sat. fat (g) 0,
  • carb. (g) 13,
  • Monounsaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 1,
  • sugar (g) 2,
  • pro. (g) 2,
  • sodium (mg) 196,
  • Percent Daily Values are based on a 2,000 calorie diet

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