Caramelized-Onion, Tahini, and Gruyère Tarts

Make this fresh and delicious Caramelized-onion, tahini, and gruyère tarts from scratch now. After that, freeze it to savor later.

Have This!

• Three c. grated Gruyère cheese
• Eight oz. cream cheese
• A tbsp. Dijon mustard
• A tbsp. Chopped fresh oregano
• Half tsp. fresh ground pepper
• Two tbsp. unsalted butter
• Two large sweet yellow onions
• A tsp. tahini
• Two tbsp. fresh thyme
• A recipe Country Living’s Quick Puff Pastry
• Half c. Kalamata olives

Do This!

• Make the tarts: Heat oven to 400 degrees F. Mix Gruyère, cream cheese, mustard, oregano, tahini, and pepper in a small bowl and set aside.
• Melt butter in a large skillet, add onions and cook, stirring occasionally, over medium-low heat until dark brown and caramelized one hour.
• Stir in the thyme and set aside. With a sharp knife, cut the puff pastry dough into 8 equal-sized pieces. Roll each piece out to 8- by 6-inch rectangle.
• Spread about 1/4 cup of the cheese mixture on the dough, leaving a 1/2-inch border all the way around. Top with 1/4 cup of the caramelized onions and a tablespoon of the olives.
• If freezing, bake tarts on parchment-lined baking pans for ten minutes, reduce oven temperature to 375°F, and bake until puffed and golden, about 12 more minutes.
• Freeze the tarts: Place uncooked tarts on parchment-lined baking pans, cover with plastic wrap, and freeze until solid or two hours.
• Wrap each frozen tart securely in freezer paper or aluminum foil and stack them in an airtight container.
• Store froze for up to 2 months.
• To serve, bake frozen tarts at 400°F for 12 minutes, reduce oven temperature to 375°F, and bake until puffed and golden, about 15 more minutes.