Tomato, Caramelized Onion And Goat Cheese Pizzetta... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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I made these little rustic pizzettas for a baby shower this afternoon. I love this combo of goat cheese, tomato and caramelized onions, with all the herbs and the buttery pastry. They are mouth watering and perfect for any party. Read more . Enjoy! Ingredients:
1 package of puff pastry (included 2 sheets), defrosted ahead of time in the refrigerator (i made my own) |
caramelized onions |
2 large red onions, thinly sliced |
1 large garlic clove, crushed |
3-4 tbsp balsamic vinegar |
a few sprigs fresh thyme |
salt, pepper and granulated sugar, to taste |
4 oz peppered goat cheese |
1 tbsp herbes de provence |
6 campari or roma tomatoes, very thinly sliced rounds |
fresh small basil leaves |
1/4 cup freshly shaved parmesan, using a peeler |
fresh ground pink salt and black pepper |
Directions:
1. Heat a couple of tablespoons of good olive oil over low heat and sauté the onions and garlic until cooked down and all the moisture has been cooked off, approximately 15 minutes. Stir frequently to prevent burning. Add the balsamic, sugar, thyme, salt and pepper and cook an additional 10-15 minutes, until nicely caramelized. Remove from the heat and remove thyme stems. Use immediately or store in the fridge until you’re ready to assemble.
2. While the onion mixture is cooking. Stir together the goat cheese and herbes de provence in a small bowl until just combined. Cover and refrigerate until ready to use.
3. Preheat the oven to 425°F
4. Line a large baking sheet with parchment. Unfold the first sheet of puff pastry on a lightly floured surface. Roll out the 8 inch square puff pastry until approximately 11 inches. Using a glass or small round cookie cutter, cut out as many circles as you can and discard the scraps. Repeat with the second puff pastry.
5. Using a smaller biscuit cutter, score a border around each pastry circle and prick the center of the circle with a fork See Photo. Make sure you do this step and prick hard enough because otherwise your pizzettas will completely puff up and kick off all the ingredients. Use immediately or layer in a dish with parchment, cover and refrigerate until ready to use.
6. 6. When you are ready to bake, place caramelized onion on each circle, being sure to stay inside the scored border. Top with a few crumbles of goat cheese, followed by slice/slices of tomato. Season with salt and pepper. Bake for 10 minutes or until golden brown. Top with a few pieces of the shaved parm and basil leaves. Serve room or room temp.
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