Make this fresh and delicious dish from scratch now then freeze it to savor later.
3 cups grated Gruyère cheese (about 10 ounces)
8 ounces cream cheese, softened
1 tablespoon Dijon mustard
1 tablespoon fresh chopped oregano
3/4 teaspoon fresh-ground pepper
2 tablespoons unsalted butter
2 large sweet yellow onions, sliced 1/4 inch thick (about 2 cups)
2 tablespoons fresh thyme
Quick Puff Pastry
1/2 cup sliced kalamata olives
1. Make the tarts: Heat oven to 400 degrees F. Mix Gruyère, cream cheese, mustard, oregano, 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 - about 1 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 1 tablespoon of the olives. If freezing, skip to Step 2 or bake tarts on parchment-lined baking pans for 10 minutes, reduce oven temperature to 375 degrees F, and bake until puffed and golden - about 12 more minutes.
2. Freeze the tarts: Place uncooked tarts on parchment-lined baking pans, cover with plastic wrap, and freeze until solid -- about 2 hours. Wrap each frozen tart securely in freezer paper or aluminum foil and stack them in an airtight container. Store frozen for up to 2 months. To serve, bake frozen tarts at 400 degrees F for 12 minutes, reduce oven temperature to 375 degrees F, and bake until puffed and golden -- about 15 more minutes.
(based on 1 tart)
Total Fat: 32 g
Saturated Fat: g
Cholesterol: 88 mg
Sodium: 346 mg
Carbohydrates: 26 g
Fiber: 3 g
Protein: 11 g
Originally published in Country Living.
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