Caramelized Onion And Gruyere Tarts

1. 1

   Make the tarts; heat oven to 400 degrees. Mix gruyere, 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 an 8x6 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 T of the olives. Bake tarts on parchment lined baking pans for 10 minutes. Reduce oven temperature to 375 degrees and bake until puffed and golden about 12 more minutes.

2. 2

   To freeze tarts; Place uncooked tarts on parchement lined baking sheets, 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 for 12 minutes, reduce oven temperature to 375 degrees and bake until puffed and golden about 15 more minutes

* Per serving · 4 servings · Values may vary.