Caramelized Onion and Jarlsberg Cheese Puff Pastry Squares

Well, it is not a Pissaladière, not exactly a Quiche,I would say it's more of a savory tart.
And very good for a lighter meal (not lighter incalories though!)  It's one of those dishes you can makewhen the cupboards are practically bare.
If you make it, please note that your proportions of ingredients will vary, depending upon the dimensions of your pan. I was going for a rather thin layer of filling, so I chosethe shallow tart pan. Here's a brief description ofhow I put it together:
I placed a sheet of puff pastry in the square tart pan,docked it on the bottom only, and baked blind, untila little over half way done. Then I removed it from theoven and allowed it to cool slightly on a cooling rack.
Meanwhile, I sliced an onion thinly, and caramelizedthem in a skillet in a little butter and olive oil, cookingslowly so the sugars in the onions turned a beautifulgolden brown and the onions were very tender.
Next I "painted" the partially baked crust with a thin layer ofDijon mustard and distributed the onions evenly over the mustard coated crust, then sprinkled a few fresh thyme leaves, and a couple of grinds of freshly ground black pepper over.  I added a generous amount of grated Jarlsberg cheese (from Norway),or a Swiss-type cheese over the onions and thyme.
To make the custard, I whisked a couple of eggs with a little half & half (you can use cream or whole milk) and carefully poured it over the cheese until it almostreached the top edge of the partially baked pastry crust.The filling will puff up while it bakes, so it's better to under-fill than over-fill.


I baked it off in a 350ºF preheated oven (center rack)until the cheese was melted and beginning to brown,and the custard filling was just set.
Allow to cool slightly, then cut with a sharp knife,serve up and enjoy while still warm.


Served with a salad of greens and a good vinaigrette, itmakes a fine, simple little meal and is budget friendly, too.You can also cut into smaller portions to serve asappetizers.

~*~*~*~*~

Thanks for coming by today friends, pleaseleave me a comment if you have a mind to ~I really enjoy reading what you have to share.



I'm linking to Foodie Friday. (click)
Happy Thursday, everybody! 
xo~mari

Share this post