Sweet Onion & Tomato Tartlets

By shauna

Ingredients

• 3 C. Grape Tomatoes
• 1 Sweet Onion, quartered & thinly sliced ( about 2 C. )
• 2 Tbsp. Olive Oil
• 1 Tbsp. Snipped Fresh Rosemary
• 1/2 tsp. Salt
• 1/2 tsp. Freshly Ground Black Pepper
• 1 Tbsp. Sherry Vinegar
• 1 17.3 oz. Pkg. ( 2 sheets ) Frozen Puff Pastry Sheets, thawed
• Parmigiano-Reggiano Cheese Shavings

Details

Servings 18

Preparation

Step 1

Preheat oven to 400. Prick tomatoes with a fork or the tip of a sharp knife. In an ungreased 15x10x1-in. baking pan, combine tomatoes, onion, oil, rosemary, salt & pepper. Roast for 25-30 min. or till onio n is tender. Remove from oven. Sprinkle with vinegar; cool. Meanwhile, on a lightly floured surface, unfold pastry. Using a 3-in. round cookie cutter, cut pastry into rounds. Place rounds on baking sheet. Spoon 2 tbsp. of the tomato mixture onto each pastry round. Bake for 15-20 min. or till the edges are puffed & golden brown. Let stand on baking sheet for 5 min. before serving. Garnish with cheese. Serve.