Description
Twelve small puff-pastry squares topped with slowly browned onions, grated Gruyere and thyme, baked crisp.
Ingredients
Scale
- 1 sheet Puff pastry sheet, thawed according to package
- 2 onions Large yellow onions, thinly sliced
- 1 tablespoon Olive oil
- 1 tablespoon Unsalted butter
- 3/4 cup Gruyere, finely grated
- 1 teaspoon Fresh thyme leaves
- 1/4 teaspoon Fine salt
- 1/8 teaspoon Black pepper
Instructions
- Thaw one pastry sheet according to its package while preparing ingredients. Slice 2 yellow onions thinly. In a wide skillet warm 1 tbsp olive oil and 1 tbsp butter over medium-low heat. Add onions and ¼ tsp fine salt; cook about 30 minutes, stirring and adjusting heat to brown slowly without burning. Cool slightly.
- Heat oven to 400°F. Unfold and gently roll pastry enough to even creases; cut into twelve equal rectangles or squares. Space on a parchment-lined sheet. Score a narrow border without cutting through the pastry and prick each center lightly.
- Divide ¾ cup finely grated Gruyere among centers, then add the cooked onions without piling too high. Sprinkle 1 tsp fresh thyme leaves and ⅛ tsp black pepper across the batch. Keep the borders bare.
- Bake approximately 20 minutes at 400°F until pastry borders are puffed and deep golden and bottoms are cooked through. Cool 10 minutes before serving. Test whether this load fits a single sheet and whether moisture leaves the centers crisp.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested serial estimate: 25 minutes slicing/rolling/assembly, 30 minutes onions and 20 minutes pastry in oven, then 10 minutes cooling. Passive thaw of frozen pastry must follow package and may add time.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: One of twelve pastry squares; actual dimensions and finished weight pending