These Caramelized Onion Tarts can be made to serve two or turned into a tasty party appetizer!
Yup, more caramelized onions – I just love them so much I want to keep sharing all the fun and tasty things you can make with them! While they are such a perfect winter food, you can really use them all year long! And they even freeze well so go ahead and make a bigger batch while you are cooking up this recipe so you have them on hand for later!
At the urging of one of my friends, I’ve added a section to my blog called Basics, which gives you recipes for things like caramelized onions that have multiple uses and are easy to make in larger batches so you can have some leftover for other uses throughout the week. I also try to give you other similar recipes at the end of each post.
I actually first made these tarts, in the miniature version, for New Year’s Eve with the caramelized onions that were left over from my Caramelized Onion Dip and they were such a big hit that I decided to write-up a post about them.
You can make these tarts two different ways – don’t you love recipes that have options?! The first option is individual serving tarts, made in small quiche dishes. The recipe will make 4 tarts that size. Or if you want to transform them into a party appetizer you can make them in mini muffin pans, which will give you 24 little bite-sized tarts. Given all the flavor of the ingredients, I used Pillsbury pre-made pie crusts, which means if you already have the onions made you can have these lovely tarts ready in less than 20 minutes.
These Caramelized Onion Tarts can be made to serve two or turned into tasty, mini party appetizers!
- 1 large onion, vertically sliced
- 1 tablespoon unsalted butter
- 1 tablespoon cooking sherry, divided
- 1 1/2 ounces thinly sliced pancetta, chopped
- 1/2 tablespoon avocado or olive oil
- 1 box premade pie crust
- 1/2 cup crumbled blue cheese
- Preheat the oven to 350°F.
- Melt the butter in a medium pan over medium-low heat. Add the onions, stir and let them sit for about 20 minutes so they can begin to caramelize. Stir every 10 minutes or so, ensuring they don’t turn too dark. Once the fond, which is the dark bits that form on the bottom of the pan, starts to form, deglaze the pan by adding the sherry and scraping the pan with a silicone spatula. Scrape as much of the fond back into the onions as you can.
- While the onions are caramelizing, add the pancetta to a small skillet over medium heat. Cook for 5-6 minutes or until the pancetta is browned and crisp. Remove from the pan and drain on a plate lined with paper towels.
- Lightly coat 4 mini quiche (or tart) pans or 24 mini muffin cups with oil. unroll one of the pie crusts on a rolling mat or clean counter. Roll out slightly with a rolling pin.
- If using quiche pans, cut the crust in half and press into half into each quiche pan. Cut the edges s so they are even with the rim of the pan. Repeat with second pie crust. You will have leftover pie crust.
- If using mini muffin pans, cut 24 2 2/1 inch circles (a biscuit cutter or small glass works well for this). You will need to scrape the pieces and re-roll one time. Again, you will have some leftover crust. Press the circles into the muffin cups.
- When the onions are done cooking, divide them evenly between whichever type of pans you are using. Then sprinkle each tart with a little pancetta and some blue cheese. Bake for 16 – 20 minutes or until crust starts to turn golden brown.
- Remove from oven and let cool slightly. If making mini tarts, remove them from the pan after a few minutes. Serve warm.