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I’m always on the lookout for an appetizer that is easy to make but looks sophisticated enough to serve to any dinner guests. When I use puff pastry It feels like cheating because it is very simple to work with but look so complicated. I tell my friends that I know it looks like I’m showing off but it’s actually so simple. Puff pastry is the secret ingredient that elevates desserts and meals in no time. In this dish, I simply defrost it until it is able to be unrolled, and stack it to make a puffy tart with high, flaky edges. I’ll show you how it’s done.

Flaky puff pastry is the base for crispy Italian sausage, creamy fontina cheese, sweet caramelized onion, and a sprinkle of fresh rosemary.

Ingredients:

Puff Pastry dough

You can find this in the frozen section of your grocery store. Keep frozen until ready to use. Let defrost for 30-40 minutes on the counter before rolling out for the tart. You will use both sheets in the package for this recipe. I like Pepperidge Farms puff pastry dough. It’s easy to roll out and gets perfectly light brown as it cooks. Be sure to buy the sheets not the shells!

Italian sausage

I use either the sausage in it’s casing or without casing. If you find the kind with the casings, just squeeze out the sausage from the casing before browning in the pan. That sounds gross!

Fontina Cheese

I love the soft texture of fontina cheese. It melts wonderfully in recipes. You can find it in the specialty cheese section in the grocery store. Grate the cheese with a standing cheese grater. You will typically find it in an 8 oz. block. If you can’t find fontina, you can use gruyere which feels harder to touch but it also melts well in recipes. It has a nuttier taste than fontina. It will likely be more expensive.

Caramelized Onions

For you out there who are averse to onions (my husband) feel free to omit this ingredient. But I could eat caramelized onions all day. They take some time to make, but they add a subtle sweetness to dishes and soft texture. You can also make a bunch of caramelized onions ahead of time and use the extra for burgers or to put in omelets. If you love onions, use two or three onions. They cook down significantly as they cook. Here’s how to make them.

How to caramelize onions:

Using a large white or yellow onion, halve the onion through the root and peel. Lay the onion flat on the cutting board and slice perpendicular. They will look like half moons. Here’s an easy video.

Heat a skillet with 1 Tbsp. olive oil and 1 Tbsp. butter until melted. Add the onions and season with salt. Cook over medium until onions begin to brown about 5-10 minutes. Stir occasionally. Turn heat to low and continue cooking and stirring about 20 more minutes.

Rosemary

Rosemary is a fresh herb with a piney bold flavor. A little fresh rosemary goes a long way. If you do not like the smell of rosemary, you could swap to use fresh thyme.

FAQ

Where do I find puff pastry?

Puff pastry is found in the freezer section. I typically chose Pepperidge Farm puff pastry, and it comes with two sheets. You will use both sheets in this recipe.

What if I cannot find fontina cheese?

There are many melting cheeses that could work in this recipe. Try gruyere, gouda, or mozzarella.

Italian crumbled sausage, caramelized onions, fontina, & rosemary puff pastry tart

by Katie Heath
A warm and welcoming flaky tart appetizer
Servings: 6 people as an appetizer
Prep Time: 40 minutes
Cook Time: 30 minutes
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Ingredients 

  • 1 lb. Italian sausage, cooked
  • 1 pkg. Pepperidge Farm Puff Pastry dough, defrosted but still cold
  • 1 8 oz. block fontina cheese, shredded
  • 1 Tbsp. Fresh rosemary, torn into small sprig or finely chopped
  • 1-2 onions caramelized (see recipe above for how to make this)

Instructions

  • Line a baking sheet with parchment paper and preheat oven to 400 degrees.
  • Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Unfold the pastry sheet on a lightly floured surface. 
  • Score the pastry with a knife so there is a one-inch border. Prick the inside with a fork several times. Bake for 12-15 minutes until light brown and set.
  • Take out of the oven and fill the inside of the tart with the cooked sausage, shredded cheese, and caramelized onions. Place back into the oven for 12-15 minutes until the cheese is melted and the puff pastry is cooked and light brown.
  • Sprinkle tart with fresh rosemary. Cut into 6 equal pieces and serve.

Notes

Katie’s Tips:
*Caramelize the onions early on in the day so you are not waiting for them to caramelize while assembling the tart.
*Kids love puff pastry dough! Have them roll the dough out. Or buy an extra package and let them create their own concoction. 
*If the dough is too sticky, put it in the freezer for 10 minutes to firm up. Dough needs to be cold for it to cook properly.
*This is great right from the oven, but it can sit out at room temperature and taste good which makes it a winning appetizer.
*If you need to serve more than 6, you could get by with making them smaller to serve 8. 
 
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!