Italian crumbled sausage, caramelized onions, fontina, & rosemary puff pastry tart
A warm and welcoming flaky tart appetizer
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.