Mini Onion Tarts with Zucchini and Balsamic

Mini onion tarts with zucchini honey and balsamic in puff pastry.

Mini Onion Tarts with Zucchini and Balsamic

These Mini Onion Tarts with Zucchini and Balsamic are an easy appetizer made with puff pastry, onions, zucchini, and balsamic. Perfect for any gathering!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings mini tarts

Calories 125kcal

Author Samantha Pickthall

Ingredients

2 puff pastry sheets, thawed
1 Tbsp butter, or vegetable oil
2 large red onions, peeled and diced
1 tsp garlic powder
1 tsp dried Italian seasoning
2 sprigs fresh thyme
¼ tsp ground paprika
Salt and pepper, to taste
2 Tbsp balsamic vinegar
2 tsp honey
1 medium-sized zucchini, grated/shredded

Instructions

Preheat Oven and Prepare Muffin Pan: Preheat oven to 400°F (200ºC). Grease a 24-hole mini muffin pan with cooking oil spray or butter.
Prepare Pastry Shells: Using a medium-sized round cookie cutter or one that is slightly bigger than your mini muffin holes, cut out a round of thawed puff pastry. Gently place each round into the muffin hole, pushing down to mold the pastry into the hole. Squeeze the sides of the pastry to make it fit better. Repeat this process with the remaining pastry sheets and set aside.
Sauté Onions: In a medium-sized saucepan over high heat, melt the butter or heat the oil if using. Add diced onions and sauté until translucent on medium-high heat, stirring occasionally.
Add Seasonings: Reduce the heat to low and to the onions, add garlic powder, Italian seasoning, thyme leaves (stalks removed), paprika and season with salt and pepper. Mix well to combine and sauté on medium heat for a further 1 minute until fragrant.
Add Balsamic Vinegar: Pour in balsamic vinegar and mix well.
Stir in Honey and Cook: Stir through the honey and cook for a further 3-5 minutes on medium heat, or until onions are tender and browned. Turn off heat.
Add Grated Zucchini: Stir through the grated zucchini, mixing well to combine.
Assemble Tartlets: Spoon the onion mixture into the pastry shells, about 2 teaspoons per tartlet, filling them to the top.
Bake: Bake for 8-10 minutes, or until the pastry is golden and crisp.
Cool and Serve: Let the tarts cool in the pan for 2 minutes. Remove and serve immediately, or transfer to a wire cooling rack for later. Enjoy!

Notes

Store: In an airtight container, refrigerated, for 3-4 days.

Freeze: Allow the tartlets to cool completely, then store them in a freezer-safe container for up to 3 months.

Thaw: When ready to enjoy, thaw the tartlets in the fridge for several hours or overnight.

Reheat: Reheat in the oven or air fryer at 180°C (350°F) for 10-15 minutes, or bake for 5-7 minutes if thawed. Avoid microwaving as it may make the pastry soggy.

Nutrition