1 sheet puff pastry
2 tbsp vegetable oil
1 sweet onion, thinly sliced
1 1/2 cups gruyere cheese, shredded
1/4 cup Parmesan cheese, grated
2 tbsp fresh chives, chopped
Salt
Pepper
Thaw the pastry sheet at room temperature for approximately 40 minutes or easy to handle. Line a baking sheet with parchment paper.
Heat the oil in a skillet over medium heat, add onion and cook for approximately 15 minutes or until golden, stirring often. Season to taste with salt and pepper and let cool.
Unfold the pastry sheet onto a lightly floured surface. Roll into a 12 inch square and place on prepared baking sheet. Brush the edges with water and fold over 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork.
Spread the onion mixture over the pastry crust and top with Gruyere, Parmesan and chives.
Bake for 20 minutes in a 400 degree oven until golden and bubbly. Cool for 5 minutes on a wire rack and cut into 3 x 2 inch rectangles. Serve warm.
No comments:
Post a Comment