Tomato and Caramelized Onion Tart


  1. 1 package puff pastry, defrosted

  2. 2 large yellow onions cut thinly

  3. Fresh herbs – basil, thyme, rosemary

  4. 1/2 cup grated Parmesan

  5. 1/2 cup goat cheese, I prefer herbed goat cheese for more flavor

  6. 1 large tomato or 2 smaller roma tomatoes

  7. Olive Oil

  8. Salt and Pepper


  1. Preheat oven to 425 degrees F.

  2. Unfold a sheet of puff pastry onto a lightly floured surface and roll lightly to an 11 x 11 square. Using a 6-inch wide object, cut 2 circles from the sheet of puff pastry. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
  3. Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and skillet. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

  4. Using a sharp knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of Parmesan on each round, staying inside the scored border.

  5. Place 1/4 of the onion mixture of each circle, again staying within the score edge. Crumble a good amount of goat cheese on top of the onions. Place slices of tomato around the tart. Sprinkle more Parmesan cheese over the top and drizzle with olive oil. Sprinkle thin strips of basil around the tart. Grind fresh pepper over top and sprinkle liberally with salt.

  6. Bake 20 to 25 minutes, until the pastry is golden brown.

Buffalo Chicken Crescent Rolls


4 oz cream cheese (half of 8-oz package), softened
1/4 cup hot sauce or red pepper sauce
2 1/2 cups chopped cooked chicken (1/2-inch pieces)
1 cup shredded Monterey Jack cheese (4 oz)
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
1/3 cup crumbled blue cheese

1. Heat oven to 375°F. In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese just until combined.
2. Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. (Dough will overlap; half of each rectangle will hang over edges of cookie sheet. Dough ring should look like a sun.)
3. Spoon cream cheese mixture on the half of each rectangle closest to center of ring. Top with blue cheese crumbles.
4. Bring each dough rectangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
5. Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Helpful Hints:
- Add a bit of fresh to your appetizer; serve with celery and carrot sticks and a side of blue cheese dressing.
- You can use leftover cut-up cooked chicken, or pick up a deli rotisserie chicken at the supermarket. Remove chicken from bones, and cut into bite-size pieces.


One of my favorite finger foods is spicy hot wings, but sometimes you have to mix it up a bit. This recipe from was a tasty twist on a fan favorite.

Working with the “sun” shape can be a bit tricky but the good news is you can separate the dough and start again. Good luck and I hope you have as much fun with this one as I did!