Doesn’t everything taste better when it’s smaller? Because you can have more of it, right? Exactly! The other thing I like to believe is that one can do no wrong when it comes to making something in puff pastry. Everything seems to taste better when it’s partnered with light, flaky, and buttery deliciousness!
For this recipe, you will need six 4-inch (technically 4.75-inch) tart / quiche pans with removable bottoms. These Wilton non-stick ones work great!
Puff pastry is pretty forgiving to work with and it’s easy to cut out the squares and press into the tart pans to bake them up!
To take that light, flaky, and buttery deliciousness to the next level, I add sweet and salty bacon and slowly caramelized red onions and garlic touched with a bit of white wine (This Riesling is, by far, my favorite!). Aromatic thyme helps to bring a bit of freshness. NOTE! To make these vegetarian, simply omit the bacon! Easy!
And who could forget the cheese? My recent discovery has been gruyère cheese – and I wonder why I have not had this before? It’s an absolutely wonderful cheese to use in this dish paired with extra-sharp cheddar for a tasty, kind of exotic (well, gruyère is still kinda exotic to me!) combo. It’s also great blended into creamy mashed potatoes!
This dish can be served as an appetizer (Cut them into halves or quarters; once they cool, the insides hold up well!), or as a little lunch with a salad of fresh mixed greens and a light vinaigrette. These are great served warm or at room temperature.