How to Make Mini Vegetable Tarts

Prepare the puff pastry dough. If the dough was frozen, have it defrost overnight. Roll out the puff pastry dough in a 12 x 8 inch rectangle using a rolling pin. Place it on a baking sheet covered with parchment paper. Leave the dough to chill in the fridge while you prepare the filling.

Fry the onions. Drizzle the olive oil all over a large saucepan and place the stovetop on to medium heat. Add the onions and stir continually with a wooden spoon for about five minutes until the onions begin to get dark spots.

Lower the heat and continue cooking until the onions are completely brown and soft. This will take about 35-45 minutes.

Shut the stove off and let the onions cool. Sprinkle on the desired amount of salt and pepper to season the onions.

In a separate bowl, whisk the cream, egg, and parmesan cheese. Stir in the onion mixture. Set aside.

Preheat the oven to 400° Fahrenheit (204° Celsius).

Make the tarts. Remove the puff pastry from the fridge and place it on a floured surface. Cut out small rectangles using a rectangular-shaped cookie cutter. Lay the pieces in a muffin tray and tuck it in so it can hold its shape. If there are extra sides hanging cut them out using kitchen scissors. Continue until there is no more puff pastry.

Add the onion filling and vegetables into each tart.

Bake the tarts for about 20 minutes until the edges are golden brown.