If you like French onion soup you will love my French Onion Tartlets. With caramelized onions, toasted cheese, and a golden dough shell they are the perfect appetizer for entertaining.
If you are anything like me you think the best part of weddings and formal events is the cocktail hour. And the best part of the cocktail hour is the passed hor d’oeuvres. I like to check the room to see where the servers are emerging from the kitchen and then stand in a prime location to have my pick of the goodies.
When we entertain at home I often cave in and purchase some of those little frozen appetizers. They aren’t the healthiest option but they are easy. I’m really trying to come up with some of my own make ahead little hot apps to serve instead. That way I don’t have to just look longingly at the puff pastry wrapped savories coming out of my oven.
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Using new Finlandia Creamy Gourmet Cheese is an easy way to whip up your own gourmet appetizers. You can use it as a spread, a dip, or an ingredient in recipes. I can’t decide if the Garden Dill or the Black Garlic is my favorite. They both have an amazing flavor that is so unique to this cheese.
French Onion Tartlets – Low Carb, Grain Free, THM S
Filling Ingredients:
1 tbsp butter
1 tbsp olive oil
6 medium onions, thinly sliced (about 4 cups)
1/2 tsp salt
7 oz Finlandia Black Garlic Creamy Gourmet Cheese
4 slices Finlandia Havarti Deli Cheese
Crust Ingredients:
8 oz. mozzerella, shredded or cubed
2 oz. cream cheese
1 egg
2/3 cup almond flour
4 tsp coconut flour
1 tsp baking powder
1/2 tsp salt
Instructions:
Heat a large frying pan over medium low heat. Add the olive oil and butter. Add the onions. Cook over medium low, stirring occasionally, until they are caramelized. To get them really nice and truly caramelized it takes about an hour. Low and slow is the way to go with onions. This is mostly hands off time, just make sure to stir them every 10 minutes.
You can caramelize the onions the day before making the tarts. Just pop them in the refrigerator.
Meanwhile, preheat the oven to 350. Put the mozzarella and cream cheese in a microwave safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients.
Grease a 24 hole mini muffin tin. Divide the dough between the holes of the tin. Using wet fingers press it down into the bottom and up the sides of each hole. If your fingers aren’t wet it will stick to your fingers. I keep a small bowl of water next to me while I work. I dip my hands, press two out, dip again, and repeat.
Once the onions are golden brown turn off the heat and stir in the Finlandia Black Garlic Creamy Gourmet Cheese.
Bake the tart shells for 6 minutes. Remove from the oven and divide the onion mixture between them. Top each with 1/6 of a slice of havarti. Bake for 25 minutes until the cheese is bubbly and the crust is golden.
Note: You can also use Finlandia Classic or Dill Creamy Gourmet Cheese. We just love garlic in my house so I was excited to try their Black Garlic variety.
- 1 tbsp butter
- 1 tbsp olive oil
- 6 medium onions thinly sliced (about 4 cups)
- 1/2 tsp salt
- 7 oz Finlandia Black Garlic Creamy Gourmet Cheese
- 4 slices Finlandia Havarti Deli Cheese
- 8 oz. mozzerella shredded or cubed
- 2 oz. cream cheese
- 1 egg
- 2/3 cup almond flour
- 4 tsp coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- Heat a large frying pan over medium low heat. Add the olive oil and butter. Add the onions. Cook over medium low, stirring occasionally, until they are caramelized. To get them really nice and truly caramelized it takes about an hour. Low and slow is the way to go with onions. This is mostly hands off time, just make sure to stir them every 10 minutes.
- You can caramelize the onions the day before making the tarts. Just pop them in the refrigerator.
- Meanwhile, preheat the oven to 350. Put the mozzarella and cream cheese in a microwave safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients.
- Grease a 24 hole mini muffin tin. Divide the dough between the holes of the tin. Using wet fingers press it down into the bottom and up the sides of each hole. If your fingers aren't wet it will stick to your fingers. I keep a small bowl of water next to me while I work. I dip my hands, press two out, dip again, and repeat.
- Once the onions are golden brown turn off the heat and stir in the Finlandia Black Garlic Creamy Gourmet Cheese.
- Bake the tart shells for 6 minutes. Remove from the oven and divide the onion mixture between them. Top each with 1/6 of a slice of havarti. Bake for 25 minutes until the cheese is bubbly and the crust is golden.
| Nutrition Facts |
| Amount Per Mini Onion Tart |
Calories 141 |
%Daily Value |
Total Fat 9.3g 14% |
Saturated Fat 4.1g 20% |
TransFat 0.0g |
Cholesterol 47mg 16% |
Sodium 179mg 7% |
Total Carbohydrates 3.6g 1% |
Dietary Fiber 0.9g 4% |
Sugars 1.4g |
Protein 10.8g |
Vitamin A 4% Vitamin C 3% |
Calcium 10% Iron 3% |
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This is a sponsored conversation written by me on behalf of Finlandia™ . The opinions and text are all mine.
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