Secret Recipe Club: Caramelized onion and feta tartlets drizzled with honey, and a tip for making them for a last minute appetizer!
This was my toughest assignment yet with the Secret Recipe Club. OK, except for that little mixup I had on my first post with this fabulous group. Not because I couldn’t find anything to make on my newly assigned blog, Karen’s Kitchen Stories. To the contrary – I’ll be trying recipes on her delicious blog for the next few months. The problem, as many of you know, is we’re in the middle of a kitchen remodel.
Kitchen Remodel Nightmare
I thought we’d have the range installed by now, and for one brief shining moment we almost did. But when we uncrated it, it was the wrong stove. So we spent the next hour (unsuccessfully) trying to squeeze all the foam and cardboard packing paraphernalia back into the crate with the stove.
Now we wait a little less patiently for the correct stove — you know, the one we originally pointed to in the showroom to the salesman — to be delivered. Until then, I’m working skillets on the gas grill out back to whip up dinners that have become less amazing with each passing week. The sense of adventure I initially felt is gone.
A couple of nights ago, I cooked dinner in the pouring rain wearing a large black rain hat — which I suddenly realized resembles a witch’s hat that I will never wear again. One hand worked the skillet on the grill, the other held the grill lid part-way down to keep slanting rain off the food. It worked out fine, but I was a bit of a mess by the end.
If you’re still with me, my point is, my cooking and baking support systems are a bit lean right now. And this is why this was a tough assignment for me this month.
Karen rocks bread baking
If you want to expand your bread baking skills, I urge you to visit her blog. Karen at Karen’s Kitchen Stories is a master baker – and particularly with breads. But don’t stop at the breads, go look at her cakes, cookies. and tarts too.
I’ll be back with more of her recipes over the next couple of months, starting with her Basic Sourdough Bread. I have a sourdough starter I’ve been feeding for the last couple of months as a birthday gift for our stepdaughter, Robin, and always have spare starter now.
Then I’m moving onto Karen’s Apple Kuchen, Assyrian Spinach Pies, Carrot Bread, and Jalapeño Cheese Bread with Corn. For a non bread-y recipe, I want to make her Mexican Breakfast Casserole. And I must warn you, her photography is lovely, guaranteed to make you hungry.
I chose to make her feta and honey tartlets, a perfect appetizer for any party
Go check out her blog and come back here to see what I chose to make today: Caramelized Onion, Goat Cheese and Balsamic Tartlets. Full disclosure: I made a couple of changes – I had some favorite sheep’s feta on hand that I used in place of the goat cheese. It was delicious with the feta, but I’m sure the goat cheese would be great too. And I switched honey in for the balsamic syrup – it was too tricky to make that syrup on the grill. These little tartlets were amazing, and don’t forget the fresh thyme. It makes a surprisingly huge difference. Huge.
If you have caramelized onions on hand, this is a great last minute appetizer. I frequently do, but you can also purchase onion confit or onion marmalade to have on hand and quickly pull together this beautiful appetizer that, trust me, everyone will love.
Caramelized Onion and Feta Tartlets with Honey Drizzle
- 9 tablespoons caramelized onion jam
- 1 sheet puff pastry, thawed
- 1 egg yolk, beaten with a bit of milk (or cream)
- 9 tablespoons feta cheese
- 4 sprigs thyme leaves
- 1/4 teaspoon black pepper
- 1 tablespoon honey, for drizzling
- Make (or purchase) the caramelized onion jam. Bring to room temperature. Click on the link in the ingredients for directions on how to caramelize onions.
- Preheat the oven to 425˚F.
- Using a 3-inch biscuit cutter or cookie cutter, cut the puff pastry sheet into nine rounds and place them on a parchment lined baking sheet. Cut halfway through the rounds using a 2-inch biscuit cutter or cookie cutter, creating a thin border all around the each round. Be careful not to cut through the dough. Pierce the center of the rounds several times with a fork and brush the border with the egg yolk or cream.
- Spoon one tablespoon onion jam in the middle of each pastry round, and top with one tablespoon of crumbled feta, and a twist of fresh black pepper. Bake for 20 minutes until puffed and golden brown.
- Sprinkle with fresh thyme leaves and drizzle with honey.