Queso Quesadilla Tomato Tarts
WHAT YOU NEED
- For the Tarts:
- 2 frozen puff pastry sheets (generally one package)
- 1 cup freshly grated Cacique® Queso Quesadilla cheese
- Cilantro leaves for garnish
- For the Caramelized Onion:
- 2 cups thinly sliced yellow onion
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- For the Tomato:
- 1 1/2 cups 1/4" diced heirloom tomatoes
- 2 teaspoons finely diced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- For the Spicy Crema Salvadoreña:
- 1 Cup Cacique® Crema Salvadoreña
- 2 teaspoons diced fresh red Fresno chilies
HOW TO MAKE IT
- Remove frozen puff pastry sheets from the freezer to thaw, and preheat the oven to 375°F.
- Heat a pan under medium heat, add the extra virgin olive oil, butter, and onions, and sauté until caramelized, but not burnt, stirring continually for 30 minutes, or until golden brown. Season with 1/2 teaspoon salt, and 1/4 teaspoon freshly cracked black pepper, and stir.
- While the onions are sautéing, combine the tomatoes, garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly cracked black pepper in a medium sized bowl, and set aside.
- Grate 1/2 of a Cacique® Queso Quesadilla cheese wheel (about 5 ounces), yielding 1 cup.
- Sprinkle flour on a work-surface, lay one puff pastry sheet on that, and sprinkle with more flour. Using a rolling pin, roll out one puff pastry sheet, so it's flat and a little more spread out than its original size. Take a 2 inch biscuit cutter, and cut rounds in the puff pastry sheet. Should yield 11-12 rounds per puff pastry sheet.
- Lay the rounds on parchment lined baking sheets, and pierce the inside of the rounds with a fork about 5-6 times, leaving a ¼ inch border un-touched by the fork.
- Layer 1 teaspoon of caramelized onion, 2 teaspoons tomato mixture, and a teaspoon of grated Cacique® Queso Quesadilla, and repeat for the remaining puff pastry sheet.
- Place oven racks in the bottom middle, and top middle, leaving a good gap in-between the racks. Place the tarts in the oven, and cook for 25-30 minutes, or until the pastry dough is golden brown and puffed. Remove from oven, and let cool for 5 minutes.
- While the pastries are cooking, combine the Cacique® Crema Salvadoreña and diced Fresno chilies. If you can't find a Fresno Chile, you can substitute fresh serrano or jalapeño.
- Remove the pastries to a large platter, top with a teaspoon of spicy Cacique® Crema Salvadoreña, and a cilantro leaf.
