These savory cream cheese puff pastry tarts combine flaky golden pastry with a rich garlic and caramelized onion filling. They're a crowd-pleasing appetizer that can be prepared ahead and baked fresh, making them ideal for entertaining.
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Preheat your oven to 400°F (200°C).
Unfold the puff pastry sheet on a cutting board. Cut it into 6 equal rectangles.
Using a knife, lightly score a smaller rectangle inside each piece, about 1/4-inch from the edge, being careful not to cut all the way through.
Place the pastry rectangles on a baking sheet lined with a silicone mat or parchment paper.
Bake for about 10 minutes, or until puffed and lightly golden.
While the pastry bakes, prepare the filling. Finely dice the onion and mince the garlic.
Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until softened and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and set aside to cool slightly.
In a mixing bowl, combine the softened cream cheese, the cooked onion and garlic mixture, chopped fresh chives, sugar (if using), salt, and pepper.
Mix everything together until well combined. Taste and adjust seasonings as needed. The creator adds more salt, sugar, and a pinch of Aleppo pepper.
Once the puff pastry is done with its first bake, remove it from the oven and reduce the oven temperature to 350°F (175°C).
Gently press down the inner, puffed-up rectangle of each pastry to create a well for the filling.
Spoon the cream cheese filling evenly into the wells of the pastries.
Return the filled pastries to the oven and bake for about 6 more minutes, until the filling is heated through.
Let cool slightly before serving.
Store cooled tarts in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–8 minutes until warmed through.
Yes. Assemble the tarts on a baking sheet, cover with plastic wrap, and refrigerate up to 24 hours before baking. Bake directly from the fridge without thawing.
The pastry should be golden brown and puffed. The edges will be noticeably darker than the center. Don't underbake or the pastry won't be crispy.
No. Thaw puff pastry in the refrigerator for 30–40 minutes so it's pliable enough to cut and fill without cracking or tearing.
Use red pepper flakes or paprika for warmth. Start with half the amount of red pepper flakes, as it's spicier than Aleppo.
Store cooled tarts in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–8 minutes until warmed through.
