Savory Cream Cheese Puff Pastry Tarts

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.