75g/8-10tbsptbsp/ 75 gr- Boursin cheese or any other cheese
Instructions
Preheat your oven to 400F/200C.
Roll out your puff pastry on a floured surface about ¼" thick and cut tarts with anything round you can find in your kitchen. Mine were 6" in dimeter.
Slice red onions and cook them in 2 tbsp. of olive oil over LOW heat, stirring occasionally for 15 minutes until soft and but not browned. Set aside and cool slightly.
Cut your cherry tomatoes in half. Place tart bases on a parchment paper lined baking sheet and prick them with a fork all over so they don't rise too much while cooking.
Spread 1- 1 ½ tbsp of prepared basil pesto on each of the tarts. Top each tart with 2 tbsp. of caramelized onions, some cherry tomatoes and dabs of Boursin cheese.
Bake in the preheated oven for 8-10 minutes until the bottoms of puff pastry shells are golden.