The recipe is perfect for parties and can be doubled or tripled to feed a crowd!
The hardest part of making this tart is waiting patiently while the onions slowly caramelize into sweet, dark brown strands. I promise it's worth the wait; once cooked, the onion pairs perfectly with both spicy goat cheese and Gruyere cheese. By sprinkling the puff pastry with just these ingredients and a little salt and pepper, you will get a deliciously sweet and spicy tart. Cutting the tart into bite-sized pieces makes it easier to eat. For the second hand, I recommend dry white wine.
To prepare the snacks, I used 6 sheets of frozen puff pastry, 2 sheets for each snack.

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00:00 Intro
00:12 Puff pastry with caramelized onion
Cut four circles from two sheets of puff pastry. Prick the center of the dough with a fork, add some caramelized onion, and brush the sides of the dough with egg. Bake at 200 degrees for 15 minutes until golden brown.
After baking, grate Gruyere cheese and sprinkle over each snack.

02:08 Puff pastry with Roma tomatoes
Cut two sheets of dough in half. Cut the tomato into slices. Make cuts all around 1 cm from the edge, leaving uncut places on the side of about 1 cm. Spread the center with oregano ketchup, place a slice of tomato, grab the corners of the dough and fold it inwards. Place a mini mozzarella ball on each, brush the edges with egg and bake.
Bake at 200 degrees for 15 minutes until golden brown. Sprinkle with dill.

04:05 Puff pastry with tomatoes and caramelized onion
Cut four circles from two sheets of puff pastry. Prick the center of the dough with a fork, add some caramelized onion, a few quarters of cherry tomatoes, and a slice of mini mozzarella cheese. Grab the edges, fold the edges inwards - one on top of the other. Brush with egg and bake. Bake at 200 degrees for 15 minutes until golden brown. You can decorate with green herbs, e.g. parsley.

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