Turkey and Caramelized Onion Tarts with Blue Cheese
Use up leftover turkey in crisp puff pastry tarts with sweet caramelized onions, blue cheese and peppery arugula. Ready in about 40 minutes.
These tarts turn leftover roast turkey into something special. You get flaky pastry, sweet onions, salty cheese, and fresh arugula in every bite. Serve them for lunch the day after Christmas.
Tips for Success
- Keep the pastry cold until it goes into the oven for the best puff.
- Prick the center of each round with a fork if you want it to rise less.
- Spread the onions thinly so the tarts do not get soggy.
- Add the arugula after baking so it stays fresh and green.
Make-Ahead and Storage
Bake the pastry rounds up to 1 day ahead and keep them at room temperature. Add the toppings and finish baking when ready. Leftover tarts keep 2 days in the fridge. Reheat in a 350°F oven for 8 minutes.
Variations
- Use goat cheese or Gruyere in place of blue cheese.
- Add a spoonful of cranberry sauce to each tart.
- Cut the pastry into squares to make small party bites.
Turkey and Caramelized Onion Tarts with Blue Cheese
Ingredients
Instructions
- Heat the oven to 425°F.
- Cut an 8-inch circle from each pastry sheet. Place the circles on baking sheets lined with parchment paper.
- Bake the pastry rounds for 10 minutes, until puffed and lightly golden.
- Lower the oven temperature to 350°F.
- Spread the onions over each round. Leave a ¼-inch border around the edge.
- Sprinkle the thyme over the onions.
- Scatter the shredded turkey over the onions, then crumble the blue cheese on top.
- Bake for 10 to 12 minutes, until the cheese has melted.
- Top each tart with a handful of arugula. Drizzle with olive oil and honey.
- Serve right away while the pastry is crisp.
Frequently Asked Questions
Can I use chicken instead of turkey?
Yes. Any cooked, shredded chicken or ham works the same way.
Where do I find caramelized onions?
Look for jars of onion jam or onion marmalade near the cheese or jam. Or cook thinly sliced onions in butter on low for 30 to 40 minutes.
Why bake the pastry first?
Baking the pastry alone sets it so the bottom stays crisp under the wet toppings.
