Truffle gouda, caramelized onion and tomato puff pastry boats 

These bite sized truffle gouda appetizers are sure to be a crowd pleaser!

The Deets

One of my favorite appetizer ideas is using puff pastry and turning something into a bite sized treat! If you’re in a bind and need a last minute appetizer idea, this quick and simple snack is just the thing. Say hello to these truffle gouda, caramelized onion and tomato puff pastry boats. Truffles are known for their earthy rich flavor. Their flavor is sometimes compared to mushrooms, although truffles are more intense and complex in taste and far more fragrant. To make these delish little bites, you’ll need an onion, Raw Milk Gouda with Truffle (I use Artikaas), cherry tomatoes, an egg, and some thyme! With just a handful of ingredients, you’ll be on your way to the most delicious and cute apps! The caramelized onions lend a sweetness to the acidic tomatoes. When these two are paired together it’s a stellar flavor combination that’s sure to please a crowd. I’m a huge truffle fan and love finding ways to incorporate that flavor into my recipes. Be sure to check out my other recipes here using truffle!

You can find Hay There Raw Milk Gouda with Truffle in the cheese case at a store near you or you can have it shipped to your door through iGourmet or Peter’s Dutch Cheese.

Truffle gouda, caramelized onion and tomato puff pastry boats

Print Recipe
Servings 12 pastry boats

Ingredients

  • Olive oil 
  • 1 large white onion
  • Puff pastry, thawed
  • 1 6 oz. wedge of Artikaas Hay There Raw Milk Gouda with Truffle
  • ¾ cup cherry tomatoes 
  • 1 egg for egg wash
  • A few sprigs of thyme

Instructions

  • Remove puff pastry from freeze and let thaw. Preheat oven to 375.
  • Thinly slice white onion. Add olive oil to a large pan and then add onion along with a few sprigs of thyme.
  • Cook down for about 30 min, stirring every so often so the onions don't burn. Onions should get very brown, reduce and be very sweet and caramelized.
  • Grate Hay There Truffle Gouda and slice tomatoes. 
  • Line a baking sheet with parchment paper. Roll out pastry and cut 12 squares. Add a tsp of caramelized onion, 2-3 tomatoes and 1 tsp of Gouda. Fold to opposite corners of each square to form little boats. Brush each pastry with the egg yolk, and sprinkle with thyme.
  • Refrigerate for 10-15minutes before baking in the oven for 15 minutes, or until cheese is melted and pastries are puffed and golden. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.