Instructions:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Unfold the puff pastry sheet on the piece of parchment or on a lightly floured counter. Use a 2” round cutter to trim out 12 circles of dough. You may have extra dough- feel free to freeze and save or make a double batch of puffs.
- Use a smaller round cutter or a paring knife to score a ¼” border around the edge of each pastry circle and prick the inner circle with a fork a few times. Place in the fridge to keep cool while you prep your filling.
- In a sauté pan over medium heat, melt the Kerrygold Unsalted Butter and olive oil together. Add the thinly sliced onions and cook, stirring regularly, until the onions are soft and translucent.
- Add the thyme, salt, and pepper, and continue to cook until the edges of the onions start to get dark.
- Add the mustard and Worcestershire and stir to combine. Remove from the heat.
- If desired, add a teaspoon of water to the lightly beaten egg and use a pastry brush to paint a thin layer of the wash on top of each tart.
- Divide the sautéed onions among the rounds of, piling a few onions only into the inner circle of each round.
- Depending on the size of your onion you may have a little leftover.
- Divide the Kerrygold Blarney Castle Cheese among the tarts, sprinkling it and the parmesan directly on top of the onions.
- Bake in the preheated oven for about 15 minutes or until the puffs have risen and the edges are golden.
- Remove from oven and set aside to cool slightly.
- Add a teaspoon of the bacon jam to the top of each tart and serve!