| 1 jar Reese Original Caramelized Onions (11 oz) | |
| 1 can Reese Quartered Artichoke Hearts (14 oz), drained and chopped | |
| 1 sheet puff pastry or 4 pre-made tartlet shells | |
| 1/2 cup shredded Gruyère or Swiss cheese | |
| 1/4 cup heavy cream | |
| 2 eggs | |
| 1 teaspoon fresh thyme leaves (plus extra for garnish) | |
| Salt and black pepper, to taste | |
| Olive oil for brushing (if using puff pastry) |
Flaky puff pastry, rich caramelized onions, and savory artichokes come together in these elegant tartlets that are perfect for entertaining, brunch spreads, or holiday appetizers.
| 1. | Preheat oven to 375°F. If using puff pastry, cut into 4 squares and press into greased tartlet pans or muffin tins. Prick the bottom with a fork. |
| 2. | In a bowl, whisk together eggs, heavy cream, a pinch of salt, and black pepper. |
| 3. | Add chopped Reese Artichoke Hearts, Reese Caramelized Onions, and thyme into the egg mixture. Stir gently to combine. |
| 4. | Pour filling into tart shells. Top each with a sprinkle of Gruyère cheese. |
| 5. | Bake for 20–25 minutes, or until the filling is set and tops are golden brown. Let cool for 5 minutes. |
| 6. | Garnish with extra thyme and serve warm or at room temperature. |
