Roasted Red Pepper Tarts

Timing
Prep: 20 minutes
Cook: 20-25 minutes

Ingredients
3 tablespoons white balsamic vinegar (Reese®)
½ small onion, thinly sliced
1 sheet frozen puff pastry
1 jar (10 ounce) roasted red peppers (DaVinci®), drained
1 egg, beaten
Salt and freshly ground black pepper
Directions
Preheat the oven to 400°F.  In a small bowl, combine the onions and vinegar and season with a little salt and pepper, toss to coat and reserve.  Cut the puff pastry into four equal rectangles and move them to an ungreased baking sheet lined with parchment or waxed paper.  Place ¼ of the roasted peppers in a single layer into the center of each pastry, leaving about a 1-inch border around the edge of each.  Fold the edges of the pastry up to meet the filling and lightly crimp with a fork.  Brush the dough with some of the beaten egg and move the pan to the oven.  Bake for 20-25 minutes, or until the pastry is golden-brown.  Top each tart with a few slices of the onion and the vinegar from the onion bowl.
Credit
Recipe courtesy DaVinci