Spinach & Goat Cheese Tartlets w/ Caramelized Onions

I told you about our theme night Saturdays when I posted my Black Forest Torte.  It's been a lot of fun baking and cooking for German, Italian, Mexican, etc. night.  This past weekend, we were having a tough time coming up with a theme night idea, and we ended up going with Pie.  Not a country, but a fun food idea.  We had turkey pot pies, a chocolate peanut butter pie for dessert, and I made Spinach & Goat Cheese Tartlets w/ Caramelized Onions for an appetizer.

I had this fantastic Rosemary & Garlic Goat Cheese in my frig begging to be used.

I mixed 2/3 cup of the cheese with 1/2 a block of frozen spinach that had been thawed and squeezed between some paper toweling.

I rolled out 1/3 of my Puff Pastry dough recipe and, using my pizza cutter, sliced it into 3 inch squares.  You can use the boxed frozen stuff if you're not gluten-free.  I placed a generous tablespoon of the spinach mixture in the center of each square.

I folded up the edges of the square, overlapping the corners, and topped them with some caramelized onions.  When all the tarts had been assembled, I chilled them in my freezer for 15 minutes while preheating my oven to 400.  It's important to have your dough well chilled when working with puff pastry, because it's the cold butter particles that will eventually puff up in the oven.

Just before placing the appetizers in the oven, I brushed the edges with an egg wash.  These bake for 20 minutes or until they are puffed up and golden.

Thanks for popping in and baking with me.  I'm linking this up to Gluten-Free Homemaker's Gluten-Free Wednesdays.