Caramelized Onions and Grilled Veggie Tart

🧅Preheat the oven to 350°F (180°C). Place the puff pastry sheet on a baking tray lined with parchment paper. Create shallow incision marks along the borders, leaving a small border around the edges. Use a fork to prick the inside and brush with egg wash to achieve a beautiful golden glow. Bake according to package instructions until golden brown and puffed.
🧅While the pastry is baking, caramelize the red onions. Heat a pan over medium-low heat, add a bit of olive oil, and cook the onions until they are soft and golden brown.
🧅Air-fry the zucchini and red bell pepper until they are crisp-tender.
🧅In a small bowl, mix the cream cheese and pesto until well combined.
🧅Once the puff pastry is baked and cooled slightly, spread the cream cheese and pesto mixture evenly over the surface.
🧅Layer the caramelized red onions, air-fried zucchini, red bell peppers, sun-dried tomatoes, and fresh mozzarella on top.
🧅Drizzle the entire tart with a bit of olive oil and season with salt and pepper to taste.
🧅Garnish with fresh arugula and balsamic glaze.
🧅Slice, serve, and enjoy this delectable puff pastry tart with caramelized onions and air-fried veggies! The crispy pastry, creamy base, and flavorful toppings make it a perfect appetizer or light meal.
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