✅ Makes ~12 tarts
✅ ~3 points each (WW, brand-dependent)
Ingredients
- 1 box (17 oz) light puff pastry (such as Pepperidge Farm Light, or cut down portions) – ~48 points
- 2 tbsp olive oil spray (instead of 4 tbsp oil) – 2 points
- 2 tbsp balsamic glaze – 2 points
- 1–2 medium sweet onions, sliced into rounds – 0 points
- 1 tsp garlic powder – 0 points
- Salt & pepper – 0 points
- 6 slices reduced-fat Swiss cheese (cut in half = 12 pieces) – 12 points
- ¼ cup reduced-fat Parmesan – 4 points
- 1 egg white – 0 points
Instructions
- Prep oven & pastry: Preheat oven to 400°F (200°C). Line baking sheets with parchment. Cut puff pastry into 12 squares.
- Flavor base: On parchment, spray a light mist of olive oil spray, then add a drizzle of balsamic glaze.
- Layer onions & cheese: Place an onion slice on each spot, season with garlic powder, salt, and pepper. Top with half a slice of reduced-fat Swiss and a sprinkle of Parmesan.
- Seal with pastry: Place pastry square over each, press edges to enclose filling. Brush tops with egg white.
- Bake & flip: Bake 12–15 minutes until puffed and golden. Cool 5 minutes, then flip to reveal caramelized onions.
- Serve: Optional extra drizzle of balsamic glaze. Enjoy warm!
✨ Points Breakdown (entire batch):
- Puff pastry → 48
- Olive oil spray → 2
- Balsamic glaze → 2
- Reduced-fat Swiss → 12
- Reduced-fat Parmesan → 4
Total = 68 ÷ 12 ≈ 3 points each - 👉 Cut pastry into 15 instead of 12? → 2 points each
