Korean Inspired Caramelized Onion and Kimchi Tartlets

Preheat oven to 375°F (190°C).

In a large skillet, heat sesame oil over medium heat. Add sliced onions and cook, stirring occasionally, until softened and lightly golden, about 15-20 minutes. Reduce heat to low if needed to prevent burning.

Stir in soy sauce, brown sugar, and gochujang paste (if using) into the caramelized onions. Cook for another 2-3 minutes until well combined.

Remove from heat and stir in the chopped kimchi.

Roll out the thawed puff pastry sheet on a lightly floured surface. Use a cookie cutter or knife to cut out circles slightly larger than the wells of your tartlet pan or muffin tin.

Gently press the puff pastry circles into the wells of the tartlet pan.

Spoon the caramelized onion and kimchi mixture into each tartlet shell.

In a small bowl, whisk together the egg and water to create an egg wash. Brush the edges of the puff pastry with the egg wash.

Sprinkle sesame seeds over the tartlets.

Bake for 15-20 minutes, or until the puff pastry is golden brown and the filling is heated through.

Let the tartlets cool slightly in the pan before transferring them to a wire rack to cool completely. Serve warm or at room temperature.