Potato, Tomato and Cheese Curd Tarts | RICARDO

Ingredients

• 1 lb (450 g) store-bought puff pastry, thawed
• 2 onions, thinly sliced
• 2 tbsp (30 ml) olive oil
• 1 1/2 cups (300 g) baby potatoes, cooked and quartered
• 1 garlic clove, chopped
• 1 1/2 cups (265 g) cheese curds, cut into small pieces
• 1 cup (140 g) cherry tomatoes, quartered
• Sour cream, to taste