Sweet Onion Tart

Posted on September 9, 2011

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I have been making these tarts ever since I got back from Italy, where I had several similar concoctions.  This is an easy and absolutely delicious appetizer.  If you are going to make these for a crowd of more than 6, I would make two.  They get gobbled up fast!

The base of this tart is frozen puff pastry.  I don’t usually use prepared foods or frozen dough, but puff pastry by hand is a complicated, lengthy process, and the store-bought stuff is easy to work with and delicious to boot.

Start your onion tart by slicing two good-sized sweet Vidalia onions thinly.  Then, in 2 T. butter and 2 T. olive oil, you are going to caramelize those onions. This can take a long time, so work on another dish or clean your kitchen while you wait (wait–maybe yours is always clean?  Mine in clean for only seconds at a time and then I have to clean it again!)

This is a lot of onion in a large skillet

But they will cook down....

And then start to caramelize!

Once they turn even browner and cook down even further, they are ready.  You will have about 1/3 volume you started with.

Then take out your pastry dough which is defrosted (take out while the onions are cooking–needs about 40 min to defrost) and place it on a sheet of parchment paper.  Unfold and roll out the pastry slightly to make a more solid square and to obliterate the creases.

Scoop the onion on to the pastry and spread all over.  Then to that, add:

1/3 c. thinly sliced Italian or Greek green olives, or Olive tapenade (an olive/pepper/caper mixture available at nicer markets)

(there is an olive bar at one of my local grocers–hooray!)

2 tsp. fresh thyme leaves

1/2 c. crumbled feta or goat cheese (plain or herb is great!)

Roll up the edges of the tart, and squish the edges together so there is a rim all around the tart.

Pick up the parchment and transfer it to a baking sheet.

Bake at 425 for 15-20 minutes, until pastry is all puffed and nicely browned all over.

Take out and let cool slightly.  It will fall, so that is no big deal.  Once it is cool enough to handle and eat with your fingers, cut little squares with a pizza cutter.

Seriously, believe me when I say this is completely delicious.  And the possibilities are endless.  Start with the puff pastry and see where it takes you!

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