Caramelized Onion Tart

• 1 sheet puff pastry, thawed
• 3 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Gruyère cheese
• 1/4 cup crumbled goat cheese
• 1 egg, beaten (for egg wash)
• 1 tablespoon chopped fresh thyme

Steps

1. 1 Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2 In a large skillet over medium heat, cook onions in olive oil until golden brown, about 20 minutes. Stir occasionally, add sugar, salt, and pepper.
3. 3 Roll out puff pastry on a floured surface into a 12-inch circle. Transfer to prepared baking sheet.
4. 4 Spread caramelized onions evenly over the pastry, leaving a 1-inch border around the edge.
5. 5 Sprinkle Gruyère cheese over the onions, then dollop with goat cheese.
6. 6 Fold the edges of the pastry over the filling, creating a border. Brush the border with beaten egg.
7. 7 Bake for 20-25 minutes, or until pastry is puffed and golden.
8. 8 Remove from oven, sprinkle with thyme, and let cool for 5 minutes before serving.

Equipment

• Skillet
• Baking sheet
• Parchment paper
• Rolling pin

Variations

• Add a layer of sautéed mushrooms for a heartier version.
• Substitute feta cheese for goat cheese for a tangy twist.

Substitutions

• If Gruyère is unavailable, use Swiss cheese.
• Coconut oil can replace olive oil for a dairy-free option.

Pairings

• A crisp arugula salad
• A chilled glass of Sauvignon Blanc

Nutrition

Tips

• Use a mandoline for paper-thin onion slices to speed up cooking.
• If onions start to stick, add a splash of water to the skillet.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: This tart freezes well unbaked. Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with a glass of dry white wine.

FAQ