Caramelized Onion Tart
Print Recipe
There are no words to describe the deliciousness of this. I’m sure it has nothing to do with the Puff Pastry, for which my better judgement has been temporarily abandoned. We’re not perfect. (But this tart is.) Onions are in season year-round, depending on the variety, so you can enjoy this any time of year. I served it the other night alongside roasted cauliflower & garlic soup — it was a great combo for a cold evening.
CourseSide Dish
Servings Prep Time 6-8 people 30 minutes
Cook Time 30 minutes
Servings Prep Time 6-8 people 30 minutes Cook Time 30 minutes
Caramelized Onion Tart
Print Recipe
There are no words to describe the deliciousness of this. I’m sure it has nothing to do with the Puff Pastry, for which my better judgement has been temporarily abandoned. We’re not perfect. (But this tart is.) Onions are in season year-round, depending on the variety, so you can enjoy this any time of year. I served it the other night alongside roasted cauliflower & garlic soup — it was a great combo for a cold evening.
CourseSide Dish
Servings Prep Time 6-8 people 30 minutes
Cook Time 30 minutes
Servings Prep Time 6-8 people 30 minutes Cook Time 30 minutes
Ingredients
Proscuitto or bacon
Onions Sweet vidalia and/or red - I use both
Honey I use raw, but regular works fine
Puff pastry cold
Goat cheese optional
Servings: people
Instructions
Preheat your oven to 400 degrees.
Drizzle a little olive oil in a pan and cook the prosciutto over a medium heat.
While the prosciutto is cooking, cut the onions into about 1/4″ slices.
When the prosciutto is crispy and brown, remove it from the pan to cool.
Add the onions to the pan with a little more olive oil and a dab of butter.
Cook the onions over a medium heat until they’re translucent and slightly softened, stirring regularly so they don’t burn — about 15 minutes. SIDE NOTE: At this point, you could transfer this onion mixture to a pot, add some vegetable broth, and you’d have a delicious French Onion Soup to top with toasted bread and swiss cheese. So excellent on a cold winter day.
Add the honey, vinegar and thyme to the onions, increase the heat to high, and cook a few minutes longer until the onions darken to a deep brown and are very soft. Set them aside to cool.
Now take the puff pastry from the fridge, fit it into a pie or tart pan, and poke the bottom with a fork a few times.
If you want to include goat cheese, now is the time to do it — just crumble or spread it on the pastry shell. Pour the onion mixture into the pastry, and sprinkle it with crumbled prosciutto and thyme.
Pop it into the oven and bake for about 30 minutes or until the crust is golden. Serve warm. Eat. Love.
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** You’ll see that I often don’t designate specific quantities and measurements in my recipes. I do this because you know better than I do how much food your family needs and what your tastes are. Cooking isn’t an exact science, anyway — it’s more of an art. (Baking is another story — it actually is science — so I include measurements for my baking recipes.) So use whatever quantity you’d like, make changes to suit your tastes, and substitute ingredients to reflect what’s fresh in the garden and what’s available in your kitchen.