Savory Sweet Life

Simply Delicious Recipes for Everyday Living

{Simple Yet Fancy} Caramelized Onion Tart

Last update: July 18, 2016 By Alice Currah 47 Comments

 aramelized onions… need I say more?  What’s a girl to do when she has a package of puff pastry staring at her each time she opens the door to her freezer?  Well my friends, it’s your lucky day because I’m about to share with you an onion tart fancy enough to serve at your next dinner party and simple enough to enjoy at home any day you’d like.

There is something magical about caramelized onions.  It reminds me of the stages of a caterpillar turning into a butterfly.  With the help of butter and a few seasonings regular yellow onions transform into a soft heap of golden goodness.  Can I get an Amen?! Who am I kidding, I’m preaching to the choir..you all already know how good caramelized onions are – my apologies.  Adding them to a puff pastry base with a thin layer of ricotta cheese, this tart is a great one to add to your arsenal of versatile recipes to have on hand for any occasion.  Enjoy!

 

 

 

Caramelize the onions along with the spices until they are soft and golden brown.

Mix the Ricotta cheese and the egg together to make the spread.

Fold the edges of the puff pasty in to make a nice outer crust all the way around.

Spread the Ricotta cheese mixture over the puff pastry evenly.

 Add the layer of caramelized onions and top with the remaining cheese.


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Caramelized Onion Ricotta Tart
Author: Savory Sweet Life
Recipe type: Appetizer
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Serves: 8-12
 
A simple but elegant onion tart recipe. Perfect for your next party!
Ingredients
  • Ingredients:
  • 4 tablespoons butter
  • 2 med-large yellow onions, thinly sliced
  • 4 tablespoons white wine
  • 2 teaspoons sugar
  • 2 teaspoons fresh thyme leaves
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 cup Ricotta cheese
  • 1 egg
  • 1 package puff pastry, thawed
  • ½ cup Parmesan cheese
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a medium sauce pan, melt the butter on medium heat.
  3. Add the onions, white wine, sugar, thyme, salt and pepper and cook the onions until softened and golden brown.
  4. While the onions are caramelizing, combine the Ricotta cheese and egg in a small bowl and set aide.
  5. Unfold puff pastry sheets on a a large cookie sheet making sure both sheets connect in the middle of the pan.
  6. Gently fold in each side of the puff pastry sheets approximately 1 inch.
  7. Spread the Ricotta cheese mixture evenly over the puff pastry and lightly sprinkle most of the Parmesan cheese on top.
  8. Add the caramelized onions evenly over the cheese mixture and top the tart off by sprinkling any remaining Parmesan cheese.
  9. Bake for 25-30 minutes until puff pastry is golden brown.
  10. Cut into small pieces for appetizers or bigger pieces to eat as a main dish. Enjoy!
2.1.7

Filed Under: Desserts Tagged With: Appetizers, Brunch, Carmelized, onions, Vegetarian

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Comments

  1. Alice Currah says

    August 26, 2014 at 3:04 am

    Thanks for stopping by Jill and sharing. Glad your family liked it.

  2. Jill says

    August 12, 2014 at 10:38 pm

    Tried this recipe out on a family get together last Saturday, it went down a treat, all of it got eaten despite there being lots of other things on the table. Great recipe will be using it again and again.

  3. CallmeaFoodie says

    September 21, 2013 at 11:32 am

    I have made this tart at least 3 or 4 times and it has been a hit every time. I’ve never used the ricotta/egg mixture but have found that of the cheeses I have chosen, smoked gouda/parmesean is by far the best ! With the onions properly caramelized (this takes at least an hour, sometimes close to an hour and a half) the smokiness of the gouda will convince your taste buds that there is bacon/prosciutto/speck in your tart .. highly addictive !! Also, I’ve used every combination of onion, they’re all good just don’t forget the wine when caramelizing (don’t be shy to use more than the 4 tablespoons mentioned). A sprinkling of salt after it’s cooked goes a long way too ! Also, this tart pairs beautifully with a Riesling wine 🙂

  4. Sarie says

    December 5, 2012 at 2:45 pm

    Is this tart okay to eat cold? I would like to make it the night before and bring it to a pot luck.

  5. Scott says

    October 13, 2012 at 10:14 pm

    Made this tonight. I added bacon and substituted the Olive Oil for bacon fat. Yum!!!

  6. Emma says

    May 25, 2012 at 2:32 pm

    I’m about to make this for the 4th time. It is so amazing. I marinade cherry tomatoes in garlic and balsamic and add them on top before I bake it. Adds a little sweetness.

  7. Lisa @ Snappy Gourmet says

    March 28, 2012 at 4:40 pm

    Oh yum, this looks delicious! I’m getting hungry just looking at it!

  8. Jess says

    September 10, 2011 at 10:54 pm

    That looks sooooooo yummy! Making me hungry.

  9. Sally says

    April 23, 2011 at 8:50 am

    I am making this to go along with my Easter dinner and to send with my daughter to her in laws for Easter dinner. My garden is brimming with onions right now and I was looking for some fun way to use them. I bet it is obscenely fattening! Perfect for a holiday treat!

  10. Courtney says

    April 5, 2011 at 10:36 am

    So, I screwed up and realized at the last minute (after thawing and carmelizing…) that I had Phyllo Dough and not puff pastry. However, this recipe works that way too! I just wrapped the ingredients in the Phyllo sort of like you would Spanakopita, and it was totally delicious. I still can’t wait to try it with puff pastry though. Really delicious flavor combinations here!

  11. shy says

    February 14, 2011 at 12:08 am

    I tried this tonight and everyone loved it! I don’t have any leftovers!!!

  12. cat says

    February 10, 2011 at 9:42 am

    Thank you for this delicious recipe! The tart was by far the most enjoyed dish at a recent party I hosted.

  13. Mark says

    January 24, 2011 at 2:47 pm

    Had this for dinner last night. I added a dash of white pepper and included the white wine. It was fantastic.

  14. Tom says

    November 30, 2010 at 9:46 pm

    Made this tonight and it was great! Substituited cilantro for tyme. I had to made 2 batches of the filling to fill up my tart: one, I made it with the wine and one without it, and also added some brown sugar (from another recipe I saw). It turned out great and I’d definitely make it again.

    Tom

  15. alice says

    November 13, 2010 at 1:32 pm

    Hi Joan,
    Yes, you could make this the day before Thanksgiving and bake it. Puff pasty packages usually come with 2 sheets of dough. The recipe calls for using both sheets. The recipe could easily feed 14 for appetizers or as a small side.

  16. joan says

    November 12, 2010 at 8:45 pm

    This looks fantastic – Can I prepare it the day before , refrigerate and bake it on Thanksgiving?

  17. joan says

    November 12, 2010 at 8:41 pm

    I want to make this for Thanksgiving. I’m having about 14 people. WILL IT BE ENOUGH?

  18. Robin says

    June 17, 2010 at 2:24 pm

    I made this last night and it was super delicious! My husband and I loved it! The leftovers taste great too.

  19. alice says

    June 8, 2010 at 12:49 am

    Michelle,
    Glad you liked it. Simple and easy are my favorite types of recipes to make.

  20. Michelle says

    June 7, 2010 at 5:12 pm

    I just wanted to say I’ve made this twice in a week and it is incredible. Easy and fancy – thank you so much for sharing it!

  21. Susan says

    June 4, 2010 at 10:23 am

    I made these and were gone in 5 minutes!!! Thank you thank you thank you!!

  22. Krystal says

    May 11, 2010 at 4:32 pm

    Yum, I made it for dinner yesterday and it was great!

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Hi, and welcome to Savory Sweet Life. I am so glad you are here! My name is Alice Currah and you'll find easy delicious recipes to feed your family and other useful tips for everyday living. Continue reading more about Alice....

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