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.
- 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
- Preheat the oven to 350 degrees.
- In a medium sauce pan, melt the butter on medium heat.
- Add the onions, white wine, sugar, thyme, salt and pepper and cook the onions until softened and golden brown.
- While the onions are caramelizing, combine the Ricotta cheese and egg in a small bowl and set aide.
- Unfold puff pastry sheets on a a large cookie sheet making sure both sheets connect in the middle of the pan.
- Gently fold in each side of the puff pastry sheets approximately 1 inch.
- Spread the Ricotta cheese mixture evenly over the puff pastry and lightly sprinkle most of the Parmesan cheese on top.
- Add the caramelized onions evenly over the cheese mixture and top the tart off by sprinkling any remaining Parmesan cheese.
- Bake for 25-30 minutes until puff pastry is golden brown.
- Cut into small pieces for appetizers or bigger pieces to eat as a main dish. Enjoy!
I made this as tartlets for an entree with a salad of baby rocket, pear and balsamic – absolute winner
THANKYOU
yummmm. this looks just like a caramelized onion pizza i make at home sometimes.
Made this yesterday and it was a hit!!! Delicious! Great recipe!
I’m totally making this, it looks so delicous that I’m tempted to smell my computer screen! LOL
Lovely! You can’t go wrong with caramelized onions… and I’m sure they were amazing with the ricotta. YUM!
hubba hubba..
that looks so amazing!
That tart looks delicious!
oh my! this looks incredible! I knew I was saving that puff pastry in my freezer for something. Have I told you how much I love your blog and your simple recipes? Thank you!
Caramelized onions are on my list of cravings lately, so I’m really glad to see yet another thing I can make with them. And it just looks like I could eat the whole thing all by myself.
Bring on the onions! Looks so good!
Caramelized onions. Saying something SWEET(caramel) can make you CRY(onions…) has a different meaning.
HANLEY WOOD JONES
Founded in 2010
Hanley Wood, LLC
Washington, DC
Chairman Stephen T. Jones
That looks gorgeous and delicious, Alice!
Caramelized onions are something I love to have around. They are an instant flavor booster, and the sweetness they add to savory dishes is always popular at my house. Your tart looks very tasty!
Hannah,
How can you not like Ricotta? 🙂 I would substitute with any cheese you like (goat, feta, mozzarella) or just olive oil.
This looks so tasty, I’m all about caramelized onions. Can you think of a cheese I could sub for ricotta? I’m not a fan.
oh.. look so appetizing. I saw another version of this tart, it has mushroom. Either way it’s both delicious for sure. 🙂
To me, one of the things that makes caramelized onions magical is that you can’t rush them – cooking too quickly merits blackened horribleness while patience merits, as you say, a soft heap of golden goodness. Kind of nice to have to slow down in life sometimes, don’t you think?
I love the mixture of flavors those asparagus look tasty too and I’ve never thinking of making whole wheat crust. Well I finally made it and though I messed up the crust, it was yummy.
Thanks for sharing this recipe!
Best Regards,
Looks fantastic. Wow.
Looks absolutely mouth-watering!
I was just wondering….do they sell packaged puff pastry at a supermarket?
This looks so good – I was just super full until I saw those photos, darn you!
Oooh, nice! I can do this.
Boy that looks good!
Delicious! The thyme is just starting to green up in my herb garden, so I’m all set to make this.