Translate

Tuesday, April 29, 2014

Caramelized Onion Tart



A quick post today to join in with Penny's Tasty Tuesday

This is a great little appetizer to serve while the main dish is being grilled (or cooked in some other way.) The combination of onions and thyme is wonderful, with the onions soft from gentle cooking. Make the onions ahead and bake this at the last minute for a crisp pastry.

Caramelized Onion Tart

1 package puff pastry
4 large yellow onions, peeled, halved and cut into slices
3 Tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup grated Parmesan cheese (or Romano or Asiago)
1 Tablespoon fresh thyme leaves, or 1 teaspoon dried thyme leaves

Preheat oven to 425 degrees. Roll out the pastry (or cut the pre-rolled sheets) into two strips, each about 15 inches long and 5 inches wide. Place each strip onto a parchment paper lined baking sheet. Pre-bake the strips for 10 minutes at 425 degrees. The pastry will puff up dramatically, then fall.

Heat the olive oil over medium heat in a large skillet. Add the onions and gently stir and cook them down. They shouldn't brown, but will slowly soften and caramelize. When they are completely softened and limp, sprinkle with the salt and pepper. Spoon the onions onto the pastry - if it's still puffy, just poke it with a fork and pile on the onions. 

Sprinkle with the cheese and thyme leaves. Bake 10 minutes longer. Cut into crosswise pieces about 2 inches wide to serve. Let cool slightly before serving.


Check out Penny's The Comforts of Home blog for more deliciousness. 
 

22 comments:

  1. Looks delicious! I must try this recipe as I love the scent of onions while they caramalize.
    I could eat this for breakfast!

    ReplyDelete
  2. Looks delicious! I must try this recipe as I love the scent of onions while they caramalize.
    I could eat this for breakfast!

    ReplyDelete
  3. Oh my! That is making my mouth water. We would love this alongside any meal. And it's nice to have something to nibble on while dinner cooks! Hugs!

    ReplyDelete
  4. I love anything with caramelized onions. That sounds yummy.

    ReplyDelete
  5. This certainly looked tasty but just having left the dinner table it was not for me tonight!!

    ReplyDelete
  6. Lorrie, I wouldn't be surprised if this was a riff on the provençal "pissaldiere" - which has anchovies and black olives on top - but truly, yours looks delicious enough as is!

    ReplyDelete
  7. This looks wonderful! You seem to have quite a few dee-licious-looking appetizer ideas! I must pin this one too...

    ReplyDelete
  8. Another keeper for certain Lorrie - I will try this quick and easy appetizer which I can see actually being a tasty little meal with a salad on the side for me.

    Hugs - Mary

    ReplyDelete
  9. Oh I am glad that you reminded me of this because I wanted to try it before. I better pin it.

    ReplyDelete
  10. This sounds great! I don't know why, but your link went to my moderation. It is up and running now. Thanks for linking up to Tasty Tuesday!

    ReplyDelete
  11. p.s. I read that if you poke the pastry before it goes into the oven it wont rise as much the first time....so you won't have to poke it after it is cooked.

    ReplyDelete
  12. This looks delicious, and we both like onions. Thanks for sharing.

    ReplyDelete
  13. It looks so good!

    ReplyDelete
  14. Mmmmm, I love a savory treat!

    ReplyDelete
  15. I would love this.
    It sounds totally delicious!

    ReplyDelete
  16. Suzanne of Simply Suzannes at Home

    Oh Lorrie, what a beautiful blog! So happy that you came by and left a comment, because it brought me here.
    I've had caramelized onion tarts . . . and they're so delicious! YUM! Love your photos.
    We live in Southern California where our average yearly temperature is 72 degrees, so it's easier to have a tomato crop this early in the season. We're enjoying our garden and all that comes with it.
    Again, thanks so much for coming by!
    Have a wonderful week,
    Suzanne

    ReplyDelete
  17. Oh my!!! This looks fantastic! Thank you for the recipe!
    xo,
    Lin

    ReplyDelete
  18. That looks really yummy! I love caramelized onions. (raw is a different story)

    ReplyDelete
  19. It is one of my favorite recipes Lorrie - delicious any time of the year.
    I have a recipe but I will try yours next time I make it - thank you!
    I joined Penny's party for the first time today - I was sorry to see this will be the last one.

    ReplyDelete
  20. Yum! And this reminded me of a similar recipe I have here, waiting to be tested.

    ReplyDelete
  21. Yumm, I love caramelized onions. Such a simple way to bling up a simple vegetable. Clarice

    ReplyDelete

Thank you for commenting. Each comment is a connection between us. I read each one and will usually visit your blog in return. If you are a no-reply blogger, then I will not be able to respond to you directly. If you have a Google+ blog, I am unable to comment there.