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.