Caramelized Onion Tart
Caramelized Onion Tart
Slowly cooking sweet onions until golden creates a sophisticated filling between the flaky puff pastry crust and the smooth Gruyère and Parmesan cheese topping.
- Thaw: 40 minutes
- Prep: 15 minutes
- Cook: 15 minutes
- Bake: 20 minutes
- Cool: 15 minutes
- Serves: 12
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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipThe kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.
If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.
Always flip and place the cut side of the Puff Pastry down on the baking sheet.
You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.
Bottom Crust
Thawing and Rolling Puff Pastry
Recipe
Ingredients
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2 tbsp. vegetable oil
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1 large sweet onion, thinly sliced
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All-purpose flour
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1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
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1 1/2 cups shredded Gruyère cheese
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1/4 cup grated Parmesan cheese
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2 tbsp. chopped fresh chives
Directions
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Heat the oven to 400°F. Line a baking sheet with parchment paper.
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Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for 15 minutes or until well browned, stirring often. Remove the skillet from the heat and let cool to room temperature.
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Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Place the pastry onto the baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork.
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Spread the onion mixture on the pastry to the rim. Sprinkle with the cheeses and chives.
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Bake for 20 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 5 minutes. Cut into 24 (3x2-inch) rectangles. Serve warm.
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Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.
Comments
Submitted by:
Tahani S.
Date: 5/17/2007
"The recipe does not idicated the amount of onions to use in the ingredients list."
Submitted by:
Tracy V.
Date: 5/17/2007
"havent tried it yet"
Submitted by:
Pamela S.
Date: 5/22/2007
"Where's the onions in the ingredient list?????"
Submitted by:
Diane S.
Date: 5/21/2007
"It sounds wonderful, but am I crazy or is it missing an ingredient (onions)???"
Submitted by:
Denise B.
Date: 5/21/2007
"Please include the ingredient "onion" and the "quantity" needed for this recipe"
Submitted by:
Kelley A.
Date: 5/27/2007
"You forgot to list the amount of onions needed. I say the more the merrier. You can never have enough onions."
Submitted by:
Madlyn C.
Date: 4/6/2011
"The recipe lists one large sweet onion, thinly sliced. It's the second ingredient on the list. Very good. The cheeses accent the onions very well. A keeper!!!"
Submitted by:
Libby F.
Date: 6/2/2011
"Mine wasn't as pretty as pictured, but it was still delicious. It is very sweet and a bit greasy. I added chopped mushroom which I sauteed in the reserved oil from the onion. Makes for a great appetizer!"
Submitted by:
Rosalie P.
Date: 5/31/2007
"Sounds delicious.I had made my own version-same style/shape since I couldn't find an onion recipe. This one has parmesen which will add a zest of flavour! Is the recipe missing the main ingredient--onions??I've read it over several times.I'm sure it will be tasty though!"
Submitted by:
Sophia K.
Date: 9/21/2009
"I added crisp crumbled bacon and it was delish!"
Submitted by:
Len L.
Date: 5/5/2011
"This seemed very sweet but very tasty - what could be added to give it a little bit of bite or sourness"
Submitted by:
Pat P.
Date: 11/21/2010
"I made this last Thanksgiving and it was a big hit!! Easy and very, very delicious!"
Submitted by:
Carmel S.
Date: 12/24/2010
"A must for caramelized onion fans. Very delicious and easy to make. Except for the fresh chives, these are ingredients I usually have on hand anyway--sometimes I even leave out the chives."