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
  • total: 30 minutes
  • Serves: 12

Recipe

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large sweet onion, thinly sliced or all-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1 1/2 cup shredded Gruyère cheese or Swiss cheese (about 6 ounces)
  • 1/4 cup Parmesan cheese
  • 2 tablespoons chopped fresh chives

Directions

  1. Heat the oven to 400°F.  Line a baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. Spread the onion mixture on the pastry to the rim.  Sprinkle with the cheeses and chives.

  5. 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.

  6. 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.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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