Caramelized Onion Tart
Don’t have a tart pan? We also baked this on a baking sheet with fantastic results. See instructions below.
Ingredients
Makes 6 servings / Prep: 15 min., Bake: 30 min.
- Caramelized Sweet Onions
- 1 tablespoon Dijon mustard
- 1½ teaspoons chopped fresh rosemary
- ¼ teaspoon pepper
- ½ 17.3-ounce package frozen puff pastry sheets, thawed
- ½ cup shredded Parmesan cheese
Garnish:
- fresh rosemary sprigs
Instructions
- Stir together first 4 ingredients; set mixture aside.
- Unfold pastry sheet; roll into a 10-inch square.
- Fit pastry sheet into a 9-inch square metal tart pan, gently pressing onto bottom and up sides.
- Bake, on bottom oven rack, at 400° for 20 to 25 minutes or until browned.
- Remove from oven.
- Press pastry with back of a spoon to flatten.
- Spoon onion mixture onto pastry; sprinkle with Parmesan.
- Bake 5 more minutes.
- Garnish, if desired, and serve immediately.
Notes / Tips / Wine Advice:
If you don’t have a tart pan, unfold pastry sheet onto a lightly greased baking sheet. Bake, on bottom rack, at 400° for 16 to 18 minutes or until puffed and golden. Using a serrated knife, cut a slit around top of pastry, leaving a ½-inch border on all sides. (Do not cut through or to bottom.) Press cut square center to flatten. Spoon onion mixture onto pastry; sprinkle with Parmesan cheese, and bake 5 more minutes.
