Caramelized Onion Tart
2 tbsp. butter
1 medium-large yellow onion, thinly sliced
1 tsp. fresh thyme leaves
1 tsp. sugar
¼ tsp. salt
Freshly ground black pepper, to taste
2 tbsp. white wine (optional)
½ cup ricotta cheese
1 egg yolk
1 sheet frozen puff pastry, thawed (or 1 half batch homemade puff pastry)
¼ cup shredded Parmesan cheese
Minced fresh parsley, for garnish
Preheat the oven to 350° F. In a medium saucepan set over medium heat, melt the butter. Add the sliced onion, thyme, sugar, salt, pepper and white wine to the pan. Cook, stirring occasionally, until the onions have fully caramelized and are golden brown in color, about 20-25 minutes. Remove from the heat and set aside. In a small bowl whisk together the ricotta and egg yolk until smooth.
To assemble the tart, lay the puff pastry sheet on a baking sheet and fold in each edge about 1 inch. Spread the ricotta mixture over the puff pastry. Sprinkle about half of the Parmesan cheese over the ricotta mixture. Layer the caramelized onions evenly over the ricotta mixture. Top with the remaining Parmesan. Bake 25-30 minutes, until the puff pastry is golden and baked through. Slice into squares or rectangles and serve warm.
Printed from Annie's Eats