The second of my two dinner party hors d’oeuvres was a caramelized onion tart. This idea appealed to me for two main reasons: half of it could be prepared a day in advance, and it used store-bought puff pastry which is easy to work with and it looks fancy-schmancy. This definitely met my requirements for a simple, yet elegant dinner party. It was a no-brainer for my menu.
The tart is made with a store-bought puff pastry which surprisingly was really easy to work with. I was expecting it to be like phyllo dough, which is high maintenance as it needs constant coverage so it doesn’t dry out. Then on top of the flaky pastry crust, there’s a creamy ricotta mixture and finally the sweet and silky caramelized onions. You just can’t go wrong with caramelized onions. Sure they take awhile to make but the effort is completely worth it. Remember when I made French Onion Soup? Yet another example of how slow cooking onions is pure amazingness.
So the game plan for the tart was to caramelize the onions the day before the party. Then on the day of, all I had to do was thaw out the puff pastry, mix together the two other ingredients, throw it all on the puff pastry and bake! It came out of the oven 5 minutes after everyone arrived and was devoured soon after that. To make my appetizers even easier to serve, eat, and clean up, neither of them required utensils. Finger food is definitely the way to go!
Caramelized Onion Tart
from Sweet Savory Life
2 tbsp butter
1 medium-large yellow onion, thinly sliced
1 tsp fresh thyme leaves
1 tsp sugar
1/4 tsp salt
1/2 cup ricotta cheese
1 egg yolk
1/4-1/3 cup shredded Parmesan cheese
1 sheet frozen puff pastry
Preheat oven to 350 degrees F. At this point, remove puff pastry from freezer (if you haven’t already) and let thaw while cooking the onions. In medium skillet over medium heat, add butter and melt. Add the onion, thyme, sugar, and salt. Cook, stirring occasionally, until the onions have fully caramelized and are golden in color, about 25-30 minutes. Remove from heat and set aside.
In small bowl, mix together the ricotta cheese and egg yolk.
To assemble the tart, lay the puff pastry on a baking sheet and fold in the edges about 1/2″. Spread the ricotta-egg mixture on the dough. Spread 1/2 of the Parmesan cheese over ricotta mixture, top with caramelized onions and then the remaining Parmesan cheese. Bake 25-30 minutes, until the puff pastry is golden brown and baked through. Cut into squares and serve warm.