French Onion Tart (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 sheets of puff pastry, left in the fridge to thaw overnight
02 -
4 cups sliced yellow onions (sweet)
03 -
1 tablespoon of olive oil
04 -
2 teaspoons of brown sugar
05 -
1/2 teaspoon of kosher salt
06 -
1 cup shredded Gruyere cheese
07 -
2 teaspoons fresh thyme, chopped and leaves only
08 -
2 tablespoons heavy cream
# Instructions:
01 -
Warm up the olive oil in a big pan over medium to high heat. Toss in the onions and cook for about 10 minutes or until softened. Sprinkle in the salt and brown sugar, and let it cook uncovered for another 20 minutes until the onions are caramelized. Allow the mixture to cool down before using.
02 -
Set your oven to 400°F. On a baking tray covered with parchment paper, place the pastry sheets so they overlap and press them together into a big rectangle. Fold the edges up and poke holes in the base with a fork.
03 -
Spread the shredded cheese evenly over the pastry base. Add the cooled caramelized onions on top. Brush the edges with the heavy cream, then sprinkle thyme all over.
04 -
Pop it in the oven and bake for 18 to 20 minutes, or until the cheese is melted and the pastry is golden and crisp. Let it sit for 5 minutes before slicing. Sprinkle extra thyme on top if you'd like.
# Notes:
01 -
This tart works great whether served warm or at room temperature.
02 -
Be sure the caramelized onions are cool before putting them on chilled pastry.