Recipe · Pastry
Caramelized Onion Tart
Serves 4. A Dutch oven and a half-sheet pan.
Ingredients
Onions:
- 2 tbsp unsalted butter
- 2 tbsp neutral oil
- 2 lb (900 g) yellow onions, halved and cut into 1/4-inch (6 mm) slices
- 2 tsp coarse salt
- 1/2 tsp black pepper
- Splashes of water
Tart:
- 1 sheet frozen puff pastry, thawed
- 2 large eggs, beaten
- 1 more egg plus 1 tbsp water, for the wash
- 1/4 cup (60 ml) heavy cream
- 2 oz (~57 g) goat cheese, crumbled
- 1 tbsp balsamic vinegar
- 1 tsp fresh thyme leaves
Directions
- Heat the butter and oil over medium-high. Add the onions, salt, and pepper. Cover 3 to 5 minutes, then uncover and cook 5 to 7 minutes.
- Turn the heat to medium and cook about 1 hour, stirring, and deglazing with splashes of water, until the onions are deep brown and jammy. Cool to lukewarm.
- Heat the oven to 400°F (205°C). Line a pan with parchment. Roll the pastry to about 12 by 9 inches (30 by 23 cm).
- Brush a 1/2-inch border with egg wash and lightly score along the inside of that border.
- Mix the onions with the 2 beaten eggs and the cream. Spread the mixture inside the border.
- Bake 25 to 30 minutes, until puffed and golden. Top with the goat cheese, rest 5 minutes, then finish with balsamic vinegar and thyme.