Thursday, November 16, 2006

Caramelized Onion Tart

caramelized onion tart
During the fall season, I tend to crave savory dishes. And one of my favorite types of savory food is in pizza or tart form. Here is a great onion tart that will definitely tickle your senses. And remember, you do not have use the ingredients below--you can customize in many different ways; add mushrooms or olives; swap out the cheese for a different variety; add sun-dried or oven roasted tomatoes; just do whatever appeals to you!


  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 2 large yellow onions sliced into ¼" slices
  • 2 Tbsp chopped fresh thyme
  • 2 cloves garlic, minced
  • ½ cup ricotta cheese at room temperature
  • ½ cup cream cheese at room temperature
  • 1 sheet puff pastry, defrosted frozen sheet, keep chilled until ready to use
  • ¼ cup blue cheese or gorgonzola cheese
  • ¼ cup currants

Preheat oven to 375° F

Heat olive oil and butter in large saucepan over medium heat. When hot, add onions and sauté until onions start to lightly caramelize, about 10 to 12 minutes. Add chopped thyme and garlic. Continue sautéing until onions are more golden and caramelized, about 8 minutes more. Season with salt and pepper to taste. Set aside and let cool.

In a bowl, mix ricotta and cream cheese together until smooth. Set aside.

Remove puff pastry from refrigerator and quickly roll out into 9"x13" rectangle. With sharp knife or pizza wheel trim all edges to ensure it can spring during baking. With a sharp knife score a line about 1/2" from edge all around border of pastry, making sure not to cut all the way through. This allows the border to puff.

Spread the cheese mixture evenly between the score lines. Cover with the onion mixture, again spreading evenly between the score lines. Sprinkle the blue cheese and currants over the onions.

Bake at 375° F for about 25 - 35 minutes, until puff pastry is golden on top and crispy and golden on the bottom. Remove from oven and cut into 2' squares. Eat it while hot, or at room temperature.

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