Easy French Onion Tart
Submitted by happyzhangbo
Easy French onion tart piles deeply caramelized Vidalia onions onto a buttery puff-pastry base with a raised golden border. A Parisian bistro appetizer that slices into handsome party wedges.
YIELD
6 servingsPREP
18 minCOOK
42 minREADY
60 minEasy French onion tart is what happens when the flavor of a classic soupe à l’oignon gets parked on a buttery sheet of puff pastry. Three sweet Vidalia onions slowly caramelize in olive oil with a bundle of thyme sprigs, deglazed again and again with small splashes of beef stock until every slice turns deep mahogany and jammy. That one step takes patience but no skill, and it’s the whole dish.
While the onions cook down, a sheet of store-bought puff pastry becomes the crust. A clever trick builds in a raised edge: cut a one-inch border off each side, brush a little water on the main rectangle, then press those strips back on top to create a frame that puffs sky-high. The center is docked with a fork so it stays flat and crisp, ready to hold the onions.
Served warm and sliced into wedges, it works as a party appetizer, a lunch with a bitter green salad, or the vegetarian main on a cheese-and-wine night.
Pro Tips
- Caramelize the onions slowly over medium-low heat. Rushing on high burns the sugars and leaves the centers raw. Plan on close to 45 minutes, stirring often.
- Deglaze with stock a tablespoon at a time. Flooding the pan steams the onions instead of caramelizing them.
- Keep the puff pastry cold until the moment you roll it. Warm pastry tears and deflates in the oven.
Variations
- Top the onions with crumbled goat cheese or blue cheese before the final bake for a richer, tangier finish.
- Add a few fresh figs or sliced pears on top for a sweet-savory version.
- Drizzle the cooled tart with balsamic glaze and a handful of arugula for a bistro-style presentation.
Ingredients
Directions
Preheat the oven to 400℉ (200℃).
Line a baking sheet with parchment paper.
On a work surface or cutting board, roll the puff pastry into a roughly 10 by 16-inch rectangle.
With a sharp knife, trim off uneven edges to make a perfect rectangle.
Evenly cut off the outer 1 inch of each side of the rectangle into strip, place on the prepared baking sheet.
Dip your finger in water and run around the top edges of the rectangle and replace the removed strips of pastry along the edges of the sheet, pressing lightly to adhere.
With a fork, pierce the interior of the tart shell to prevent rising, do not pierce the adhered edges.
Bake until the outer edges have puffed and are golden in color; 14 to 16 minutes. Set aside.
Add 2 tablespoons olive oil in a large skillet over medium-low heat.
Stir in onions and thyme sprigs and season well with salt and pepper.
Cook, stirring occasionally, until the onions start to brown.
Pour in the stock, a tablespoon at a time, as the pan gets dry, scraping and stirring the brown bits that are stuck to the bottom of the pan.
When the onions are caramelize and color turns into dark and golden, remove from the heat and discard the leafless thyme sprigs.
When ready to serve, preheat the oven to 350℉ (180℃).
Evenly spread the caramelized onions on the cooked pastry shell and bake in the oven until heat through, about 6 minutes.
Transfer onto a cutting board and slice into wedges.
Place on a serving platter and garnish each wedge with a sprig of fresh thyme.
Serve warm.
Comments
