Caramelized Onion Tart

When I posted this picture a while ago, quite a few people showed interest in the Onion Tart. I have been meaning to make this for a while but never got down to it until recently. I didn't have puff pastry sheets on hand and thought I'd use the Filo sheets that I had in my freezer instead. Well, I think that the tart tastes definitely better with puff pastry sheets. The filo sheets worked but weren't as good - were too flaky in this case. So, I would highly recommend using buttery pastry sheets instead. The topping is super tasty regardless - this is definitely something I'll be making often - it's particularly great when entertaining.

CARAMELIZED ONION TART


Ingredients:

For the Onion Filling
Red onions - 2, thinly sliced (I used my food processor - makes life so easy)
Garlic - 3 cloves, chopped
Heavy cream - half cup
Balsamic Vinegar - 1 tbsp (optional)
Brown Sugar - 1 tsp
Red Chilli Flakes - half tsp
Extra virgin Olive oil - 2 tbsp
Salt & Pepper - to taste

For the Tart:

Puff Pastry sheet- 1 sheet (Half of one box), thawed according to package directions
Parmesan cheese - half cup, grated
Red bell peppers - sliced thinly into long pieces
Milk - 1 to 2 tbsp (or egg wash if you prefer that)

Method:
1) Heat olive oil in a pan on medium and add garlic, sliced onions and red chilli flakes, brown sugar and a pinch of salt. Cook on medium, stirring every once in a while until browned. Add the balsamic vinegar and continue cooking the onions until they are caramelized and almost paste like- about 30 to 40 minutes in all. Yes, it takes patience but it's worth it.

2) Pour the cream on the onion mixture and switch off the stove once warm. Season to taste with salt and black pepper and allow to cool a bit.

3) Preheat oven to 425F. Line a cookie sheet with foil. Spread out the thawed puff pastry sheet a little with a light dusting of flour. Fold all 4 sides of the puff pastry sheet about one inch thickness. Brush the edges with milk (or egg wash if using) to create a border for the tart.

4) Using a fork, lightly pierce the inside of the puff pastry sheet (leaving out the borders) - this will prevent the tart from puffing up when baked.

5) Spread half of the parmesan cheese on the base, top with the caramelized onion mixture, top with the remaining parmesan cheese and line the red peppers.

6) Bake for 30 minutes or until crispy and golden brown. Serve warm.