So I’m back again with my favorite invention ever: puff pastry! Helps you make simple recipes look fancy schmancy. Never fails. This onion tart is ridiculously easy but gives the illusion that it’s a high class, complicated meal. I’m all for putting up the facade of that I’m a world-renowned chef. No need to let people believe otherwise.
For this tart I used gruyere cheese. I really like the nutty, fruity flavor it added to the onions. But I’m also realistic about things. Gruyere can be on the expensive side. I happened to have some in my fridge and that’s why I made it, but feel free to use whatever cheese you like. Mozzarella, provolone, or asiago would also go great with this.
Aside from the cheese, the other main ingredient is obviously the onions. I am the worst at caramelizing onions because it takes time and I have absolutely no patience. To get the onions at the right texture, it can take about 30 minutes. So go read a book or something while you’re waiting. If you sit in the kitchen staring at the stove, it will take forever.
Puff Pastry Onion Tart
1 puff pastry sheet
2 medium size onions, thinly sliced
2 cups gruyere cheese shredded
1/4 cup butter
1 teaspoon parsley
1. Melt butter in skillet over medium heat. Once butter is melted add onions and parsley. Mix together then cover pan and let sit for about 30 minutes. When the onions are caramelized, set aside.
2. Place puff pastry on a floured surface and flatten with a rolling pin. Using a fork, poke holes in the pastry (this will prevent it from puffing up). Line a cookie sheet with foil and place the puff pastry on the foil.
3. Cover the pastry with the cheese, leaving about 1/4 inch around the edges. Then cover the cheese with the onions.
4. Bake the puff pastry for about 12 minutes in a 400 degree oven. Bake until the cheese is melted and pastry is golden brown.
5. Let cool for about 5 minutes before cutting into squares. Serve and enjoy!