Caramelized Onion Tart

We recommend pairing Frescobaldi Pomino Bianco DOC wine with this Caramelized Onion Tart recipe.

Serves 8-10
This recipe is easy to double for a large crowd

1 package frozen puff pastry, thawed
2 large sweet onions, thinly sliced
1 tbsp balsamic vinegar
1 tsp dried thyme or rosemary leaves
3 tbsp butter
1 tbsp honey
8 oz. ricotta cheese
1/4 tsp ground nutmeg
1 egg, lightly beaten
1/4 cup grated parmesan cheese

Heat a medium size skillet, melt the butter and add the onions. Stir the onions frequently. Once the onions soften, add the vinegar, thyme, and honey. Continue to cook the onions until they are caramelized. Remove the onions from the heat and set aside.

In the meantime, pre heat oven to 400 F. Open the puff pastry sheets and cut each in half lengthwise. Place the 4 puff pastry rectangles on greased baking sheets. Gently roll the pastry edges and double the thickness around the edges to create a 1? border all around each rectangle. In a small bowl combine the ricotta, egg and nutmeg and mix well. Spread 1/4 cup of the ricotta over each puff pastry rectangle. Top each with the caramelized onions. Top each with parmesan cheese. Bake for 20-25 minutes until the pastry is puffed and golden on the edges. Cut into thick strips and serve immediately.

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