Sometimes simple is better. Especially if you’re working with a little butter.
This savory onion tart recipe is a drool-worthy follow up to last month’s oven-roasted tomato soup from L.A. creative, Leanne Citrone. We wanted more — and Leanne didn’t disappoint with this simple and fun to make appetizer or accompaniment to said soup.
With more of us cooking for pure pleasure, stress relief, and, of course, sustenance this season, a simple recipe like this one gives us all the feels. Here’s how to make Leanne’s simple tarts for an impromptu gathering or holiday soirée. Note: there are gluten-free puff pastry doughs available, but we suggest testing them beforehand to see if they hold up!
Leanne’s Savory Onion Tart with Fresh Herbs
1 sheet of puff pastry, defrosted (I love Dufour)
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
7 onions (I use a combo of yellow and red)
4 thyme sprigs
3 tablespoons Madeira
Pink or grey salt
1 small egg
1 1/2 cups mixed herbs, I use celery leaves, fennel fronds, tarragon, oregano
1 tablespoon aged thick balsamic
Maldon salt for seasoning
Roll out your puff pastry, lay it onto a baking sheet with parchment paper, take a fork and gently poke your puff pastry all over. This will keep it from puffing up too much as you bake your tart. Leave in the fridge until needed.
Heat your oven to 400 degrees.
Cut the stem of the onion leaving the root intact. Place the onion with the cut stem side down on the cutting board. This will keep it stable. Cut the onion in half through the root end. Peel back the onion skin and place the onion half cut side down and slice straight down so you have half-moon slices.
Heat your olive oil and butter in a wide-bottomed pan over medium heat. Add your onions and thyme, season with salt and cook for 45 minutes to an hour, stirring often, until the onions are golden. Be careful that the onions don’t burn, you may need to adjust your heat accordingly.
Once the onions are golden and delicious add your Madera and deglaze the pan.
Remove your puff pastry from the fridge. Spoon the onions onto the center of the pastry, leaving 1/2 inch around the edge as a border. Brush the border with your egg wash and bake in the oven for 30 minutes until the pastry is cooked and golden.
Remove from the oven and let cool for 5 minutes.
Chop or hand tear your herbs and sprinkle them on top with a drizzle of the aged balsamic and light sprinkle of Maldon salt.