Popular Topics

Caramelized Onion Tart

Caramelized Onion Tart

2.5 6

Slowly cooking sweet onions until golden creates a sophisticated filling between the flaky puff pastry crust and the smooth Gruyère and Parmesan cheese topping.

serves 12 (2 pieces each)

Ingredients

cost per recipe: $11.25

The price is determined by the national average.

  • 2

    tablespoons vegetable oil

  • 1

    large sweet onion, thinly sliced

  • as needed all-purpose flour

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 1 1/2

    cups shredded Gruyère cheeseor Swiss cheese (about 6 ounces)

  • 1/4

    cup Parmesan cheese

  • 2

    tablespoons chopped fresh chives

view nutrition info

How to Make It

Heat the oven to 400°F.  Line a baking sheet with parchment paper. Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for 15 minutes or until well browned, stirring often.  Remove the skillet from the heat and let cool to room temperature. Sprinkle the work surface with the flour.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 12-inch square.  Place the pastry onto the baking sheet.  Brush the edges of the pastry with water.  Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim.  Prick the center of the pastry thoroughly with a fork. Spread the onion mixture on the pastry to the rim.  Sprinkle with the cheeses and chives. Bake for 20 minutes or until the pastry is golden brown.  Let the pastry cool on the baking sheet on a wire rack for 5 minutes.  Cut into 24 (3x2-inch) rectangles.  Serve warm.
Step 1

Heat the oven to 400°F.  Line a baking sheet with parchment paper.

Step 2

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for 15 minutes or until well browned, stirring often.  Remove the skillet from the heat and let cool to room temperature.

Step 3

Sprinkle the work surface with the flour.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 12-inch square.  Place the pastry onto the baking sheet.  Brush the edges of the pastry with water.  Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim.  Prick the center of the pastry thoroughly with a fork.

Step 4

Spread the onion mixture on the pastry to the rim.  Sprinkle with the cheeses and chives.

Step 5

Bake for 20 minutes or until the pastry is golden brown.  Let the pastry cool on the baking sheet on a wire rack for 5 minutes.  Cut into 24 (3x2-inch) rectangles.  Serve warm.

Recipe Tips

  • Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Ratings & Reviews

(6)
  • campbells

    February 10, 2013

    Simplified Version of a French Original

    This is a simplified version of the French pizza "Pissaladiere". Perhaps the main reason why most reviewers say it's so sweet is that it excludes one of the main ingredients in the original recipe: anchovies. The salty "umami" punch of the anchovies give a pizza like this a rich unique depth of flavor. Simply exclude the cheese and lay anchovy fillets directly onto the fully backed above recipe and enjoy. Ignore the naysayers that say that anchovies are too fishy or salty. This pizza in its original French form is always a hit at our parties.

    Was this helpful?

    (0) (0)
  • kcapers

    June 2, 2011

    Caramelized Onion Tart

    Mine wasn't as pretty as pictured, but it was still delicious. It is very sweet and a bit greasy. I added chopped mushroom which I sauteed in the reserved oil from the onion. Makes for a great appetizer!

    Was this helpful?

    (0) (0)
  • kjersti

    April 6, 2011

    Caramelized Onion Tart

    The recipe lists one large sweet onion, thinly sliced. It's the second ingredient on the list. Very good. The cheeses accent the onions very well. A keeper!!!

    Was this helpful?

    (0) (0)
  • Lonnie D.

    December 24, 2010

    Caramelized Onion Tart

    A must for caramelized onion fans. Very delicious and easy to make. Except for the fresh chives, these are ingredients I usually have on hand anyway--sometimes I even leave out the chives.

    Was this helpful?

    (0) (0)
  • Debi B.

    November 21, 2010

    Caramelized Onion Tart

    I made this last Thanksgiving and it was a big hit!! Easy and very, very delicious!

    Was this helpful?

    (0) (0)

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

Recently Viewed