Puff pastry onion tart/Caramelized onion tart

Shiny onions on a pastry bed!

When caramelized onion meets rich puff pastry in an oven, only amazing things can happen!

This is a simple tart but the taste is buttery delicious!

I have always baked with store bought puff pastry and recently I made a bold attempt to make some pastry at home.

To try that home made pastry dough, I baked  a tart. I took a 1/4 of the pastry made here: pastry from scratch. It was testing the quality of the puff pastry I made, patiently rolling, folding and chilling. This can easily be done using store bought puff pastry too. So don’t be disheartened if you do not want to go through the long process of making it at home.

This is a super easy tart with caramelized onions and a few more ingredients and is fit for kids and adults alike. I used only a small part of the dough so the amount of butter intake is decreased. Okay, that is no justification! This in fact, is a high fat treat…no doubt! Just find an excuse to indulge! Maybe invite those friends who hit the gym meticulously.

Ingredients for Caramelized Onion

• 3 tbsp vegetable oil
• 3 large red onions
• 1/2 tsp salt
• 1 tsp sugar
• 1 tsp balsamic vinegar
• 1 tsp dried rosemary

1. Peel skin of onions and cut them into halves.
2. Slice them long and thin.
3. In a heavy bottom pan add vegetable oil and cook onion by sprinkling salt and sugar.
4. On constant stirring, onions caramelize and turn deep brown  (Good caramelizing takes 40-50 minutes on medium to low heat stirring frequently.)
5. Sprinkle balsamic vinegar and mix well.
6. Set the onions aside to cool.

Making the tart

Ingredients:

• Puff pastry as needed
• Caramelized onion divided
• 1 egg mixed with 1 tsp water

1. Take an appropriate amount of puff pastry dough to make 6 tarts and allow it to thaw in the refrigerator overnight or alternatively at room temperature for 2 hours.
2. In the meantime, line baking tray with a parchment paper.
3. Preheat the oven to 400 ° F.
4. Roll out dough that is at room temperature to a slightly less than 1/8 inch thick rectangle.
5. Mark and cut the puff pastry dough with a very sharp knife, pizza wheel or sharp edged container into equal sized squares.
6. Shape puff pastry by pressing the center gently with the finger forming a flattened center and slightly raised edge.
7. Poke the center with the tines of the fork to prevent puffing.
8. Put caramelized onion in the center and sprinkle with rosemary.
9. Brush the edges with egg mixed with water. (This imparts a golden colour on baking.)
10. Put oven rack in middle of the oven and bake pastry for 15-20 minutes until the edges brown.
11. Check the pastries frequently because they become fully baked and browned in a short time
12. Remove from oven,cool and release from parchment paper.
13. Serve it warm.

Puff pastry tastes best when they are warm and fresh from the oven. This is a pastry distinguished for its lightness and flakiness. It has a signature elegance when baked. So this will become one of those recipes you will make again and again.

This pastry puffed up too much. I should have rolled it into thinner pieces or reduced the number of folds. What do you think?

The hardest part is waiting for this onion tart to cool down to start eating.

I think indulging in a tasty treat once in a while is no big crime as it goes ‘you only live once’. Enjoy!

I am linking this tart to party with Fiesta Friday #61

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