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Caramelized Onion Tart with Sun-Dried Tomatoes

Caramelized Onion Tart with Sun-Dried Tomatoes by The Culinary ChaseWith all the food experimenting I do, baking with puff pastry has always been a challenge for me. I pore over cookbooks and sites looking for clues as to how to achieve the ultimate crisp and light pastry with flaky golden layers.

I do all the things I am supposed to do – preheat the oven for at least 25 minutes, make sure the pastry is cool, the toppings are room temperature but I never knew that choosing the right baking pan can make a difference, too. I read that dark baking sheets may bake pastry faster. Well whatever the case, for me it’s learning from my mistakes and practice, practice, practice! I won’t say that this onion tart was a failure, but it certainly wasn’t the best.  I had read (after the fact, of course) to bake the pastry 10 minutes before adding the toppings.  The toppings, however, saved the day.  I am happy to try this again and hopefully with better, puffier results.

Serves 2 to 4
3 onions, peeled and sliced
2 tablespoons olive oil
1/2 cup sun-dried tomatoes, roughly chopped
sheet frozen puff pastry, thawed
1 cup Parmesan cheese, grated

1. Preheat oven to 400f.
2. Place puff pastry on a baking tray. Prick surface with a fork (this lets steam escape while baking), leaving a 1-inch border untouched. Score a half-inch border all around. Brush the pastry border with a beaten egg.
3. To prepare onions, place a large sauté pan over medium heat. Add oil and onions, and a pinch of salt. Cook, stirring occasionally, until onions turn golden and sweet, 10 to 15 minutes. *Allow onions to cool before adding to puff pastry.
4. Scatter half of cheese over pastry and top with onions. Add remaining cheese and tomatoes over top. Bake until the edges are golden and the bottom is browned, about 20 minutes. Slice and serve hot out of the oven or at room temperature.

onion tart CollageThe Culinary Chase’s Note: You can also use fontina or Gruyère cheese. Puff pastry is easiest to work with when it’s cold, place whatever you’re not using in the refrigerator, and if the pastry gets too soft while you’re rolling it, simply return it to the fridge to firm it up.  Enjoy!

The post Caramelized Onion Tart with Sun-Dried Tomatoes appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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