Caramelized Onion Tart
Easy as pie. Except it’s a tart.
This is the easiest blow-your-mind-good vegetarian dish you can put together in under an hour. It has the taste of a complex, bacon filled treat but the effort of a pre-made tart. Ta-dah!
Time: 40 minutes, including baking
1/2 package of puff pastry (i.e. one of the trifolds of dough. Just one.)
2 TBSP of olive oil
1 TBSP of butter
3 large white onions, sliced into rings
salt and pepper to taste
1 TBSP of fennel seeds
1 TBSP of red wine
8 oz. feta cheese
Preheat oven to 425. Find the vintage tart pan your mom sent you (thanks, Mom!).
Unwrap the puff pastry and dust with flour. Roll out with a rolling pin to thin it down. Try to make it as square as possible. I know this is an impossible task. Try anyway.
Fit puff pastry into large tart pan (12" or more), leaving some overlap on the edge.
Now, you’re going to do something called blind baking. Put some parchment paper over top of pastry, then add rice to prevent excessive puffing. Yes, you can bake rice!
Bake the pastry for 20 minutes, or until sides are golden brown. Take it out of the oven and remove the rice, then bake for another five minutes before pulling it out for good, and then set aside to cool.
In the meantime, find a cast iron pan or medium skillet, and heat the olive oil and butter over medium heat. When it’s all hot and foamy, add the onions.
Saute until caramelized, 20-25 minutes. Yes, it really takes this long. Don’t skimp.
Season with salt, pepper, and fennel seeds, then add wine to deglaze the onion pan. Stir it around so the onions soak up this goodness.
Top the pastry with onions and feta, then serve warm.