Noonday Onion Tart
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 pounds Noonday Onions, halved & sliced in ¼ inch slices
2 tablespoon melted butter plus 1 tablespoon olive oil
1 tablespoon brown sugar
1/2 teaspoon salt
1 tablespoon fresh thyme leaves
Preheat oven to 400 degrees. Using floured rolling pin, roll out the puff pastry to a 10x14 sheet. Place on a rimmed baking sheet and form a raised crust around the edges. Place in the refrigerator while preparing other ingredients. In a saute pan, over medium heat add the butter, oil and onions. Saute slowly allowing the onions to caramelize and soften. Add the brown sugar and stir until it melts into the onions. Caramelizing usually takes 10 to 20 minutes. Lower your heat if the onions begin to brown. Remove from heat and cool slightly. In a bowl mix ricotta, salt and pepper in a small bowl. Using offset spatula, spread ricotta over chilled pastry crust. Arrange onions over ricotta. Sprinkle with chopped thyme. Bake tart until crust is lightly golden & puffed, about 20 minutes.
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