Caramelized onion tart

Cooking instructions

• 1.

  This recipe is for a 26 cm baking dish.

  If using frozen puff pastry, refer to the packaging for proper thawing instructions.

  Preheat your oven to 180°C.

• 2.

  Peel the onions and cut them lengthwise, from root to tip, into slices approximately half a centimeter thick

  
• 3.

  Line the baking dish with parchment paper, lightly grease it with oil, and sprinkle sugar evenly across the surface.

  
• 4.

  Arrange the onion evenly in a single layer.

  
• 5.

  Season the onion with salt and sprinkle it with herbs. Fresh thyme and rosemary or a Herbes de Provence mix work well.

• 6.

  Lightly sprinkle the onion with grated Parmesan or mozzarella for added flavor.

  
• 7.

  Cover the filling with puff pastry and pierce it with a fork in several places. I use a 500-gram pack of pastry, dividing it in half and gently stretching it by hand to match the size of the baking dish.

  
• 8.

  For a beautifully golden crust, brush the pastry with a beaten egg before baking it in a preheated oven at 180°C for 30-35 minutes.

• 9.

  Take the form out of the oven and let it cool for 20 minutes. Afterward, place a plate over it and gently flip it, so the pastry ends up on the bottom and the filling on top.