Onion Tart

These small onion tarts start with flat, crisp puff pastry squares and finish with onion, thyme, anchovy paste, shaved Parmesan and a Niçoise olive half. One sheet makes about 20 bite-size tarts, depending on its dimensions.

Onion Tart

Crisp puff pastry squares topped with caramelized onion, thyme and anchovy paste, finished with shaved Parmesan and a Niçoise olive half. Makes 20 small tarts.

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Cook Time 35 minutes mins

Total Time 35 minutes mins

Servings: 20 small tarts

Ingredients Method Notes

Ingredients

  

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• 1 Sheet Frozen Puff Pastry, thawed
• 1 Large Egg, lightly beaten
• 2 tbsp Unsalted Butter
• 2 tbsp Olive Oil
• 1 tsp Fresh Thyme, chopped
• 1 Large Onion, sliced thin
• 1 tsp Anchovy Paste
• Salt & cracked pepper
• Parmesan Cheese, shaved
• 10 Niçoise olives, sliced in half

Method

 

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. On a lightly floured board, roll the puff pastry out to remove the fold marks. Cut out 20 squares with a 2-inch cookie cutter. Place the squares on the baking sheet and brush with the beaten egg.
3. Cover the squares with another piece of parchment paper, and place another empty baking sheet on top. This will keep the dough from rising and cook the squares evenly. Place in the oven and bake for 20 minutes, or until golden brown.
4. Remove from the oven, remove the top baking sheet and set the pastry squares aside. When cool enough to handle, place on a large serving platter.
5. In a large sauté pan over medium heat, add the butter and olive oil. Add the onion, thyme and anchovy paste. Stir with a wooden spoon to combine everything, and sauté until brown and caramelized, about 8 to 10 minutes. Remove from heat and cool.
6. When the onion mixture is completely cooled, spoon about 1 teaspoon of the onion mixture on top of each puff pastry square, covering the entire surface. Top with some shaved Parmesan. Garnish with one of the Niçoise olive halves.

Notes

Makes about 20 small tarts, depending on the dimensions of the pastry sheet. The 35-minute cooking estimate does not include thawing the pastry, preparation or cooling; allow additional time for those steps. Judge the onions by their softened texture and browned color as well as the clock.

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Cooking notes

Why the second baking sheet? The extra tray weighs down the pastry as it bakes, keeping the bases thin enough to eat in a bite or two. Use parchment between the pastry and the upper tray.

Watch the onions, not just the timer. The onions should be soft and browned. Their moisture, slice thickness and the pan’s heat can change how long that takes.

Cool before assembling. Follow the cooling steps before spooning on the topping. The stated cooking time does not include pastry thawing, preparation or cooling.

Technique note: Pepperidge Farm also recommends weighing puff pastry between baking sheets when a thin, crisp result is wanted.

What to cook next

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