This onion thyme tart is a cinch to make: frozen puff pastry, yellow onions, thyme, olive oil, and salt. Bingo. Dinner’s done.
We have a thing for simplicity. At least when it takes the shape of this stunning, conversation-stopping, five-ingredient (yes, five!) appetizer of knee-wobblingly flaky pastry strewn with sweetly caramelized onions and traces of fresh thyme. That’s not to say you can’t embellish this phenomenon from blogger Amy Pennington, whether with a crumbling of feta or goat or blue cheese, a splash of balsamic, maybe even…well, we’ll let you fill in the blank. Originally published December 5, 2011.–Renee Schettler Rossi
Onion Thyme Tart
- Quick Glance
- 20 M
- 1 H, 40 M
- Makes 1 tart
- 3 tablespoons olive oil
- 2 whopping big yellow onions, cut into thin half moons
- 1 teaspoon salt
- 5 to 7 sprigs thyme, leaves stripped and chopped
- 1 sheet frozen puff pastry, defrosted but kept cool (Editor’s Note: Splurge on the all-butter puff pastry from Dufour. Pepperidge Farm has too many ingredients–none of them butter–for us to feel good about.)
- 1. Heat the olive oil in a large sauté pan over medium heat. Add the onions and stir continuously until softened, 8 to 10 minutes. Sprinkle in the salt and continue stirring until the onions release their moisture and the pan becomes more and more dry. When this happens, add half of the thyme and reduce the heat to medium low. Cook the onions, stirring occasionally, until caramelized and golden, 30 to 40 minutes or so. (If the onions start to brown, reduce the heat as low as your stove goes.) Remove from the heat and set aside.
- 2. Preheat the oven to 350°F (176° C). Adjust the oven rack to the center position.
- 3. Unfold the sheet of defrosted puff pastry on a parchment-lined baking sheet. You may wish to run a rolling pin over it a couple times just to even the dough. Scatter the top evenly with the onions.
- 4. Bake the tart for 25 to 35 minutes, until the pastry is golden brown and flaky. Remove it from the oven, sprinkle the remaining thyme over the top, and let it cool for 10 minutes before slicing into small squares for serving. (Any leftover tart can be kept at room temperature, lightly covered with parchment. Best to crisp it in an oven or toaster oven prior to nibbling.)