Balsamic Onion Thyme Tart
If this isn’t a simple appetizer, I don’t know what is. Caramelized onions with a splash of balsamic vinegar and fresh thyme, placed on top of rolled out (pre-made) puff pastry, and topped with more fresh thyme.
Along with being incredibly simple, it’s so delicious and one of those “company-worthy” dishes. I guarantee that guests will be impressed and think it’s one of those “fancy restaurant appetizers”. Joke’s on them. ;)
I’ve made this tart once before, and it was delicious, but this time I added a splash of balsamic to the onions as they were caramelizing – and it was, of course, so yummy!
We decided to have a girls night this weekend while my hubby, Dad, brother, etc, were all on a fly-in fishing trip up North, . Our girls nights usually consist of appetizers and wine – and I can’t think of a better way to spend an evening than visiting with some fabulous women while sipping wine and eating delicious food!
Next up: moules frites!
Recipe lightly adapted from Leite’s Culinaria.
- 3 tbsp olive oil
- 2 large yellow onions, cut into thin half moons
- 1 tsp salt
- 1 tsp balsamic vinegar
- 5 to 7 sprigs fresh thyme, chopped
- 1 package frozen puff pastry, thawed
- Place olive oil in a large pan over medium heat. Add the onions and stir continuously until softened, about 8 to 10 minutes. Sprinkle in the salt and continue stirring another few minutes. Add the balsamic and half the thyme and reduce the heat to medium low. Cook the onions, stirring occasionally, until caramelized and golden, about 30 to 40 minutes. Remove from heat and set aside.
- Preheat oven to 350°F. Light grease a large baking sheet or line with parchment paper.
- On a lightly floured surface, roll out both squares of puff pastry, until about ½ cm thick. Place puff pastry on prepared baking sheet.
- Top puff pastry with caramelized onions, leaving a ½ inch gap around the edges.
- Bake in preheated oven for 25 to 35 minutes, or until the pastry is golden brown and flaky. Remove from the oven and sprinkle with remaining thyme. Let it cool for a few minutes, and then cut into small squares.