Thursday, October 1, 2009

Onion Tarts

I remembered I had a box of frozen puff pastry in my freezer when my friend asked me to make puff pastry with her over the weekend. I wasn't able to participate in that challenge because purging my crap room, I mean craft room, and my daughter's clothing was much more pressing.  So, I decided to use that box of puff pastry and make something. On Saturday, my girls had seen an episode of 5 Fix on the food channel and one of the featured items was an onion tart. They didn't forget it. So, guess what I made? Yep, Onion Tart. Carmelized onions get sweet and melt-in-your-mouth tender; mixed with the buttery flakiness of puff pastry and you can't help but have a bite of sweet ectasy.

Onion Tart

Makes 4-6 tarts

6 small to medium white onions
2 tbsp olive oil
Course Salt & Fresh Ground Pepper
1 roll of Puff Pastry, thawed

Heat oven to 350 degrees

Cut onions into small rings. Heat oil in medium sized saute pan and add onions. Stir occassionally until onions are carmelized, 15-20 minutes. Meanwhile, cut pastry with firm and even downward pressure into 6" squares. Slice 1/2" off of each edge and stack on the sides of each square, securing each piece with a little water. Place each tart on a baking sheet covered with parchment paper or Silpat. Poke holes in the middle of each tart. Bake for 20-25 minutes, until tarts are puffed and golden.
Remove from baking sheet and place on a serving plate. Fill each tart with hot carmelized onion mixture.

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