Ingredients
- 1 round sheet puff pastry
- 2 small red onions (or 4 large red onions)
- ⅓ cup (40g) grated Parmesan cheese
- 1 teaspoon (15g) brown sugar
- Salt, to taste
- Extra virgin olive oil, as needed
- Fresh or dried mixed herbs, to taste
Instructions
- Prep the onions: Peel the red onions and slice them crosswise into fairly thick rounds, handling the slices gently so the rings remain together as much as possible.
- Season the pan: Sprinkle the bottom of the prepared pan evenly with the brown sugar, a pinch of salt, and your choice of finely chopped herbs (thyme, rosemary, or a combination).
- Arrange the onions: Arrange the onion slices closely together over the seasoned sugar, covering as much of the base as possible, and fill any gaps with smaller pieces of onion.
- Add cheese and oil: Sprinkle the grated Parmesan generously over the onions, then finish with a drizzle of extra virgin olive oil.
- Cover with pastry: Unroll the cold puff pastry and carefully lay it over the onions. Gently tuck the edges down and inward around the filling, then prick the surface of the pastry several times with a fork.
- Bake: Bake for about 30 minutes, or until the puff pastry is well risen, crisp, and deeply golden.
- Flip and serve: Remove the tart from the oven and let it rest for about 5 minutes. Place a serving plate upside down over the pan, hold them firmly together, and carefully flip them in one confident movement to serve warm or at room temperature.
