Caramelized Onion Tart
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 54
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 8
- Sodium
- 73
- Total: 1 hr 5 min
- Prep: 10 min
- Inactive: 40 min
- Cook: 15 min
Ingredients
1/2 bag of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
2 tablespoons vegetable oil
1 sweet onion, thinly sliced
1 1/2 cups shredded gruyere cheese OR bag swiss cheese (6 ounces)
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh chives
Directions
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
- Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for about 15 minutes or until golden, stirring often. Season to taste and let cool.
- Unfold the pastry sheet on a lightly floured surface. Roll into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the square with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork.
- Spread the onion mixture over the pastry crust. Top with the gruyere and parmesan cheeses and sprinkle with the chives.
- Bake for 20 minutes or until golden and bubbly. Cool for 5 minutes on a wire rack. Cut into approximately 3 x 2-inch rectangles. Serve warm.