Caramelized onions are magical things.  Don’t get me wrong, I love onions in all different contexts – raw, sautéed, grilled, you name it.  But caramelized onions are in a category all their own.  They are a wonderful topping for focaccia bread, delicious paired with brie in bite-sized appetizers, and brilliant in French onion soup.  Well, this tart is another phenomenal use of caramelized onions because they are paired with flaky, buttery puff pastry.  Can you say yumtown?

I have to admit that I can no longer bring myself to use the store-bought puff pastry because homemade tastes so much better, they can’t even be compared.  The homemade version really doesn’t take all that much effort, just a few steps of rolling out, folding, and chilling (step-by-step pictures here).  But, if you do go the route of store-bought puff pastry, this is a quick and impressive appetizer.  If only I didn’t know just how much butter was in the puff pastry, I would make short work of this tart as a meal all by itself.


2 tbsp. butter
1 medium-large yellow onion, thinly sliced
1 tsp. fresh thyme leaves
1 tsp. sugar
¼ tsp. salt
Freshly ground black pepper, to taste
2 tbsp. white wine (optional)
½ cup ricotta cheese
1 egg yolk
1 sheet frozen puff pastry, thawed (or 1 half batch homemade puff pastry)
¼ cup shredded Parmesan cheese
Minced fresh parsley, for garnish


  • 01

    Preheat the oven to 350° F.  In a medium saucepan set over medium heat, melt the butter.  Add the sliced onion, thyme, sugar, salt, pepper and white wine to the pan.  Cook, stirring occasionally, until the onions have fully caramelized and are golden brown in color, about 20-25 minutes.  Remove from the heat and set aside.  In a small bowl whisk together the ricotta and egg yolk until smooth.

  • 02

    To assemble the tart, lay the puff pastry sheet on a baking sheet and fold in each edge about 1 inch.  Spread the ricotta mixture over the puff pastry.  Sprinkle about half of the Parmesan cheese over the ricotta mixture.  Layer the caramelized onions evenly over the ricotta mixture.  Top with the remaining Parmesan.  Bake 25-30 minutes, until the puff pastry is golden and baked through.  Garnish with fresh parsley, if desired.  Slice into squares or rectangles and serve warm.