Rosemary Onion Tart
Caramelized onions and gooey fontina cheese are a match made in heaven.  Fresh rosemary and parsley give this tart complexity of flavor and a touch of green color. Store-bought puff pastry makes this elegant dish a cinch to prepare.
Ingredients
- 3 medium red onions
- 3 medium white onions
- 1 leek, sliced crosswise (reserve greens for other uses)
- 1 tablespoon olive oil
- 1 tablespoon heavy cream
- 5 sprigs fresh rosemary; 2 for submerging, 3 for roasting
- 1 sheet puff pastry, thawed
- 1/3 cup Fontina cheese, shredded
- ½ cup fresh Italian parsley, coarsely chopped
Instructions
- Preheat oven to 425.
- Thinly slice 1 red & 1 white onion. Saute onion & leek in olive oil over medium high heat, covered, until soft, stirring occasionally, for 15 minutes. Remove from heat.
- Cool 5 minutes; add cream and submerge 2 fresh Rosemary sprigs under creamed onions. Cover and set aside.
- Trim remaining onions and cut each into 6 sections, keeping wedges intact.
- Place on baking sheet, top with 3 fresh Rosemary sprigs and roast 20 minutes.
- In the meantime, roll out puff pastry sheet into 13 x 3 rectangle, fold over edges 1/4 inch and crimp with a fork. Transfer to baking sheet lined with parchment paper.
- Spread creamed onion mixture evenly overall. Arrange roasted onion wedges on top, evenly add Fontina cheese and bake 15 minutes.
- Top with Parsley and serve in squares.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 70 minutes
Servings: 8, makes 16 squares
