Serves: 4
Ingredients:
2 tablespoons unsalted butter
2 tablespoons olive oil
1 pound yellow onions, thinly sliced
1 teaspoon coarse salt
1 sheet puff pastry, thawed
2 eggs
2 tablespoons heavy cream
Wine-pairing tip: A French pinot gris counters the creaminess of this dish.
Steps:
Preheat oven to 400°F. Heat butter and olive oil in a large sauté pan over medium-high heat. Add onions and salt, stirring to combine. Cook 25 to 30 minutes, or until onions are golden and caramelized. Set aside to cool.
As onions cool, roll pastry into a 12-inch square on a lightly floured surface. Brush edges with water and fold, creating a 1½-inch border. Press lightly with a fork to seal. Prick center of dough with a fork 15 times.
Place dough on a parchment-lined baking sheet. Bake pastry for 8 minutes.
In a large bowl, whisk together eggs and cream. Add cooled onions, stirring to combine. Carefully transfer onion-egg mixture to the center of the par-baked pastry. Return tart to oven and bake for 15 minutes. Cool before slicing.
