Onion Tart

Onion Tart


  • 2 tablespoons ghee (clarified butter)
  • 1/4 cup white sugar
  • 1/4 cup balsamic vinegar
  • 1 tablespoon picked thyme
  • 4-6 small red onions, cut into thirds
  • salt and pepper to taste
  • 1 egg + splash of water, mixed w fork
  • Pastry Brush
  • 1 package of puff pastry, cut slightly larger than the pan
  • 1/4 cup of crumbled goat cheese 


Preheat oven to 400 degrees. Remove puff pastry from freezer and thaw slightly. Heat your pan and add ghee. Once melted, add sugar, balsamic vinegar, and thyme and bring to a boil. Arrange cut onion in the pan, presentation side down (as it will be flipped out). Season with salt and pepper and cook on low for 4-6 minutes. In a small bowl, crack egg and add a splash of water. Mix with a fork until blended. Cut pastry so its slightly larger than your pan. Crimp edges and tuck into pan. Using pastry brush, gently spread a thin layer of egg wash around entire pastry. Using a fork, make a few vents in the dough. Cook for 20-25 minutes until dark golden brown. Let cool 5 minutes and then invert onto a platter, top with crumbled goat cheese.




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