Puff pastry is one of those magical foods that are always in my freezer. I know that I should one day learn how to make this glorious, flaky, buttery treat, but until then, the frozen variety is perfect. From “palmiers” to “brie en croute” to “beef wellington”, this versatile unleavened pastry contains several layers of butter, which gives it all those wonderful layers.
A perfect wine pairing would be a subtle Pinot Gris or Viognier. I made this a few weeks ago for a cocktail party and barely a crumb was to be found.
Simple Onion Tart
1 Sheet puff pastry
2 Medium onions
3 T. Butter
2 t. Fresh thyme leaves
1 t. Sugar
Salt and pepper
1 egg + 1 t. water
Peel the onion and cut in half lengthwise, then slice thin. Over medium heat, melt the butter, add the sliced onions. Toss the onions so the melted butter covers the onions. Season with salt and pepper and add the sugar. Toss and continue to cook, until the onions are a golden color but not too dark. Add the thyme leaves and toss. Set aside to cool for a few minutes.
Preheat the oven to 400 degrees.
On a large cutting board, place the puff pastry and lightly roll to smooth out any lines. Score around the pastry with a one inch boarder. This will enable the pastry to puff around the edges. Place the cooked onions in the center and spread to the score line. Mix the egg and water together. Using a pastry brush, place the egg wash around the edges to assist with adding a deep golden color to the crust.
Place on a baking sheet and cook for 15 to 20 minutes or until the edges are golden brown. Remove and cut into squares for serving. Enjoy with a light salad or alone.