| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 238 | 16g | 6g | 21g |
| sugars | fibre | protein | salt |
| 3g | 2g | 7g | 0.3g |
The first time I prepared the Red Onion and Parmesan Tart, I was struck by both its vibrant color and decadent flavor profile. There’s something magical about the caramelization of the red onions blended with the nutty, salty tang of Parmesan cheese; each bite is a celebration of simple ingredients transformed into something truly exceptional. As a native New Yorker, I know a thing or two about creating dishes that tell a story – the same way you’d paint a picture on a Broadway stage, you could do the same in the kitchen, one dish at a time.
Tasting NYC in a Tart
In a way, crafting this tart is like capturing the essence of NYC’s culinary landscape. Our city, much like this tart, is a delicious melange of different flavors, cultures, and experiences. Just imagine biting onto a warm bagel smeared with cream cheese or a perfectly grilled burger on a lazy Sunday afternoon, so is the experience provided by this perfect tart. Besides its taste, this tart is packed with the nutritional benefits of red onion, known for its ability to boost heart health and loaded with antioxidants, and Parmesan, a great source of protein and calcium.
Diverging from the Norm
Unlike most traditional tarts that highlight sweet elements, this savory Red Onion and Parmesan Tart is refreshing and satisfying. It’s reminiscent of a classic caramelized onion tart with gorgonzola or a rustic Parmesan and onion tart, but with a bold twist that makes it uniquely its own.
As an addition to a brunch spread, it pairs beautifully with a vibrant roasted vegetable frittata or alongside a simple cranberry spinach salad for a light dinner. Much like the theatre, every great meal needs a well-rounded ensemble, and this tart plays its role perfectly.
The creation of this recipe, for me, was not only an exploration of diverse flavors but also an ode to my city, my theatrical background, and my love for bringing joy through food. As you slice into this tart and take that first bite, I hope it brings you the same delight, transporting you to a busy New York street corner, if only for a moment.
What You’ll Need
- 1 large red onion, thinly sliced
- 2 tablespoons olive oil
- 1 sheet of puff pastry, thawed
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 egg, beaten (for egg wash)
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C). While your oven is warming, place your thinly sliced red onion and olive oil in a skillet over medium heat. Cook this mixture for about 10 minutes or until the onions are soft and beginning to caramelize. Remove it from the heat and set it aside.
Step Two
Roll out your puff pastry on a floured work surface. Once it’s flat, transfer the puff pastry to a baking sheet. You may need to trim the edges to fit the sheet.
Step Three
Sprinkle the puff pastry with half of the grated Parmesan cheese. Be sure to leave a border of about 1 inch around the edges. This will allow the pastry to puff up around the filling as it bakes.
Step Four
Spread the caramelized onions evenly over the cheese on the puff pastry. Then sprinkle with the fresh thyme leaves, salt, and ground black pepper.
Step Five
Finish with the remaining Parmesan cheese on top. Fold the edges of the puff pastry over slightly to form a small border.
Step Six
Beat the egg and then brush it onto the edges of the puff pastry. This will give it a nice, golden sheen as it bakes.
Step Seven
Place the tart in your preheated oven and bake for about 25 minutes or until the pastry is puffed and golden.
Step Eight
Remove the tart from the oven and let it cool slightly before cutting into slices to serve. Enjoy your Red Onion and Parmesan Tart as a delicious appetizer or side dish.
