Last weekend while thumbing through a local grocery publication I spotted a recipe that looked interesting. They proclaimed “If you only make one appetizer this season this should be it!”
Well, I thought, OK, let’s see if they’re correct and guess what, THEY WERE! It came out crispy and delicious and looked festive too. Here it is.
Caramelized Onion Tart
1 pkg Pepperidge Farm Puff Pastry Sheets, thawed on counter
10 slices bacon, fried and cut into 1” pieces
½ c. cottage cheese
2 large eggs
1 tbsp. flour
½ tsp. salt
¼ tsp. pepper
1 c. grated Gruyere cheese (I substituted Swiss as the Gruyere is so pricey but it is better)
6 medium onions, caramelized
1 tsp. chopped thyme or ¼ tsp. dried
To Caramelize Onions
This is very easy to do and caramelized onions can be used in a lot of ways – on bruschetta, on burgers, not to mention they are the basis for French onion soup.
In a medium frying pan melt 2 tbsp. butter and add 3 tbsp. olive oil. Peel and thinly slice about 6 onions and add to pan. On a medium- low heat start to sauté onions. As they become translucent lower heat and let fry until they are brown and rich and not yet crispy. This may take 20 minutes or more. Remove from heat. If you are not using them right away they can be stored in fridge. Add more onions as needed for larger quantities.
The Tart
Preheat oven to 400 degrees.
While onions are caramelizing, fry bacon and cut into pieces and set aside, then shred cheese so it is ready. As puff pastry begins to thaw, gently unfold it on your counter and squeeze edges together. Line a large cookie sheet with parchment paper and place 5 sections of the pastry on the sheet. Discard the extra one or save it for some other use. Make sure pastry is thawed but still cold.
Mix in a blender or food processor (I used my mini chopper) the cottage cheese, flour, eggs, salt and pepper until smooth. Spread custard evenly on puff pastry. I sort of crimped the edges so it doesn’t run off the cookie sheet. Top with the cheese, onions, bacon and thyme all spread evenly.
Bake 30-35 minutes, let sit 5 minutes when out of oven.
Really, try this one – it is best hot or warm, but I saved a portion of it for the next day and had it cold for lunch and it was great!! It really is the best new appetizer I have found!
Well, I thought, OK, let’s see if they’re correct and guess what, THEY WERE! It came out crispy and delicious and looked festive too. Here it is.
Caramelized Onion Tart1 pkg Pepperidge Farm Puff Pastry Sheets, thawed on counter
10 slices bacon, fried and cut into 1” pieces
½ c. cottage cheese
2 large eggs
1 tbsp. flour
½ tsp. salt
¼ tsp. pepper
1 c. grated Gruyere cheese (I substituted Swiss as the Gruyere is so pricey but it is better)
6 medium onions, caramelized
1 tsp. chopped thyme or ¼ tsp. dried
To Caramelize Onions
This is very easy to do and caramelized onions can be used in a lot of ways – on bruschetta, on burgers, not to mention they are the basis for French onion soup.
In a medium frying pan melt 2 tbsp. butter and add 3 tbsp. olive oil. Peel and thinly slice about 6 onions and add to pan. On a medium- low heat start to sauté onions. As they become translucent lower heat and let fry until they are brown and rich and not yet crispy. This may take 20 minutes or more. Remove from heat. If you are not using them right away they can be stored in fridge. Add more onions as needed for larger quantities.
The Tart
Preheat oven to 400 degrees.
While onions are caramelizing, fry bacon and cut into pieces and set aside, then shred cheese so it is ready. As puff pastry begins to thaw, gently unfold it on your counter and squeeze edges together. Line a large cookie sheet with parchment paper and place 5 sections of the pastry on the sheet. Discard the extra one or save it for some other use. Make sure pastry is thawed but still cold.
Mix in a blender or food processor (I used my mini chopper) the cottage cheese, flour, eggs, salt and pepper until smooth. Spread custard evenly on puff pastry. I sort of crimped the edges so it doesn’t run off the cookie sheet. Top with the cheese, onions, bacon and thyme all spread evenly.
Bake 30-35 minutes, let sit 5 minutes when out of oven.
Really, try this one – it is best hot or warm, but I saved a portion of it for the next day and had it cold for lunch and it was great!! It really is the best new appetizer I have found!
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