Honey-Roasted Onion Tart
Runs With Spatulasasted Onion Tart
Adapted from: Bon Appetit, February 2011
1 sheet (1/2 17.3-ounce package) frozen pastry puff, thawed
3 slices bacon, cut into 1/2-inch pieces
1/4 cup honey
1/4 cup dry white wine
2 large sweet yellow onions, sliced into 1/4-inch rounds
3/4 cup full fat sour cream
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 teaspoons fresh thyme leaves
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the pastry puff to a 14×10-inch rectangle. Fold 1/2-inch of edges in towards the center to form a rim. Transfer pastry puff to prepared baking sheet. Press down on edges with the tines of a fork to seal the rim. Chill.
While pastry puff is chilling, warm a small skillet over medium heat. Cook bacon until browned and almost crispy. Transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon bacon drippings; discard rest.
In a large bowl, combine honey, wine, and bacon drippings. Add onions, tossing to coat. Line another large baking sheet with aluminum foil. Coat liberally with cooking spray. Spread onion mixture in an even layer across the bottom of the pan. Cook in oven for 30 minutes. Flip onions, separating rings, then bake for another 30-45 minutes, or until onions are caramelized. Remove from onion, and cool onions slightly.
Increase oven temperature to 400 degrees F. In a small bowl, stir together sour cream, salt, black pepper, and nutmeg. Spread sour cream mixture evenly inside the rim of the pastry puff. Place onions on top of sour cream, then sprinkle with bacon. Bake tart until crust is light golden brown, 20-25 minutes. Sprinkle with thyme and serve.
Roast Onion Tart
2 tablespoon Margarine
1 KNORR Roasted Vegetables Veggie Bake
1 Egg, lightly beaten
400 gram Roll frozen puff pastry, defrosted
1. Peel and slice the onions.
2. Heat the margarine in a large frying pan and gently sauté the onions until soft.
3. Stir in the sachet contents.
4. Remove from the heat and set aside.
5. Once cool, mix in the beaten egg.
6. Unroll the pastry onto a greased baking tray.
7. Use a small, sharp knife and score a border all the way round about 3 cm from the edge.
8. Do not cut all the way through.
9. Spread the onion mixture over the pastry taking care not to place it over the border.
10. Place in a preheated oven at 200°C for 20-25 min or until the pastry has risen and is golden brown.
11. Serve hot or cold.
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