By Tracey
Caramelized Onion & Gruyere Tart
adapted slightly from Avec Eric, by Eric Ripert
Ingredients:
- 1/4 cup olive oil
- 2 large onions, sliced thinly
- 2 sprigs of thyme
- 1 small garlic clove, thinly sliced
- 2 sheets frozen puff pastry, thawed
- 1/2 cup grated Gruyere cheese
Directions:
Unfold one sheet of puff pastry on a lightly floured surface. Roll lightly until the sheet is an 11×11-inch square. Use a small plate or other round template to cut two 6-inch circles from the sheet of puff pastry. Repeat with the second sheet so you have four 6-inch circles in total. Place the circles on parchment lined baking sheets and refrigerate until ready to use.
Preheat oven to 450 F.
Heat the oil in a 12-inch skillet over medium heat. Add the onions, thyme, and garlic to the pan, stirring to coat. Cook, stirring occasionally, until the onions begin to soften and release some moisture, about 10 minutes. Reduce the heat to medium-low and cook, stirring frequently, until the onions are deeply browned, about 30 more minutes. Season to taste with salt and pepper.
Remove the baking sheets from the refrigerator. Distribute the caramelized onions evenly among the four puff pastry rounds, leaving about 1/2-inch border around the edges. Top the onions with the grated Gruyere. Bake for 13-17 minutes, or until the pastry is golden brown and puffed.
Cut the tarts into wedges and serve warm.
