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Caramelised Onion Tart

Now what am I supposed to do with 10kg of onions? Some may think it’s a little crazy to buy 10kg of onions – especially for me who really didn’t fancy them and used to pick them out of every meal (Sorry Mum).

Well, this is the second time we’ve bought a bag this big and we easily went through the last one. I wanted to make both a caramelised onion tart and French onion soup with the onions, but never got around to it. This time I made sure we made use of these onions and tried some new recipes.

And we are so happy to have tried this recipe. I can’t wait to make it again. It was absolutely gorgeous, very easy and didn’t require many ingredients or steps. As long as you’ve got someone who doesn’t cry too much cutting onions, you’ll be fine and it’s easy. It even heated up quite well at work – an extra bonus!

Caramelised Onion Tart

Serves: 4 mains or 8 small entrees

2 tablespoons butter
2 tablespoons olive oil
4 brown onions, sliced
3 sprigs thyme
½ teaspoon salt
1 teaspoon sugar (optional)
1 tablespoon honey
14 Kalamata olives, chopped (pits removed)
2 sheets puff pastry

Preheat oven to 180ºC (160ºC fan forced).

Heat a saucepan on medium heat. Add butter and oil, once bubbling add onions and thyme and continue to stir. After a few minutes add the salt, sugar and honey and continue to cook and stir until onions become translucent and eventually caramelise. This will take 10-20 minutes.

Place each sheet of puff pastry on a baking paper lined tray and cook in oven for 5-10minutes, until starting to brown very slightly. Remove from oven and place caramelised onions on top, leaving a 2cm border around the edges. Top with sliced olives and place back in the oven and cook for 10-20 minutes, until the pastry is nice a golden brown colour. (It may puff a little, but will deflate once taken out of the oven).