Caramelized Onion Tart

Christmas is a difficult time of year for me mostly because I have such fabulous memories of the holiday when I was growing up. I hadn’t really let myself think about it until I read a post from the Bloggess today. A post that brought me to tears. So bittersweet are the holidays for me; I long to make my children’s holidays as wonderful for them as they were for me, but without the people who made it so wonderful I find it difficult. I live with the ghost of Christmas past – memories that only I see – and though the current Holidays are still wonderful it’s hard not to shed a tear for what Christmas could¬†be if past and present were to be combined. So tonight before I finish wrapping presents I’m going to sit and remember for a while, tomorrow I’m going to make new memories. So here’s to wonderful memories both new and old. . . Merry Christmas!

 

Caramelized Onion Tart

Ingredients:
2 med-large yellow onions, thinly sliced
4 tablespoons butter
2 teaspoons fresh thyme leaves
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 tablespoons white wine
1 package puff pastry, thawed
1 cup Ricotta cheese
1 egg
1/2 cup Parmesan cheese

Directions:
Preheat oven to 350 degrees. In a medium sauce on medium heat cook butter, thyme, onions, salt, pepper, sugar, and white wine for15 minutes stirring occasionally until softened and golden brown. While onions are caramelizing, combine Ricotta cheese and egg in a small bowl and set aside. Unfold puff pastry sheets on a a large cookie sheet making sure both sheets connect in the middle of the pan. Gently fold in each side of the puff pastry sheets approximately 1 inch. Spread Ricotta cheese evenly over the puff pastry and lightly sprinkle most of the Parmesan cheese on top. Add caramelized onions evenly over the cheese mixture and top off by sprinkling any remaining Parmesan cheese. Bake for 25-30 minutes until puff pastry is golden brown. Cut into small pieces for appetizers or bigger pieces to eat as a main dish. Enjoy!

Source: Savory Sweet Life

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