Caramelized Onion Tart

  • Yield : 24 servings
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 5m
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  • 1/2 bag of a 17.3 ounce package Pepperidge Farm(R) Puff Pastry Sheets (1 sheet)
  • 2 tablespoons vegetable oil
  • 1 sweet onion, thinly sliced
  • 1 1/2 cups shredded gruyere cheese OR bag swiss cheese (6 ounces)
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons chopped fresh chives


Step 1

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.

Step 2

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for about 15 minutes or until golden, stirring often. Season to taste and let cool.

Step 3

Unfold the pastry sheet on a lightly floured surface. Roll into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the square with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork.

Step 4

Spread the onion mixture over the pastry crust. Top with the gruyere and parmesan cheeses and sprinkle with the chives.

Step 5

Bake for 20 minutes or until golden and bubbly. Cool for 5 minutes on a wire rack. Cut into approximately 3 x 2-inch rectangles. Serve warm.

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