French Onion Tart
French Onion Tart ❤️ A simpler iteration of my French onion tarte tatin! but trust me... you will love!
Ingredients
- 4 shallots thinly sliced
- 1 tbsp butter plus 4 tiny slivers
- 1 sheet puff pastry
- 1-2 vidalia onions cut into little wedges
- 1 tbsp balsamic vinegar
- 1 tsp tamari
- 1/4 tsp nutmeg
- 2 tsp cane sugar
- 1/4 tsp salt
- 1/4 tsp thyme
- Pinch of cayenne
- Gruyere to taste
- 1 egg beaten
- Chives to taste
Balsamic Butter
- 1/3 cup balsamic vinegar
- 3 tbsp good butter
- 1/4 tsp seasoned salt
- 1/2 tsp tamari
Instructions
- First, add the shallots to a lightly oiled and preheated pan and caramelize for 25 minutes on low. Add in nutmeg, thyme, salt, Tamari and balsamic. Sauté 5 minutes on medium low. Then, add in butter and turn heat off.
- Secondly, roll out puff pastry and cut it into rounds, I used a 5 inch.
- To a baking sheet lined with puff pastry add 4 slivers of butter and 1/2 tsp of cane sugar to each.
- Then, arrange the onion wedges in flower shape over the butter. Press them into the butter.
- Top each onion flower with the shallots and gruyere. Add the pinch of cayenne on top. Then, wrap each one with puff pastry, tucking in the edges.
- Brush with egg wash and using a fork pinch the top.
- Then, bake at 400F for 25-27 minutes or until the pastry is very golden.
- Add the balsamic to a saucepan and reduce by half. Then, add in Tamari, seasoned salt and cook 1 more minute. Turn heat off, add butter and emulsify it.
- Lastly, carefully flip the tarts and torch or broil for a minute. Drizzle the butter, add chives and that’s it.
Nutrition
Calories: 2121kcal, Carbohydrates: 179g, Protein: 31g, Fat: 144g, Saturated Fat: 54g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 66g, Trans Fat: 2g, Cholesterol: 284mg, Sodium: 2760mg, Potassium: 1089mg, Fiber: 10g, Sugar: 50g, Vitamin A: 1671IU, Vitamin C: 25mg, Calcium: 199mg, Iron: 10mg
Nutrition information is automatically calculated, so should only be used as an approximation.