Julie Nolke shares a simple caramelized onion tart recipe with a little booze and lots of cheese to keep things more interesting.
1 9” square frozen puff pastry
3 Tbsp butter
2 cloves garlic
1 Tbsp fresh thyme
Salt and pepper
1 pint Guinness
¼ cup low fat sour cream
1 ½ cups shredded sharp Canadian cheddar (get the good stuff!)
Take out the puff pastry to thaw while you get the rest of the tart ready.
In a pan on medium heat melt the butter. Add onions and garlic.
Reduce heat to low and sweat onions for a couple minutes to soften.
Stir in thyme, salt and pepper and half the pint of Guinness. Cook together to caramelize for 45 minutes, stirring every now and then. If you find the mixture is getting a little dry, add more Guinness. The onions will be golden and sweet when they’re done.
Preheat the oven to 400 degrees.
Roll out the puff pastry and fit into a 9” pie or tart pan. Using a fork, poke holes in the bottom so you don’t get air bubbles pushing up your tart.
Whisk together eggs and sour cream in a bowl. Add caramelized onion mix to pie shell and ½ cup of the cheese.
Top with egg mixture, the rest of the cheese and sprinkle with fresh thyme.
Bake for 35-40 minutes or until the pastry is golden and the cheese turns into a delicious crust.