Saturday, April 30, 2011

Honey-Roasted Onion Tart

So many good recipes … so little time to put them on this blog! But I’m making a belated New Year’s resolution to post at least every two weeks. Preview of recipes to come: quinoa, black bean and corn tacos; mushroom and Swiss chard lasagna; beef jerky; braised leeks; and black bean and spinach enchiladas—all made recently, and all worth sharing, along with this recipe for honey-roasted onion tart.

I made this dish last Sunday for Easter brunch at Julie’s house, and so far, of the onion tarts I’ve tested over the years, this is my favorite. The onions are tossed in honey and white wine and roasted to a caramelized, almost crispy perfection. The bacon (I made two tarts, one with turkey bacon and one with prosciutto) provides richness, while the fresh ground nutmeg and fresh thyme lighten the flavors. Best of all, this is an easy recipe. I prepared the ingredients at my house, and then put the tarts together and baked them at Julie’s. One tart serves 6-8 as an appetizer.

Honey-Roasted Onion Tart
modified from Bon Appetit


• 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
• 3 bacon slices, cut crosswise into 1/2-inch pieces
• 1/4 cup honey
• 1/4 cup dry white wine
• 2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick half-rounds
• Nonstick vegetable oil spray
• 3/4 cup crème fraîche
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly grated nutmeg
• 2 teaspoons fresh thyme leaves


1. Position rack in top third of oven and preheat to 375°F.

2. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10-inch rectangle. Transfer pastry to large rimmed baking sheet. Fold 1/2 inch of pastry edges in toward center on all sides, forming 13x9-inch rectangle. Press firmly on pastry edges with fork to form rim. Chill crust.

3. Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet.

4. Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat.

5. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.

6. Increase oven temperature to 400°F.

7. Mix crème fraîche, sea salt, 1/4 teaspoon black pepper, and nutmeg in small bowl.

8. Using offset spatula, spread crème fraîche over crust to folded edge.

9. Arrange onions atop crème fraîche.

10. Sprinkle with bacon.

11. Bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes.

12. Sprinkle with thyme and serve.

Note on bacon: I prefer turkey bacon, since it's not so heavy. Also, if you use prosciutto, don’t cook it beforehand.

(Photo by Julie Fay Ashborn)


Jim said...

This sounds so yummy, Kim (and I just ate dinner)! I'm printing the recipe and making it next time I have company!

Kim said...

Enjoy, Jim. Another great thing about this dish is that it looks great, too.