We’ve all had those moments where we’ve taken a look in the fridge and found nothing meal-worthy inside. This was almost that time. We’d just returned from spending 8 days at my parents’ place for March Break doing fabulous wintery stuff like snow-shoeing, skiing and sliding (I’m still recovering…) and when I opened the fridge, all I had was some moldy carrots, a tub of ricotta cheese and a bag of onions. A quick google-search and I came across this recipe. I decided then and there that needed to try it . Thankfully, I had some puff pastry dough in the freezer which thawed miraculously quickly in my sunny kitchen. It was a blessing. If you knew my kitchen, it’s far from sunny. It’s dark, and cramped and rarely gets any decent daylight. It’s as though it was meant to be… As the dough thawed, I made a quick trip to the produce stand later for some free thyme and I was happily slicing up a bunch of yellow onions.
Caramelized Onion and Ricotta Tart
3 tablespoons butter
2 large yellow onions, thinly sliced
4 tablespoons white wine
1 teaspoons sugar
2 teaspoons fresh thyme leaves
½ teaspoon salt
¼ teaspoon ground pepper
3/4 cup Ricotta cheese
1/2 package (1 sheet) puff pastry, thawed
1/4 cup Parmesan cheese
Preheat the oven to 350 degrees.
In a large skillet, melt the butter over medium heat.
Add the onions, white wine, sugar, thyme, salt and pepper. Cook the onions until they soften and turn a golden brown. You don’t want them to burn but to cook slowly so they caramelize nicely.
While the onions cook, mix the Ricotta cheese and egg in a small bowl and set aide.
Unfold puff pastry sheets on a large cookie sheet.
Fold each side of the pastry sheet to form a small crust around the edges.
Spread the cheese and egg mixture over the puff pastry. Sprinkle liberally with the Parmesan cheese, saving about 1 tbsp.
Top the cheese mixture with the onions and sprinkle the remaining Parmesan on top.
Bake for 25 to 30 minutes until the pastry turns a lovely golden brown.
Top with some fresh thyme, cut into pieces, serve and enjoy!