Holiday Party Onion Tart
30-Dec-2005
One of the new things I made for my Holiday Party this year was an Onion Tart and it was well received so I thought I’d share it with you. You can either make this tart early in the day and then serve it at room temperature; or have it all assembled and then pop it into the oven about 30 minutes before you plan to serve it. Either way most of the prep work can be done quite early, so it’s a good dish for entertaining.
This is another recipe that you can customize in many different ways; add mushrooms or olives; swap out the cheese for a different variety; add sun-dried or oven roasted tomatoes; just do whatever appeals to you!
Onion Tart
2 Tbsp olive oil
2 Tbsp butter
2 large yellow onions sliced into ¼" slices
2 Tbsp chopped fresh rosemary
2 cloves garlic, minced
½ cup ricotta cheese at room temperature
½ cup cream cheese at room temperature
1 sheet puff pastry – either made fresh or a defrosted frozen sheet, keep chilled until ready to use
¼ cup blue cheese
¼ cup currants
Heat olive oil and butter in large saucepan over medium heat. When hot, add onions and sauté until onions are translucent. Add chopped rosemary and garlic. Continue sautéing until onions are golden and caramelized. Season with salt and pepper to taste. Set aside and let cool.
Mix ricotta and cream cheese together until smooth. Set aside.
Preheat oven to 375° F
Remove puff pastry from refrigerator and quickly roll out into 9"x13" rectangle. With sharp knife or pizza wheel trim all edges to ensure it can spring during baking. With a sharp knife score a line about 1/2" from edge all around border of pastry, making sure not to cut all the way through. This allows the border to puff.
Spread the cheese mixture evenly between the score lines. Cover with the onion mixture, again spreading evenly between the score lines. Sprinkle the blue cheese and currants over the onions.
Bake at 375° F for about 25 – 35 minutes, until puff pastry is golden on top and crispy and golden on the bottom.
Remove from oven and cut into 2′ squares.
Culinary Fool 
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