Caramelized Onion Tart

I went to a party a few weeks back and was put on appetizer duty. Usually the dessert girl, I had a moment's pause where I thought, what do I make?

I flirted with the idea of some tofu dish, and then decided I didn't want my friends to hate me. Then I thought some dip and veggies, and decided again that I didn't want my friends to hate me. So I hunkered down and spent some time surfing through my usual recipe sites. I found the perfect thing.

Caramelized Onion Tart.

They loved it.

I loved it.

Party = Success!

Caramelized Onion Tart

Ingredients:

2 tbsp butter

1 medium-large onion

1 tsp sugar

1/4 tsp salt

Freshly ground pepper, to taste

2 tbsp white wine

1/2 cup ricotta cheese

1 egg yolk

1 sheet frozen puff pastry dough, defrosted in refrigerator

1/4 cup grated parmesan

Directions:

Preheat oven to 350.

In a medium saucepan, melt the butter. Add the onions, sugar, salt, pepper, and wine. Saute until the onions are nice and caramelized (brown in color), roughly 20-25 minutes. Remove from heat. Combine the ricotta and egg yolk in a small bowl and mix together.

Put the puff pastry dough on a cookie sheet and fold in the edges about one inch.

Spread the ricotta-egg mixture on the dough, right up to the edges of the fold. Sprinkle on half of the parmesan, adding the onions next. Be sure to spread the onions evenly on the dough. Add the remaining parmesan.

Bake the tart for 25-30 minutes, until the puff pastry is cooked through and the cheese on top has browned. Cut into rectangles or squares once it has cooled. Serve warm.