This simple technique for creating a tart shell and delicious onion base serves as a wonderful starting point for any number of toppings. In the late winter and early spring, sauté hearty greens. As soon as you see zucchini or summer squash – slice and toss them in olive oil before placing them on the tart raw. In late summer 6 or 8 thick slices of fresh tomato are perfect. Any time of year use your good sense and taste to make a tart that will impress any dinner guest!
Check out Grand Central Bakery Co-owner & cookbook author Piper Davis’ video for step-by-step instructions.
Makes one 12 x 8-inch tart. Serves 4 as a main dish, 6-8 as a starter.
1 12 x 8-inch rectangle Grand Central U-Bake Classic Puff Pastry
2 tablespoons olive oil
2 medium-sized onions, thinly sliced
2 teaspoons kosher salt
¼ cup (2 ounces) cream
¼ cup (1 ounce) grated parmesan cheese
8-10 ounces of prepped vegetables
Fresh herbs (optional)
Salt and pepper to taste
Prepare to bake
Defrost puff pastry overnight in the refrigerator or on the counter for about 1 ½ hours. Unroll sheet and cut a 12 x 8 inch rectangle. Refrigerate rectangle while you prepare filling and return remaining pastry to freezer for future use. Line a baking sheet with parchment paper or silicone baking mat.
Heat olive oil in a large, heavy sauté pan or skillet over medium-high heat. When hot, add the onions and sprinkle in salt. Cook onions until they release some liquid and begin to develop a few dark spots, about 5 minutes. Reduce heat and continue cooking until onions are soft and toasty brown, 35-45 minutes. Do not stir too often during the caramelizing process. Instead, give the pan a good shake about every 5 minutes to redistribute contents. Allow onions to cool. Taste for seasoning and add more salt if necessary. Whisk the cream and egg together and fold in cool onion mixture and parmesan cheese. Prep your vegetables and set aside.
Ready the puff pastry
Pull puff pastry from the refrigerator and place on lined baking sheet. Use a paring knife to trace a smaller rectangle on the puff pastry, leaving a 1-inch border. Be careful not to cut all the way through the dough. The 1-inch border will puff up and be the edge of the tart. Use a fork to dock, or poke small holes in, the center rectangle.
Fill and chill tart
Spread onion filling in center of tart on top of the docked dough and arrange tomato slices decoratively on top of filling. Chill tart for 20 minutes.
While tart is chilling, preheat oven to 400F. Bake tart for 15-20 minutes. Turn oven down to 350F and bake another 10-20 minutes or until pastry is rich golden brown. Garnish with fresh basil after baking. Serve warm from the oven or at room temperature.