🧅 Balsamic Onion Tart with Parmesan

Name: Balsamic Onion Tart with Parmesan
Total time: 50 min
Yield: 4 servings
Ingredients: 500 g Puff pastry sheet, frozen; 6 Stk Onions (large); 3 EL Balsamic vinegar (dark); 1 EL Honey; 20 g Butter; 40 g Parmesan (powdered); 1 TL Thyme (dried); 1/2 TL Salt; 1/4 TL Black pepper; 1 EL Olive oil

380 kcal · 50 min · 4 servings

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Ingredients

500 g Puff pastry sheet, frozen
6 Stk Onions (large)
3 EL Balsamic vinegar (dark)
1 EL Honey
20 g Butter
40 g Parmesan (powdered)
1 TL Thyme (dried)
1/2 TL Salt
1/4 TL Black pepper
1 EL Olive oil

Instructions

1. Preheat the oven to 180 °C (356 °F) conventional mode. Grease a springform pan (26 cm / 10 inch diameter) with a little olive oil.
2. Peel the onions and slice them into thin half-moons. Let the puff pastry thaw and place it in the springform pan. Prick the bottom with a fork.
3. Blind bake the crust for 10 minutes in the oven. Remove it, but do not turn off the oven.
4. Melt the butter in a large pan over medium heat. Add the onion slices and fry them, stirring occasionally, for 15-20 minutes until soft, golden brown, and caramelized.
5. Deglaze the onions with the balsamic vinegar and honey. Season with salt, pepper, and thyme. Continue to cook the mixture for 2 minutes until the liquid is thickened. Let the onions cool slightly.
6. Spread the caramelized onions evenly over the pre-baked puff pastry crust. Sprinkle the Parmesan on top.
7. Bake the tart for another 20-25 minutes in the oven until the puff pastry has risen and is golden brown. Let the tart rest for 5 minutes before slicing.

Nutrition per serving

kcal: 380
Protein: 12 g · Fett/Fat: 22 g · Carbs: 35 g