Description
A sweet and savory tart featuring buttery puff pastry topped with rich caramelized onions and tangy fresh raspberries, baked to golden perfection.
Ingredients
Scale
For the Crust:
- 1 sheet frozen puff pastry, thawed
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 cup fresh raspberries
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten (for egg wash)
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place puff pastry sheet on it, prick all over with a fork.
- In a large skillet, heat butter and olive oil over medium heat. Add onions, salt, and pepper, cook for 10 minutes until softened.
- Stir in brown sugar and balsamic vinegar, reduce heat to low, and cook for another 15-20 minutes until onions are deeply caramelized, stirring occasionally.
- Spread caramelized onions evenly over puff pastry, leaving a 1-inch border around edges. Scatter raspberries on top.
- Brush edges of pastry with beaten egg wash. Bake for 20-25 minutes until pastry is puffed and golden brown.
- Remove from oven, let cool slightly, garnish with fresh thyme, slice, and serve warm.
Notes
You can customize the seasonings to taste.