Caramelised Red Onion Pine Nut Tart
Elevate your appetizer game with this Caramelised Red Onion Pine Nut Tart—a delightful interplay of sweet, tangy, and nutty flavors nestled on a golden, flaky puff pastry base. Richly caramelised red onions, slow-cooked with balsamic vinegar and brown sugar, create a luscious topping that’s perfectly complemented by the earthiness of toasted pine nuts and a touch of fresh thyme. With a beautifully crisp pastry crust brushed with golden egg wash, this tart is as visually stunning as it is delicious. Ready in just an hour, this easy yet elegant dish makes a perfect centerpiece for a dinner party, special brunch, or even a light vegetarian meal. Get ready to impress with this restaurant-quality recipe that’s both simple to make and impossible to resist!
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Recipe Information
Ingredients
- 4 large red onions
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 3 tablespoons pine nuts
- 1 sheet puff pastry sheet
- 1 large egg
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Finely slice the red onions into thin strips.
Heat the olive oil and butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 10 minutes until softened.
Stir in the balsamic vinegar and brown sugar, then cook for an additional 10-15 minutes until the onions are richly caramelised. Season with salt and black pepper. Remove from the heat and set aside.
In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
Roll out the puff pastry sheet on a lightly floured surface to fit your baking tray. Transfer the rolled pastry to the prepared tray.
Using a sharp knife, score a 1-inch border around the edge of the pastry, being careful not to cut all the way through. Prick the interior of the pastry base with a fork to prevent it from puffing up too much during baking.
Beat the egg in a small bowl and brush it along the scored border of the pastry for a golden crust.
Spread the caramelised onions evenly over the pastry interior, keeping them within the scored border.
Sprinkle the toasted pine nuts and fresh thyme leaves over the onions.
Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden.
Let the tart cool slightly before slicing into portions and serving. Enjoy!
Nutrition Facts
Calories |
183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 7.5 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 200 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
