Caramelized Onion and Roasted Red Pepper Tart
Elevate your appetizer game with this Caramelized Onion and Roasted Red Pepper Tart, a rich and flavorful dish that’s as stunning as it is delicious. This easy-to-make recipe features a flaky, golden puff pastry base topped with sweet, golden-brown caramelized onions, smoky roasted red peppers, and a sprinkling of nutty Parmesan cheese. Fresh thyme adds an aromatic herbal note, while an egg wash gives the crust an irresistibly crisp finish. Perfect for brunches, elegant dinners, or as a crowd-pleasing holiday appetizer, this tart balances sweet, savory, and buttery flavors in every bite. Serve it warm or at room temperature for a versatile dish that pairs beautifully with a crisp salad or sparkling wine. Ready in just over an hour, this vegetarian tart is a true showcase of simple ingredients transformed into gourmet perfection.
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Recipe Information
Ingredients
- 1 sheet puff pastry sheet
- 3 medium yellow onions
- 2 large roasted red peppers
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon milk
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the puff pastry sheet onto the prepared baking sheet. Use a knife to lightly score a 1-inch border around the edges (do not cut through). Prick the inner rectangle of the pastry all over with a fork to prevent it from puffing up too much during baking.
Place the puff pastry in the refrigerator while you prepare the filling.
Peel and thinly slice the yellow onions. Heat a large skillet over medium heat and add the olive oil and butter.
Once the butter is melted, add the onions to the skillet. Cook, stirring frequently, for 25-30 minutes, or until the onions are golden brown and caramelized. Add the thyme leaves, salt, and black pepper, stirring to combine. Remove from heat and let cool slightly.
While the onions cook, slice the roasted red peppers into thin strips and set them aside.
In a small bowl, whisk together the egg and milk to create an egg wash.
Remove the puff pastry from the refrigerator. Brush the edges of the pastry with the egg wash.
Spread the caramelized onions evenly over the center rectangle of the pastry, leaving the border untouched. Scatter the roasted red pepper strips on top of the onions and sprinkle with grated Parmesan cheese.
Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed around the edges.
Remove the tart from the oven and let cool for 5 minutes before slicing and serving.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.7 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 105 mg | 8% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 188 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.
