Best Onion Phyllo Tart Recipes

ONION PHYLLO TART

Steps:

• Preheat oven to 375ºF Heat oil in a large saucepan over medium heat.
• Add onions, garlic and sugar and saute 20-30 minutes, stirring occasionally, until onions are very brown and very soft (caramelized).
• Mix beaten eggs, sour cream, dill, flour, swiss and 2 Tbs of the parmesan in a large bowl.
• Add the caramelized onions to the egg mixture and mix until well combined.
• Take two sheets of phyllo dough and lay them into the bottom of a greased 8-10 inch springform pan.
• Brush with butter or spray with oil.
• Take another two sheets and lay them over the pan in the other direction.
• Spray with oil or brush with butter.
• Be sure that the bottom and sides of pan are covered with phyllo.
• When phyllo is laid in pan, pour in egg and onion mixture.
• Pull phyllo dough over mixture to cover (use additional sheets of phyllo if necessary).
• Brush top with 2 tsp butter and sprinkle with remaining (2 Tbs) parmesan cheese.
• Bake at 375 for 45 minutes or until golden brown.
• Allow to sit for 5 minutes, then release springform and let sit for 5 more minutes before slicing.
• Serve hot or at room temperature.

CARAMELIZED ONION PHYLLO TARTS

Steps:

• In a large saute pan, sweat the onions in the butter and sugar until browned and softened, about 10 to 15 minutes.
• Add the hot water and bouillon and bring mixture to a boil.
• Turn heat down and simmer uncovered until liquid has been reduced, approximately 5 to 7 minutes.
• Set mixture aside to cool a bit and then add cheese, stirring well to incorporate.
• Place about 1 heaping teaspoon measure into each phyllo cup.
• Bake in a preheated 375* oven for 10 to 15 minutes.
• Can be served hot or room temperature.

FRENCH ONION TART

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• On a work surface, roll the puff pastry into a roughly 10 by 16-inch rectangle. With a sharp knife, trim uneven edges to make a perfect rectangle. Evenly cut off the outer 1 inch of each side of the rectangle in strips; put the puff sheet on the baking sheet. Dip your finger in water and run around the top edges of the rectangle and replace the removed strips of pastry along the edges of the sheet, pressing lightly to adhere. With a fork, pierce the interior of the tart shell to prevent rising; do not pierce the adhered edges. Bake until the outer edges have puffed and are golden in color; about 15 minutes. Set aside.
• Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add onions and thyme sprigs and season well with salt and pepper, to taste. Cook, stirring occasionally, until the onions begin to brown. Add the stock, a tablespoon at a time, as the pan gets dry, scraping and stirring the brown bits that are stuck to the bottom oft the pan. When the onions are caramelized to a dark golden color, remove from the heat and discard the leafless thyme sprigs (the leaves fall off while cooking).
• When ready to serve, preheat the oven to 350 degrees F. Evenly spread the caramelized onions on the cooked pastry shell and heat in the oven until warmed through, 5 to 7 minutes. Remove from oven, to a cutting board and cut into wedges. Arrange on a serving platter and garnish each wedge with a sprig of fresh thyme. Serve immediately and enjoy!