Transform simple ingredients into an elegant French-inspired tart that perfectly balances sweet caramelized onions with buttery puff pastry. This modern take on the classic Provençal pissaladière makes a stunning appetizer or light main course when paired with a fresh salad.
Ingredients
For the Onion Filling:
- 4 large yellow onions (800g/1.8 lbs), thinly sliced
- 3 tablespoons (45g) unsalted butter
- 2 tablespoons (30ml) extra virgin olive oil
- 2 tablespoons (30ml) balsamic vinegar
- 1 tablespoon (15g) brown sugar
- 3 sprigs fresh thyme, plus more for garnish
- 1 bay leaf
- 1 teaspoon (5g) sea salt
- 1/2 teaspoon (2g) freshly ground black pepper
- 1/4 teaspoon (1g) ground nutmeg
For the Pastry:
- 1 sheet (320g/11 oz) all-butter puff pastry, thawed
- 1 egg beaten with 1 tablespoon water (for egg wash)
- Flaky sea salt for finishing
Instructions
- Remove puff pastry from refrigerator 30 minutes before using.
- Heat butter and olive oil in a large, heavy-bottomed pan over medium heat.
- Add sliced onions, bay leaf, and 2 sprigs thyme. Reduce heat to low.
- Cook onions for 45-50 minutes, stirring occasionally, until deeply golden.
- Add balsamic vinegar, brown sugar, salt, pepper, and nutmeg. Cook 5 more minutes.
- Remove bay leaf and thyme sprigs. Let mixture cool slightly.
- Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- Roll pastry into a 10×14 inch rectangle. Score 1-inch border around edge.
- Spread onion mixture within border, brush edges with egg wash.
- Bake 20-25 minutes until pastry is golden and puffed.
Nutritional Information
Per serving (6 servings):
- Calories: 320
- Protein: 4g
- Carbohydrates: 28g
- Fat: 22g
- Fiber: 2g
- Sugar: 8g
Timing:
- Prep Time: 15 minutes
- Caramelizing Time: 50 minutes
- Bake Time: 25 minutes
- Total Time: 1 hour 30 minutes
Pro Tips and Tricks
- Slice onions uniformly for even caramelization
- Don’t rush the caramelizing process
- Keep pastry cold until ready to use
- Score border without cutting through completely
- Dock center area to prevent puffing
- Let tart rest 5-10 minutes before cutting
Variations and Substitutions
- Classic Pissaladière: Add anchovies and olives
- Cheese Version: Top with goat cheese or Gruyère
- Herb Variations: Use rosemary or sage instead of thyme
- Honey Drizzle: Finish with honey instead of balsamic
- Vegetable Addition: Add roasted mushrooms or garlic
Common FAQs
Q: Why isn’t my pastry puffing?
A: Ensure pastry is cold and oven is fully preheated.
Q: Can I make the onions ahead?
A: Yes, up to 3 days in advance.
Q: Why are my onions burning?
A: Keep heat low and stir occasionally.
Q: Can I freeze this tart?
A: Best fresh, but can freeze unbaked for up to 1 month.
Storage and Make-Ahead Tips
- Store baked tart at room temperature for 1 day
- Reheat in 350°F (175°C) oven for 5-10 minutes
- Caramelized onions keep 3-4 days refrigerated
- Freeze unbaked tart up to 1 month
- Bring to room temperature before baking
This elegant tart showcases the natural sweetness of caramelized onions in a buttery, flaky crust. Perfect for entertaining or when you want to elevate a simple meal into something special.
