Name: Caramelized Onion Dijon Tart
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 2 yellow onions, halved and thinly sliced; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 sheet of frozen puff pastry, thawed in the refrigerator for 24 hours; 1 1/2 cups grated gruyere cheese, divided; 2 tablespoons SideDish Honey Dijon, divided; 1 teaspoon finely chopped thyme leaves, plus more for serving; Flakey salt, optional for serving

Caramelized Onion Dijon Tart

Rated 3.8 stars by 21 users

Author

Elise Smith

Servings

6 to 8

Cook Time

70 minutes

Ingredients

2 yellow onions, halved and thinly sliced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 sheet of frozen puff pastry, thawed in the refrigerator for 24 hours
1 1/2 cups grated gruyere cheese, divided
2 tablespoons SideDish Honey Dijon, divided
1 teaspoon finely chopped thyme leaves, plus more for serving
Flakey salt, optional for serving

Method

Preheat the oven to 400℉ and line a sheet tray with parchment paper. Set aside.
In a large skillet, heat the olive oil to medium heat. Add the onions, salt and pepper and sauté until the onions are golden brown and caramelized, about 35 minutes, stirring every 5 to 10 minutes. If your onions start to look slightly dry, add a drizzle of olive oil to the pan as needed. If they seem to be browning too quickly, adjust the heat to medium-low.
While the onions are cooking, prepare the tart. Unfold the dough and lay it flat on the prepared sheet tray. With a fork, gently poke holes throughout the entire pastry, leaving a 1-inch border. Scatter 1 cup of the gruyere cheese inside the border of the pastry.
Once the onions are done cooking, remove from the heat. Add 1 tablespoon SideDish Honey Dijon to the onions and toss to coat.
Scatter the caramelized onions over the gruyere cheese. Then, top with the remaining ½ cup of gruyere cheese and thyme. Gently fold over the edges of the tart to form a lip and brush lightly with olive oil.
Transfer the tart to the oven and bake for 25 minutes until the crust is golden brown.
Remove from the oven and let cool for 5 minutes. Drizzle with the remaining 1 tablespoon of SideDish Honey Dijon. Garnish with fresh thyme and flakey salt.