Buttery, flaky puff pastry and red onions are a match made in culinary heaven and make a perfect light lunch or dinner!
Let me tell you, the best thing about having the kids in school again is having time to make my lunch look pretty!
Puff Pastry Onion Tartes were just the thing I needed today. Easy, quick, delicious and rather nice to look at, if I do say so myself. Had it with a balsamic vinaigrette dressed tomato salad and could not have been happier. A perfect light lunch or dinner. Or cut into smaller squares as an awesome appetizer!
Man, does it pay off to always have a roll of puff pastry in the fridge, I can highly recommend you take up the habit.
Happy Friday, g&b fam!
xoxo Donata
Ingredients
1 roll all butter puff pastry (10 oz, 280 g),
2 eggs
1/2 tsp salt
1/2 tsp red pepper flakes
1/4 tsp pepper plus more as garnish
1/2 tsp Dijon mustard
1 tbsp heavy cream
1 tbsp crème fraîche
2-3 small red onions
2 tsp fresh thyme leaves
Preparation
Preheat oven to 425 F (220 C).
In a bowl, whisk together one egg, the salt, red pepper flakes, pepper, Dijon mustard, heavy cream and crème fraîche until well blended and smooth. Set aside.
Prepare an egg wash by whisking one egg with a tablespoon of water in a small bowl. Set aside.
Cut both ends off the onions and, leaving the onion whole, slice it thinly. This works best with a mandoline but watch your fingers! Lay the rounds out in a singe layer ready to pop on the puff pastry.
Remove the puff pastry from the fridge. Cut into four equal rectangles. Fold over the sides to form a narrow frame around each piece. Split the egg mixture evenly onto the four rectangles and spread to edges with the back of a spoon or a palette knife.
Lay 6-8 onion rounds onto the egg mixture. Sprinkle with some freshly ground pepper and thyme leaves.
Brush the edges of the tastes with egg wash.
Bake for 12-15 mites or until the puff pastry is golden brown.
Remove from the oven and serve immediately.
