Anyway, the other night, you know when I actually wanted to post this recipe, I decided to revisit my time in Paris; beautiful Paris in the eyes of a naïve yet feisty 15 year old girl.
Ah the glory years of 15, how I don’t miss you.
One of my clearest memories of Paris besides the Eiffel Tower where I was stalked by pierced and tattooed Germans (which is another story for another time) was clearly the food. I remember my friend Nancy and I picked up these gigantic sandwiches that were good till the last bite, I remember baguettes with jam and coffee for breakfast, I sort of remember the wine
I also remember the tarts.
Tarts to me are a wonderful and diverse food group that are just plain tasty. Savoury or sweet, you know someone’s eyes will light up when they see you’re serving them a tart.
That can be taken in any context you wish, I don’t judge here.
These tarts that I’m about to show you are both easy and delicious. Again, take that anyway you want.
Caramelized Onion Puff Pastry tarts
1 large white onion, halved and thinly sliced.
1 tbsp olive oil
1 tsp sugar
½ tsp salt
2 tbsp balsamic vinegar
6-8 cherry tomatoes, halved
1 tsp dried basil
1 sheet of puff pastry, defrosted according to package directions
2 tbsp water
Preheat oven to 400 F.
Begin by caramelizing your onions. Bring oil to medium heat in a large skillet; add in your onions, sugar and salt. Reduce heat to medium low and cook until onions are a nice light golden colour:
Now you’ll want to bring on out your puff pastry. If it’s in a block, roll it out to 1/8 of an inch thick, otherwise just roll out flat.
Next, grab a round cookie cutter, or a glass in my case, and cut out as many holes as you can on the sheet. I used a large glass and got 6.
Place the rounds on a baking sheet lined with either parchment or wax paper. Now beat your egg and water together and brush the mixture lightly over the puff pastry- this will give it that pretty golden brown sheen once baked.
Top each tart with caramelized onions, 2-3 cherry tomato halves, and basil.