Sweet and Spicy Onion TART
Retired telecom sales executive Gail Voller and her retired equine veterinarian husband, Kevin (who is also a volunteer firefighter), are known in their Clyde Park neighborhood for delicious pastries and incredible hospitality. This gruyere and onion tart is one of their most requested appetizers, and it turns out to be pretty simple to assemble, utilizing thawed store-bought puff pastry sheets and a thinly sliced onion. The hot honey and balsamic glaze can also be purchased in-store, but the Vollers prefer to make them from scratch a day ahead to give the flavors an opportunity to develop.
MAKES 9 TARTS
Hot Honey
1 cup raw honey
1 teaspoon red pepper flakes
The day before making the tart, add red pepper flakes to honey in a Mason jar. Store at room temperature.
Balsamic Glaze
1 cup balsamic vinegar
Prepare the day before making the tart. In a small saucepan over low-medium heat, reduce balsamic vinegar by half, until it sticks to a spoon. Store in a sealed container at room temperature.
Tart
3–4 tablespoons hot honey
3–4 tablespoons balsamic glaze
1–2 teaspoons thyme, rosemary, or sage
1 medium yellow onion, thinly sliced
9 slices gruyere cheese (from a 2½-inch square block)
1 sheet puff pastry, thawed
1 egg
Preheat oven to 425°F and line a half sheet pan with parchment paper.
Use a teaspoon to drizzle hot honey over the parchment paper in a zig zag, creating 9 W shapes that are each about 3 inches square. Follow with a drizzle of the balsamic glaze. Sprinkle with thyme, rosemary, or sage. Lay a slice of onion on each drizzle, and place a slice of gruyere over the onion.
Cut the puff pastry sheet into thirds each direction, resulting in 9 pieces. Place a puff pastry piece over the gruyere and onion. You may need to stretch it slightly to cover. Press the edges to the pan to keep everything within the puff pastry.
Beat egg and brush each pastry with the egg wash. Sprinkle with more herbs.
Bake for 10–15 minutes. Check and bake an additional 2–5 minutes if necessary. When the pastry has puffed and is golden brown, the tarts are done.
Serve right-side up or upside down. Let cool slightly but enjoy warm.
