Upside down Onion Tart

Remember those popovers that filled the kitchen with smoke? I spent a good part of Sunday - scrubbing and cleaning up the mess and my shoulder is still sore from all that scrubbing. One would think things had settled down by now right?  

Last night I decided to try the Upside down Onion Tart from The Global Vegetarian but when I started heating the oven (after the entire tart was assembled and ready for baking there was some residue from cleaning the oven that I missed wiping up so - smoke, windows, and “baking” on the grill ensued. While I wouldn’t recommend this method, it worked pretty well. 

Ingredients:

1 sheet puff pastry - thawed

1 medium red onion cut into thin circles

1 large yellow onion cut into thin circles

2 shallots cut into thin circles

2 scallions cut into thin circles

3T chili garlic olive oil

1T Balsamic vinegar

1/2 tsp salt 

1 tsp sugar

1/4 tsp pepper

1T fresh thyme leaves

1/2 cup goat cheese or mozzarella

Instructions:

Slice all of the onions into thin circles. 

Place the puff pastry sheet on parchment paper and gently roll it until it is a little thinner. Place parchment paper over the puff pastry and using a pen/pencil trace the outer edges of the sheet. 

Place the sheet on a baking tray, ensuring the pen/pencil side is face down. Leave a 1/2 inch around the edges, and brush 2 T of the chili garlic oil on the parchment paper. Drizzle and brush the Balsamic vinegar - they won’t mix - that's ok. 

Arrange the sliced onions on top of the oil/vinegar. Use the shallots to fill in spaces between the large onions and the scallions to fill small areas. Drizzle/shake the remaining oil/vinegar from the silicone brush over the onions. 

Combine salt, sugar, and pepper together, and then sprinkle it over the onions. Sprinkle thyme leaves evenly over the onions and add the cheese. 

Place the rolled-out puff pastry over the cheese. Press down along all of the edges. Use a fork to crimp the edges if you want. Press down gently over the puff pastry to ensure everything has stuck to it well. Brush the remaining tablespoon of oil over the puff pastry. 

Bake at 400 for 13 - 17 minutes until the pu pastry is baked through and the onions are caramelized. Cool for 3 - 4 minutes and carefully flip the tray over. Slice and serve. 

Today, I once again wiped down the oven and I did a test heating (with the fan on course) to make sure things are back to normal - they are. Thanks for stopping by!