Onion Tart - Torta tal-Basal u l-Inċova

gruyere cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: mozzarella

Reduced-fat cheese lowers calories while still melting well.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol.

Preheat oven to 400°F (200°C).

Roll out puff pastry on a floured surface to fit your tart pan.

Place puff pastry in the tart pan and prick the bottom with a fork.

Chill the pastry in the refrigerator for 15 minutes.

Melt butter and olive oil in a large skillet over medium heat.

Add sliced onions and cook, stirring frequently, until caramelized, about 25-30 minutes.

Stir in minced garlic, thyme, and bay leaves; cook for an additional 2-3 minutes.

Deglaze the pan with white wine, scraping up any browned bits, and simmer until reduced by half.

Add beef broth and bring to a simmer; season with salt and black pepper to taste.

Remove bay leaves and thyme sprigs from the mixture.

Spread the onion mixture evenly over the chilled pastry.

Sprinkle gruyere and parmesan cheese on top of the onions.

Beat the egg and brush it over the edges of the pastry.

Bake in the preheated oven for 25-30 minutes, until the pastry is golden brown and cheese is bubbly.

Let cool slightly before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens