If you like the delicious cheesy bread atop of French onion soup, then this is a must-try appetizer for your Thanksgiving gathering. The sweetness of the onion paired with the nuttiness of the Gruyère make this flaky pastry a crowd-pleaser and an impressive alternative to crackers and cheese.
Caramelized Onion and Gruyère Tart
Credit: Avec Eric by Eric Ripert
¼ cup olive oil
2 or 3 large onions, thinly sliced
2 thyme sprigs
1 small garlic clove, thinly sliced
Fine sea salt and freshly ground black pepper
2 sheets frozen puff pastry dough, thawed and trimmed to six 6-inch rounds
½ cup grated Gruyère cheese
~Preheat the oven to 450°F.
~Heat the olive oil in a large skillet over medium heat. Add the sliced onions, thyme and garlic. Cook, stirring occasionally, until the onions are soft, about 8 to 10 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, for about 30 minutes, or until the onions are well caramelized. Season to taste with salt and pepper.
~Line a baking sheet with parchment paper. Place the pastry dough rounds on the baking sheet. (I cut a 6-inch round template from paper plate and cut around it with a pizza cutter.) Spread the caramelized onions over the pastry rounds, leaving about ½ inch around the edges. Top the onions with the Gruyère cheese.
~Bake the tarts in the oven for 15 to 20 minutes, or until the crust is golden brown and puffed.
~Cut the tarts into wedges and serve warm.