Onion Tart - O - Alphabet Challenge

For O   

            For O this week I wanted to feature the humble onion. It's such a cheap and diverse ingredient it was hard to come up with a single dish. I've seen the upside down tart on social media and thought this would be the perfect time to try it. 

I tried regular and red onion for this dish. The red onion was a bit sweeter. You could also use a bunch of thinly sliced cippolini onions as well for a more decorative tart. These are best served warm, right out of the oven. If you make them in advance, plan to reheat them in the oven for 2-3 minutes to warm them up.  

Ingredients:
 
1 sheet of puff pastry
1 red onion, thinly sliced about ¼ inch thick
Balsamic glaze
Olive Oil
Salt
Pepper
2 tablespoons of fresh thyme
1 5 oz containter Boursin Cheese (garlic and fine herbs)
Egg wash: 1 egg whisked together with 1 tablespoon of water
 
Directions:
 
1. Pre-heat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

2. On a floured surface, roll out the puff pastry so that it’s a couple inches larger on each side. Cut the pastry into 6 even rectangles. Top each pastry with 1-2 Tbsp of boursin cheese. Set aside.

3. On the parchment paper, drizzle ½ tsp olive oil and ½ tsp balsamic glaze in a rectangle a little smaller than the puff pastry. Sprinkle with salt, pepper, and fresh thyme.

4. Place onion slices on top of the oil mixture. Place a rectangle of the puff pastry cheese side down on top of the onion and gently press the edges to kind of seal it to the parchment paper. Use a fork to crimp the edges if desired for presentation. Repeat with the rest of the pastry.

5. Brush the tops of the pastry with the egg wash. Bake in the oven for 15-20 minutes until the pastry is puffed up and a deep golden color on top. ENJOY!