I decided to make this tart because I love the combination of flavors and texture. It’s creamy, sweet, and slightly salty with a flaky crust. The trick to this dish is to get your onions fully caramelized and then to add tons of cheese! It makes a great appetizer for a party, a delicious snack, or a fun addition to a weeknight dinner. All you need is a sheet of puff pastry, some olive oil, red pepper flakes, a sheet of puff pastry, onions (plus some butter), arugula, and 3 types of cheese: mozzarella, goat, and parmesan.
I recommend making this recipe in 2 parts: 1) Caramelize the onions the night before and then 2) Assemble and bake the tart the next day. It takes about an hour to get your onions caramelized, which seems like a long time but it’s well worth it. Once you achieve that deep, sweet taste, you know you’ve got yourself some perfectly caramelized onions. This is probably the longest part. Also, I only ended up using about 3/4 of the caramelized onions on the tart so I got to save some to use in other dishes! Score.
The rest is easy. You simply roll out the dough, add the toppings and then bake away.
Once the tart is fully baked, top everything off with some arugula. Now, I LOVE arugula and it pairs sooo well with this tart but you don’t need it. The tart is delicious on its own so if you’re not a fan of that particular green leaf, leave it out. No harm, no foul.
But since I’m a big fan of arugula, I added a ton :) What’s also wonderful about this recipe is that it can be easily doubled or tripled for big parties. You already have extra cheese, puff pastry packs come with at least two sheets, and you can just pick up a few more onions. Voila!
Three Cheese Caramelized Onion Tart with Arugula Recipe
- 2 Medium yellow onions, sliced thinly
- 2 Tablespoons butter
- 1/4 Cup water
- 1 Puff pastry sheet, thawed
- 1 Teaspoon olive oil – drizzle then brush
- 1/8 Teaspoon red pepper flakes (more or less to your liking)
- 1/2 Cup Kraft mozzarella cheese
- 1/4 Cup Kraft parmesan cheese
- 1/4 Cup goat cheese
To caramelize the onions
- Melt the butter in a large, heavy-bottomed pan over medium-high heat.
- Add the sliced onions and stir until the onions are all coated evenly with the butter and softened, about 5 minutes.
- Then continue to let the onions cook for another 40-50 minutes, giving it a stir every now and then. You don’t want to stir them too much or else they won’t brown properly–just enough so that they don’t burn and stick to the pan. Depending on how hot your stove is you also might have to turn down the heat.
- Once the onions start turning a deeper brown and are almost done (about 50-55 minutes), add about 1/4 cup water to deglaze the pan and then cook for another 5-10 minutes.
- Remove from heat and salt the onions to taste.
To assemble the tart
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Lightly flour a surface and roll out the puff pastry until it is about 13×10 inches.
- Fold in each side about 1 inch to form a crust and then place the puff pastry on the baking sheet.
- Drizzle 1 teaspoon of olive oil over the entire puff pastry (crust part too) and then brush it so that it spreads evenly. Sprinkle with red pepper flakes.
- Spread an even layer of Kraft mozzarella cheese on main part of the tart. Then do the same with the goat cheese.
- Add a solid layer of caramelized onions over the top of the cheeses (this was about 3/4 of the onions I ended up caramelizing) and then top the tart off with an even sprinkle of Kraft parmesan cheese.
- Bake for about 25-30 minutes or until the bottom of the crust is cooked through and the edges are golden brown.
- Let cool slightly and then top with arugula.
- Cut into pieces and serve immediately.
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This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.