Onion savory tart, a simple and tasty rustic tart with onions and cheese that I made with Giarratana onions, the same used to make the Baked onion salad. This easy and flavorful dinner-saver recipe is perfect for lunch and dinner and good on any occasion, even as a main course. This rustic tart, inspired by the famous Catanesi small onions, has a similar taste but is much simpler and quicker to prepare: you only need 2 rolls of puff pastry, onions (better if white or red because they’re softer and sweeter) and cheese to taste.
The onion and cheese tart made with puff pastry can also be prepared in advance, and it’s great served warm or at room temperature. So let’s go to the kitchen to prepare this easy and quick puff pastry recipe that will surprise you. Before heading into the kitchen, if you want to stay updated with all my other recipes you can follow my Facebook page and my Instagram profile.

Also see:

Difficulty: Very easy
Cost: Inexpensive
Rest time: 10 Minutes
Preparation time: 10 Minutes
Portions: 5
Cooking methods: Oven, Stovetop
Cuisine: Italian

Ingredients

28 oz white onions (I used Giarratana onions (about 28 oz / 800 g))
2 rolls puff pastry
7 oz cheese (sliced — caciotta, provola, emmental, pizza mozzarella, etc.)
to taste salt
to taste extra virgin olive oil
to taste caciocavallo (Sicilian caciocavallo or Tuscan pecorino)
3.5 oz tomato passata (preferably homemade)
to taste egg (beaten for finishing)
to taste sesame seeds (or other seeds, for finishing)

Tools

Baking tray
Oven
Brush
Frying pan

Preparation

You can decide to prepare this rustic tart with Giarratana onions or with any white onions you have on hand; I used a single onion of about 28 oz (800 g).

To make the puff pastry tart with onions and cheese, start by peeling and slicing the onions. Then place them in a frying pan,
add a generous drizzle of oil, season with salt and let them soften over low heat, stirring often, until they are soft and golden. Then add the tomato passata, raise the heat and let it reduce and develop flavor.
Once the sauce is cooked, wait for it to cool. Then unroll one sheet of puff pastry, spread the onion mixture over it, add the sliced cheese and then the grated caciocavallo. Sprinkle with a bit of black pepper and cover with the second sheet of puff pastry,
seal the edges well to join the two sheets, brush with beaten egg and sprinkle with seeds of your choice. Bake for 25 minutes at 392°F in conventional (static) mode or until the desired golden color is reached.