Onion and Brie Tart
Submitted by: Joseph Wu
Latest update: July 17, 2005
Adapted from Appetite:
Enough for 4 as a light lunch, or 12 as an appetizer.
Peel the onions and cut into wedges. Melt the butter in the widest pan you have, then add the onions. Cook over medium-low heat, stirring occasionally, until the onions are translucent, golden, and sticky. This will take about 30 minutes (or more).
While the onions cook, set the oven to 425°F. Roll out the two blocks of puff pastry separately into 12" squares. Score a border about ½" from each edge, and prick all over with a fork.
Spread the onions over the middle of the pastry, inside the score lines. Brush the rim with some of the onion butter. Cut or tear the cheese into chunks, and scatter over the onions. Scatter the thyme over top.
Bake until the pastry is golden and puffy, and the onions are browning—about 15 to 20 minutes.