Edible Monterey Bay

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Caramelized Onion Tart

2 yellow onions
½ cup sugar
2 tablespoons water
½ cup vinegar
1 sheet puff pastry

Preheat oven to 400° F.

Grease six individual ramekins. Slice onions into ½-inch discs.

In a heavy cast iron skillet, carefully brown circles of onion in butter or oil, remove and set aside.

In the same pan, make gastrique by mixing sugar and water and cooking until caramelized, then adding vinegar and cooking down to a syrupy consistency. (You can also use honey and cider vinegar if you prefer.) Pour equal amounts of gastrique into each ramekin and place a circle of onion on top.

Cut out circles of puff pastry to fit into the ramekins. Place one puff pastry circle over each onion circle.

Bake until pastry is golden. Turn out and garnish with whipped goat cheese and herbs. Makes 6 tarts.

About the author

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The former executive chef at Post Ranch Inn’s Sierra Mar, John Cox is now pursuing a number of projects, including serving as a partner and consulting chef at Cultura–comida y bebida in Carmel and chef-partner at The Bear and Star at the Fess Parker Ranch in Los Olivos. For more, go to www.chefjohncox.com or follow him on Instagram and Facebook.