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Red Onion Tart

Eileen Goltz | Pareve or Dairy

Delicious warm or cold

Ingredients

3 tablespoons butter or margarine

1 lb 10 oz red onions, sliced very thinly

1 tablespoon olive oil

3 fl oz white wine

2 tablespoons white wine vinegar

1 teaspoon chopped fresh thyme (1/2 teaspoon dried)

Salt and pepper

12 oz puff pastry

4 fresh figs, quartered (optional)

walnut oil (optional)



Instructions

Preheat the oven to 425. Grease a 9 inch tart pan with butter. Slice the onions very thinly. Melt the butter in a large frying pan and cook the onions for about 10 minutes until very soft, take care not to brown the onions. Add the wine, vinegar and thyme and cook until all the liquid has evaporated. Season to taste with salt and pepper. Cut 2 discs of pastry to the size of the tart dish. Cover the pastry with the cooked onions mixture. Place a disc of pastry over the onion mixture and tuck the edges in. Prick the top of the pastry all over with a fork, (this will allow the steam to escape during cooking and therefore keeps the pastry crisp).  Bake in the preheated oven for 15 minutes or until golden and risen. Place a large plate over the tart dish, invert and shake firmly to release the tart. Serve warm with the figs and drizzle with a little walnut oil. Serves 4.