"With salad and a glass of good wine, this savory tart creates the perfect meal," says Thorisson of this hearty dish. Made with caramelized onions tossed in a honey and balsamic vinegar glaze, it has just a hint of sweetness. Get the recipe here.

Oddur Thorisson
InStyle Staff
Oct 10, 2014 @ 10:45 am

"With salad and a glass of good wine, this savory tart creates the perfect meal," says blogger Mimi Thorisson of this hearty dish. Made with caramelized onions tossed in a honey and balsamic vinegar glaze, it has just a hint of sweetness. She recommends using a base of classic yellow onions, while a ready-made puff pastry keeps the preparation utterly painless.

Read on for Mimi's mouthwatering recipe for onion tart, adapted with permission from her new book A Kitchen in France: A Year of Cooking in My Farmhouse ($26, amazon.com).

Serves: 4 to 6

Total Time: 1 hour, 35 minutes

Active Time: 30 minutes

Ingredients:

3 tbsp extra-virgin olive oil, plus more for drizzling2 tbsp unsalted butter3½ oz. bacon, diced2 large onions, thinly slicedFine sea saltFreshly ground black pepper1 tbsp honey1 tbsp balsamic vinegarA few sprigs of fresh thymeAll-purpose flour for rolling the dough1 8 oz. store-bought puff pastry

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Directions:

1. Heat olive oil and butter in a large sauté pan over medium-high heat.2. Add bacon; fry until browned, stirring occasionally, about 5 minutes.3. Lower heat to medium-low, add onions, season with salt and pepper, and cook, stirring occasionally, until tender and golden brown, about 15 minutes.4. Add honey, balsamic vinegar, and thyme; increase heat to high; boil for 2--3 minutes to reduce, stirring occasionally.5. Take off the heat and set aside to cool for 30 minutes. Discard thyme.6. Preheat oven to 400°F.7. On a lightly floured surface, roll out pastry to 1/8" thick.8. Line a 10" tart pan with the dough; prick the bottom several times with a fork. Trim edges.9. With a slotted spoon, scoop onion mixture into the tart shell, leaving excess oil behind. Smooth mixture to cover the base of the shell.10. Bake until pastry is crisp and golden, around 30 minutes.11. Cool for 5 minutes, drizzle with olive oil, and serve.

Still hungry? See more of Mimi Thorrisson's favorite French Recipes here. 

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