Caramelized Onion Tart

This is one of my favorite things of all time - a tweaked version of the famous French dish, Pissaladière. This is an easy, crowd favorite, that makes for the perfect appetizer (or entree if you're like me and can't stop eating it.)

Caramelized Onion Tart

I love using puff pastry for this instead of dough, it comes out so buttery and really let's the focus be on the sweetness of the onions and the saltiness of the olives.

Whenever I make caramelized onions I always try to make a big batch and use them in my omelets the next morning - soo good!


4 tbs butter

2 large yellow onions, sliced in moons

1/4 cup white wine

2 tbs balsamic vinegar

2 tbs brown sugar

2 tsp fresh thyme

1/2 tsp salt

1/4 tsp pepper

1 sheet frozen puff pastry

handful of black pitted olives

handful of crumble gorgonzola


  • Preheat oven to 350 degrees

  • In a medium sauce pan, melt the butter and cook the onions until they start to sweat. Then add wine, balsamic, sugar, thyme and salt and pepper and cook until the onions are soft and golden brown.

  • While the onions are cooking, unfold the puff pastry sheets on a large cookie pan (lined with parchment paper) and make sure both sheets connect. You may want to smooth it out with a rolling pin

  • Once the onions are ready and have cooled, spread them evenly all over the puff pastry then top with the black olives and Gorgonzola.

  • Bake for 25-30 minutes until puff pastry is golden brown. Cool for a few minutes and then cut into squares. Enjoy!

caramelized onion tart

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