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Why It Works
- Microwaving the oil-brushed onions quickly softens them with little mess or effort, ensuring a tender tart topping.
- Store-bought puff pastry bakes up quickly and easily into a fancy-seeming savory tart.
I love a savory onion tart. What I don’t love is the dreaded onion-pull: when you attempt to bite into onions that are tough and semi-dessicated from baking in an oven’s dry heat, and instead of breaking cleanly between your teeth, they pull off in strands. The solution is to pre-cook the onions so they’re tender, but that is a slight pain, usually involving an additional roasting or sautéing step. That is, unless you realize the microwave can take care of it, with far less effort and time.
Serious Eats/ Amanda Suarez
That’s the secret to this tart, and the key to what makes it so effortless, along with the use of store-bought puff pastry, which bakes up crisp and airy and requires no more than letting it defrost first.
Serious Eats/ Amanda Suarez
The beauty of the microwave onion trick is that it thoroughly softens the onions, partially steaming them while also gently frying them in a light coating of oil. Once layered on top of the puff pastry and baked in a hot oven, the onions take on a lightly caramelized flavor and texture that’s sweet, roasty, and tender. It’s a small step that is worlds better than putting the onions on top of the pastry raw, and worlds easier than sautéing them in a skillet before building the tart.
Serious Eats/ Amanda Suarez
I’m omitting one thing: The stuff that sits in between the onions and the puff pastry. In this recipe, it’s an effortless mixture of seasoned ricotta with thyme and lemon zest, which adds moisture and creaminess to each bite along with a welcome herbal and bright lemony flavor. I also add one final secret weapon to amp up the tart’s flavor—some garlic cloves that I micro-roast in their skins alongside the onion slices. Because when has more aromatic alliums ever been a bad thing?
Serious Eats/ Amanda Suarez
This Onion and Ricotta Tart Is My Go-to for an Easy Fancy Dinner
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2 medium yellow and/or red onions (8 ounces; 225 g each), sliced crosswise into 1/4-inch thick rounds
5 cloves garlic, in their skins
Extra-virgin olive oil, for brushing
1 (14-ounce; 397 g) sheet puff pastry from 1 (17.3-ounce) package, such as Dufour, thawed if frozen
1 cup ricotta (8.5 ounces; 240 g)
1 teaspoon picked fresh thyme leaves, minced, plus more for garnish
1/2 teaspoon freshly grated lemon zest
Kosher salt and freshly ground black pepper
Preheat oven to 400°F (200°C) and line a rimmed half sheet pan with parchment. Working in batches, arrange onion slices on a microwave-safe plate, making sure they either don’t overlap or overlap minimally; arrange garlic cloves around the onions. Brush with olive oil to generously coat, then microwave on high power until onions and garlic are tender and softened, about 8 minutes. (Microwave power can vary a lot, so keep an eye on your onions to avoid overcooking or undercooking.) Very carefully transfer cooked onions and garlic to a platter. Repeat with remaining onions.
Serious Eats/ Amanda Suarez
Meanwhile, remove garlic from skins and trim root ends of cloves. Mince garlic. In a medium mixing bowl, thoroughly stir together ricotta, minced cooked garlic, thyme, and lemon zest. Season with salt and pepper.
Serious Eats/ Amanda Suarez
Carefully unfold defrosted puff pastry onto prepared baking sheet, gently pressing it flat. Spread ricotta mixture all over puff pastry in an even layer, making sure to leave a 1/2-inch border around the edges. Arrange the cooked onion rounds on top and bake until puff pastry is golden and crisp and onions have browned slightly, 20-25 minutes; if puff pastry swells excessively during baking, carefully use a paring knife to puncture the air bubble and deflate.
Serious Eats/ Amanda Suarez
Let cool slightly, then sprinkle with more thyme leaves, cut into portions, and serve.
Serious Eats/ Amanda Suarez
Special Equipment
Rimmed baking sheet, parchment paper, microwave-safe plate
https://www.seriouseats.com/easy-ricotta-cream-onion-tart-11744674
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