Onion and Jarlsberg Tart
Onion and Jarlsberg Tart is a simple Norwegian-inspired dish with flaky puff pastry and fresh thyme.
Equipment
- Rolling Pin
Ingredients
- 4 tablespoons unsalted butter
- 2 pounds mixed onions, peeled and sliced ½-inch thick
- 1 large shallot, peeled and sliced
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- ½ teaspoon ground cloves
- Sea salt, to taste
- 1 sheet puff pastry, thawed if frozen
- 2 cups grated Jarlsberg cheese
- Fresh thyme
Instructions
- Melt the butter in a heavy saute pan or dutch oven over medium heat.
- Add the onion, shallots, bay leaves, peppercorns, cloves, and sea salt.
- Cook onion mixture over medium-low heat until onions are softened and starting to caramelize (15-20 minutes). Cool to room temperature.
- Preheat oven to 400° Fahrenheit.
- Roll out puff pastry to fit a medium-sized baking dish, so that the sides will overlap slightly.
- Add the onion filling to the puff pastry crust in an even layer.
- Top with the grated cheese and about 2 teaspoons of fresh thyme leaves.
- Bake for 15-20 minutes until the cheese is bubbly and the crust is puffed and golden brown.
- Cool the tart slightly before serving with additional fresh thyme.
Notes
- For variety, try adding a cup of sliced mushrooms or a few strips of chopped, cooked bacon to the filling when the onions have almost finished cooking.
- Gruyere, gouda, parmesan, or fresh goat cheese would also be nice additions to the Jarlsberg.
- Try pairing the tart with a medium-bodied red wine, such as a Pinot Noir from Oregon.
Servings: 8