Onion and Ricotta Cheese Tart
Onion and Ricotta Cheese Tart
Ingredients
- 5 cups (1.25 litres) pickling onions (about 3 bags of 284 g)
- 1/2 lb (225 g) puff pastry, thawed
- 3 tablespoons (45 ml) olive oil
- 1 tablespoon (15 ml) butter
- 1 tablespoon (15 ml) honey
- 2 tablespoons (30 ml) balsamic vinegar
- 1 container 300 g ricotta cheese
- 1 egg
- 1/3 cup (75 ml) chopped fresh chives
- 1 teaspoon (5 ml) dried thyme
- Salt and pepper
Instructions
- In a saucepan of boiling water, blanch the onions for about 30 seconds. Rinse under cold water and drain well. Peel them, taking care to remove the translucent film under the skin.
- With the rack at the lowest position, preheat the oven to 190 ˚C (375 ˚F).
- Roll out the pastry and line a 25-cm (10-inch) pie plate with a removable bottom.
- Refrigerate.
- In a skillet, sauté the onions in the oil, butter, honey and vinegar for about 10 minutes. Season with salt and pepper. Set aside.
- In a bowl, combine the cheese, egg and herbs. Season with salt and pepper.
- Spoon the cheese mixture into the pie crust.
- Scatter the onions over the cheese mixture.
- Bake for about 45 minutes.
Onion and Ricotta Cheese Tart