Onion, Ricotta & Thyme Tart
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Makes 6 servings. Recipe from seriouseats.com
Ingredients 1 medium yellow & 1 medium red onion (8 ounces each), sliced crosswise into 1/4-inch thick rounds 5 cloves garlic, in their skins Extra-virgin olive oil, for brushing 1 (14-ounce) sheet puff pastry from, such as Dufour, thawed per package directions 8-1/2 ounces ricotta cheese 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 Nutritional info Calories 481 Total Fat 31g Cholesterol 12mg Sodium 259mg Carbohydrates 41g Dietary Fiber 2g Total Sugars 4g Protein 11g Iron 2mg Potassium 227mg |
Directions
- Preheat oven to 400°F 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.
- 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.
- 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.
- Let cool slightly, then sprinkle with more thyme leaves, cut into portions, and serve.
