Ingredients for 4 persons
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1 KG Onions
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1 TBSP Butter
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50 ml Kühne Aceto Balsamico di Modena
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1 pc. puff pastry
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100 g Crème fraîche
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Salt
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Pepper
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1 TSP Paprika
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3 TBSP Honey
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60 g feta cheese
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8 sprigs Thyme
Preparation
Kitchen utensils
Kitchen scales, measuring jug, chopping board, knife, frying pan, baking tray, baking paper, oven
Peel the onions, halve them lengthways, and cut into thin strips. Heat the butter in a large frying pan and gently cook the onions over medium heat for around 30 minutes until soft and lightly caramelised, stirring occasionally to prevent burning. Finally, deglaze with balsamic vinegar, cook for another 2–3 minutes, and then allow to cool.
Preheat the oven to 200 °C (top and bottom heat). Roll out the puff pastry on a baking tray lined with baking paper and prick it several times with a fork to prevent air bubbles from forming during baking. Spread the pastry with crème fraîche, leaving a border of about 1 cm. Sprinkle with salt, pepper, and paprika, then evenly distribute the onions over the crème fraîche.
Bake the tart in the lower third of the oven for 30–35 minutes. Remove the finished tart from the oven, drizzle with honey, crumble over the feta, and serve garnished with thyme leaves.
Recipe advice
When working with puff pastry, it’s important to work quickly so it doesn’t get too warm before baking and still rises beautifully in the oven.
Nutritions
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Calories
586 kcal -
Carbohydrates
66 g -
Fat
32 g -
Protein
10 g -
Kilojoule
2452 kJ