1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until lightly browned, about 10-15 minutes.
3. Add wine and cook until it has fully evaporated and the onions are golden brown. Season with salt and pepper and remove pan from heat.
4. Place the puff pastry sheet on the prepared baking sheet and top with onions and pear slices. Sprinkle with cheese and fresh thyme and bake for 20 minutes.
5. Finish the tart with a drizzle of honey, then slice and serve.
Caramelized Onion, Pear and Aged Cheddar Phyllo Tart
Serves 9 (as an appetizer)
All you need:
1 tablespoon olive oil
2 large yellow onions, sliced thin
1/2 cup white wine
Salt and pepper, to taste
1 frozen puff pastry sheet, thawed
1 ripe Barlett pear, sliced thin
1/2 cup freshly grated sharp aged white cheddar cheese
1 teaspoon fresh thyme leaves
Honey, for drizzling
All you do:
1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until lightly browned, about 10-15 minutes.
3. Add wine and cook until it has fully evaporated and the onions are golden brown. Season with salt and pepper and remove pan from heat.
4. Place the puff pastry sheet on the prepared baking sheet and top with onions and pear slices. Sprinkle with cheese and fresh thyme and bake for 20 minutes.
5. Finish the tart with a drizzle of honey, then slice and serve.