Red Onion Tart (dairy or pareve)
Contributed by Eileen Goltz

Ingredients 3 tablespoons butter or margarine 1 lb 10 oz red onions, sliced very thinly 1 tablespoon olive oil 3 fl oz white wine 2 tablespoons white wine vinegar 1 teaspoon chopped fresh thyme (1/2 teaspoon dried) Salt and pepper 12 oz puff pastry 4 fresh figs, quartered (optional) walnut oil (optional)

Instructions

Preheat the oven to 425. Grease a 9 inch tart pan with butter. Slice the onions very thinly. Melt the butter in a large frying pan and cook the onions for about 10 minutes until very soft, take care not to brown the onions. Add the wine, vinegar and thyme and cook until all the liquid has evaporated. Season to taste with salt and pepper. Cut 2 discs of pastry to the size of the tart dish. Cover the pastry with the cooked onions mixture. Place a disc of pastry over the onion mixture and tuck the edges in. Prick the top of the pastry all over with a fork, (this will allow the steam to escape during cooking and therefore keeps the pastry crisp).  Bake in the preheated oven for 15 minutes or until golden and risen. Place a large plate over the tart dish, invert and shake firmly to release the tart. Serve warm with the figs and drizzle with a little walnut oil. Serves 4.

Serving Size

makes 4 servings

Notes

Delicious warm or cold

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• Baked Potatoes with Diced Peppers and Mushroom Marinara Sauce (Pareve) • Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey Sauce • Tuscan Chicken – Pre-Yom Kippur Fast • Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast

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