This is hands down one of my all-time favourite pizzas! It was healthy, light, barely any cheese (I reduced the amount of cheese stated), it has onions, onions, onions, and just overall tasted amazing. I loved how simple this was to make, and how divine the flavour turned out for something oh-so simple. This is definitely an easy summer appetizer, or a late night dinner recipe. It was fantastic. I will be making this over and over again.
- 2 tbsp. butter
- 1 medium-large yellow onion, thinly sliced
- 1 tsp. fresh thyme leaves
- 1 tsp. sugar
- ¼ tsp. salt
- Freshly ground black pepper, to taste
- 2 tbsp. white wine (optional)
- ½ cup ricotta cheese
- 1 egg yolk
- 1 sheet frozen puff pastry, thawed
- ¼ cup shredded Parmesan cheese + I added a tiny bit of shredded feta since I had some on hand
- Minced fresh parsley, for garnish
Preheat the oven to 350° F. In a medium saucepan set over medium heat, melt the butter. Add the sliced onion, thyme, sugar, salt, pepper and white wine to the pan. Cook, stirring occasionally, until the onions have fully caramelized and are golden brown in color, about 20-25 minutes. Remove from the heat and set aside. In a small bowl whisk together the ricotta and egg yolk until smooth.
To assemble the tart, lay the puff pastry sheet on a baking sheet and fold in each edge about 1 inch. Spread the ricotta mixture over the puff pastry. Sprinkle about half of the Parmesan cheese over the ricotta mixture. Layer the caramelized onions evenly over the ricotta mixture. Top with the remaining Parmesan. Bake 25-30 minutes, until the puff pastry is golden and baked through. Garnish with fresh parsley, if desired. Slice into squares or rectangles and serve warm.