Pumpkin Butter Onion Tart
- Daniel
- Nov 19, 2022
- 2 min read
Updated: May 21
I asked @cookingwithcarrrl. what did he usually eat his pumpkin butter with and he sorta gave me the challenge to make something outta it. Loads of ideas came rushing at me. Again, I was tempted to add some beef salami to this tart, but I didn't.
I am glad because caramelized onions work so well with this pumpkin butter. I just tested it out on a whim. It was kinda impromptu; tasting, adjusting and adding cheese with my gut. I never expect it turns out this good.
Too good not to share actually. Below is a trick I learned to caramelize onions in a more effective way, rather than spending almost an hour. It took me about 15 to 20 mins. That extra maple syrup and balsamic add more depth to the flavors. The rest are just the magical combination of pumpkin butter, cheese and caramelized onions.
Ingredients:
(Serve 4)
Caramelized Onions:
Unsalted Butter, 2 TBSP
Yellow Onion Thinly Sliced, 3
Sea Salt, Pinch
Black Pepper, Pinch
Demerara Sugar, 1 TBSP
Maple Syrup, 2 TBSP
Balsamic Vinegar, 2 TBSP
Tart:
Frozen Puff Pastry, 1 or 2 Sheets
Pumpkin Butter Homemade, For Spreading
Fresh Mozzarella, A Few Pinches
Parmigiano Reggiano, For Grating
Scallions Thinly Sliced, A Handful
Pumpkin Seed Oil, For Drizzling
Shichimi Togarashi, Pinch
Equipment:
Cast Iron Skillet / Pan
Oven
Sauce Pot
Directions:
Please visit my "The Pumpkin Butter Melt" page for the recipe.
Prepare the Caramelized Onions
In a sauce pot over medium heat, add 500ml of water along with all the onion peels and scraps.
Season with salt and pepper. Stir to combine.
Bring to a simmer and cook for 3 to 5 minutes.
Cover and set aside to steep for 5 minutes.
Strain and discard the solids. Set aside the onion stock.
In a skillet over medium-high heat, melt the butter.
Add the sliced onions and season with salt, pepper, and sugar.
Saute until caramelized, about 15 to 20 minutes. Deglaze with onion stock as needed if the onions stick.
Remove from heat and set aside.
Assemble the Tart
Preheat the oven to 200°C (395°F).
Lay a sheet of puff pastry on a baking tray lined with parchment paper.
Follow your puff pastry packaging instructions for best results.
Use a fork to create decorative indentations along the edges.
Spread a layer of pumpkin butter evenly across the pastry.
Bake for 15 to 20 minutes or until the edges are golden brown.
Remove from the oven and top with shredded mozzarella, grated Parmigiano, and the caramelized onions.
Return to the oven and bake until the cheese has fully melted and is bubbly.
Finishing Touches
Remove the tart from the oven and immediately garnish with sliced scallions.
Drizzle with pumpkin seed oil.
Sprinkle with shichimi togarashi for a subtle heat and umami finish.
Slice and serve immediately.
Love everything about this tart...
I hope you will give this a try...
The perfect bite...
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