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.
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
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
Cast Iron Skillet / Pan
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.
Add in all the onion peels and scraps.
Season with salt and pepper.
Stir until well combined.
Bring it up to a simmer.
Cook for 3 to 5 mins.
Cover and set aside to infuse for 5 mins.
Drain and discard the residue.
Now you have a simple onion stock.
In a skillet over medium-high heat, add butter.
Once the butter starts to melt, add the onions.
Season with salt, pepper and sugar.
Saute until it is fully caramelized.
*If the onions are stuck at the bottom of the skillet, deglaze with a splash of that onion stock. You practically have to stand there and saute.*
It takes me about 15 to 20 mins.
Remove from heat and set aside.
Prepare the tart.
Preheat the oven to 200 degree celsius or 395 fahrenheit.
Lay a sheet of puff pastry on a baking tray lined with parchment paper.
*Please follow the packaging instructions.*
I created some patterns along the edges with a fork.
Spread the pumpkin butter onto the puff pastry.
Wack into the oven and bake for 15 to 20 mins or until the edges are golden brown.
Remove from the oven and add mozzarella, parmigiano and that caramelized onions onto the tart.
Return to the oven and bake until the cheese has melted.
Remove from the oven and immediately garnish with scallions, pumpkin seed oil and shichimi togarashi.
Slice and serve immediately.
Love everything about this tart...
I hope you will give this a try...
The perfect bite...