This sun-dried tomato and onion tart is one of the most delicious and a really quick recipe to make. Made with a store-bought puff pastry sheet, this savory tart will soon become everyone’s favorite appetizer.
When thinking of tarts and pies, the first thing that comes to my mind is dessert. This savory tart made with sun-dried tomato, onion, and olives is a great alternative to the routine.
This is my second month of participating in the Baking Partners and it is so much fun. This month’s theme was ’ PIE ‘. There was a really cool Apple pie recipe that I wanted to try, but having eaten so many sweet treats this month, I decided not to (at least for now).
I am sure I will bake it soon. So as an alternative when I saw the recipe for the Savory pie, I was excited. This Sun Dried Tomato And Onion Tart recipe was suggested by Samantha of Samantha Menzies. The recipe is from here and it was a very quick one, yet loaded with layers of flavor.
Preparation time - 10 mins plus time taken to defrost the pastry sheets Cooking time - 40 mins Difficulty level - easy
Ingredients to make Sun Dried Tomato And Onion Tart - Serves 4
- Thawed puff pastry, (9 by 9 inches) - 2 sheets
- Olive oil - 2 tablespoons
- Thinly sliced onions - 3 cups
- Thyme - 4-6 sprigs
- Salt - to taste
- Dijon mustard - 1½ tablespoons
- Heavy cream - 1½ tablespoons
- Grated Gruyère cheese - 1 cup
- Sun-dried tomatoes, roughly chopped - ½ cup (I used Sun-dried tomatoes in Olive oil)
- Olives - ¼ cup (optional)
Procedure -
- Thaw the puff pastry sheets according to the manufacturer’s instructions. Unfold the sheets and lay them on baking sheets. If the pastry sheets are touching each other, lay them on 2 different baking sheets. Using a fork, prick the surface several times, leaving a half-inch border all around.
- Preheat the oven to 400 F. Now get the prepared sheets in the oven for about 10 minutes or until the sheet base is slightly brown.
- The sheets could get puffed up in the oven in spite of pricking them. Let the sheets cool on a cooling rack and allow them to settle down. Then transfer it back to the baking sheet.
- In the meantime, add oil to a large sauté pan and get the onions inside it. I used the olive oil from the sun-dried tomatoes. Also, add the required salt and thyme to it. Sauté the onions on medium heat until they are evenly caramelized.
- In a small bowl combine the mustard with the heavy cream. Mix well and once the pastry sheets have cooled down a bit, spread this mixture evenly on the sheets, leaving an inch border untouched.
- Now add half the grated cheese to the pastry sheets.
- Next, add the sun-dried tomatoes, onions, and olives (if using) and spread the remaining cheese on top.
Sun-dried tomato and onion
Sun-dried tomatoes, Onion, and Olives
Cheese spread on top
Bake at 400 F for about 15 minutes, until the cheese melts.
Serve hot!
Expert Tips
- Adding the oil from the Sun-dried tomatoes, added an extra layer of flavor.
- My tarts were a little soggy, the reason being that I did not drain the onions in a paper towel before adding them to the pastry sheet. I would highly suggest that rest the caramelized on a paper towel before adding it to the pastry sheet to ensure crisp tart.
- I added olives to one of the tarts as my kids do not like olives too much. It added another layer of flavor. So if you are an olive lover, go ahead and use it.
The answer is no. Phyllo pastry sheets are much different from puff pastry sheets and they will not work the same way.
I use the Pepperidge Farms puff pastry sheets that are easily available in any US grocery store. We could also make our own puff pastry sheet.
This sun-dried tomato and onion tart is best eaten right away. If needed to store, refrigerate, or freeze in air tight container and reheat in the oven or in an air fryer.
More Savory Pies and Tarts
- Samosa Pinwheels | Air fryer and Baked
- Flaounes - Cypriot Savory Easter Pies
- Vegetable Puffs Recipe With Pastry Sheets
- Vegetables And Cheese Galette | Savory Galette
Recipe
Equipment
- ▢ Baking sheet
- ▢ saute pan
- ▢ bowl
Ingredients
- ▢ 2 sheets Thawed puff pastry (9 by 9 inches)
- ▢ 2 Tablespoon Olive oil
- ▢ 3 cups Thinly sliced onions
- ▢ 4 sprigs Thyme
- ▢ Salt - to taste
- ▢ 1½ Tablespoon Dijon mustard
- ▢ 1½ Tablespoon Heavy cream
- ▢ 1 cup Grated Gruyère cheese
- ▢ ½ cup Sun-dried tomatoes roughly chopped (I used Sun dried tomatoes in Olive oil)
- ▢ ¼ cup Olives optional
Instructions
- Thaw the puff pastry sheets according to the manufacturer instructions. Unfold the sheets and lay them on baking sheets. If the pastry sheets are touching each other, lay them on 2 different baking sheets. Using a fork, prick the surface several times, leaving a half a inch border all around.
- Preheat the oven to 400 F. Now get the prepared sheets in the oven for about 10 minutes or until the sheet base is slightly brown.
- The sheets could get puffed up in the oven in spite of pricking them. Let the sheets cool on a cooling rack and allow it to settle down. Then transfer it back to the baking sheet.
- In the mean time, add oil to a large sauté pan and get the onions inside it. I used the olive oil from the Sun Dried tomatoes. Also add the required salt and the thyme to it. Sauté the onions on medium heat until they are evenly caramelized.
- In a small bowl combine the mustard with the heavy cream. Mix well and once the pastry sheets have cooled down a bit, spread this mixture evenly on the sheets, leaving half an inch border untouched.
- Now add half the grated cheese to the pastry sheets.
- Next add the sun dried tomatoes, onions and the olives (if using) and spread the remaining cheese on top.
- Sun dried tomatoes, Onion and Olives
- Bake at 400 F for about 15 mins, until the cheese melts.
- Serve hot!
Notes
- Adding the oil from the Sun dried tomatoes, added an extra layer of flavor.
- My tarts were a little soggy, the reason being that I did not drain the onions in a paper towel before aging it to the pastry sheet. I would highly suggest that rest the caramelized on a paper towel before adding it to the pastry sheet to ensure crisp tart.
- I added olives to one of the tart as my kids do not like olives too much. It added another layer of flavor. So if you are an olive lover, go ahead and use it.
Nutrition
More Appetizer Recipes
- Aama Vadai | Paruppu Vadai | Chana Dal Vada
- Oven Baked Sweet Potato Fries
- Spicy Southern Cheese Straws
- Spicy Watermelon Salsa Recipe
Sun Dried Tomato And Onion Tart Recipe
Equipment
- Baking sheet
- saute pan
- bowl
Ingredients
- 2 sheets Thawed puff pastry (9 by 9 inches)
- 2 Tablespoon Olive oil
- 3 cups Thinly sliced onions
- 4 sprigs Thyme
- Salt - to taste
- 1½ Tablespoon Dijon mustard
- 1½ Tablespoon Heavy cream
- 1 cup Grated Gruyère cheese
- ½ cup Sun-dried tomatoes roughly chopped (I used Sun dried tomatoes in Olive oil)
- ¼ cup Olives optional
Instructions
- Thaw the puff pastry sheets according to the manufacturer instructions. Unfold the sheets and lay them on baking sheets. If the pastry sheets are touching each other, lay them on 2 different baking sheets. Using a fork, prick the surface several times, leaving a half a inch border all around.
- Preheat the oven to 400 F. Now get the prepared sheets in the oven for about 10 minutes or until the sheet base is slightly brown.
- The sheets could get puffed up in the oven in spite of pricking them. Let the sheets cool on a cooling rack and allow it to settle down. Then transfer it back to the baking sheet.
- In the mean time, add oil to a large sauté pan and get the onions inside it. I used the olive oil from the Sun Dried tomatoes. Also add the required salt and the thyme to it. Sauté the onions on medium heat until they are evenly caramelized.
- In a small bowl combine the mustard with the heavy cream. Mix well and once the pastry sheets have cooled down a bit, spread this mixture evenly on the sheets, leaving half an inch border untouched.
- Now add half the grated cheese to the pastry sheets.
- Next add the sun dried tomatoes, onions and the olives (if using) and spread the remaining cheese on top.
- Sun dried tomatoes, Onion and Olives
- Bake at 400 F for about 15 mins, until the cheese melts.
- Serve hot!
Notes
- Adding the oil from the Sun dried tomatoes, added an extra layer of flavor.
- My tarts were a little soggy, the reason being that I did not drain the onions in a paper towel before aging it to the pastry sheet. I would highly suggest that rest the caramelized on a paper towel before adding it to the pastry sheet to ensure crisp tart.
- I added olives to one of the tart as my kids do not like olives too much. It added another layer of flavor. So if you are an olive lover, go ahead and use it.
