This Onion and Ricotta Tart Is My Go-to for an Simple Fancy Dinner

I really like a savory onion tart. What I do not love is the dreaded onion-pull: while you try and chunk into onions which might be robust and semi-dessicated from baking in an oven’s dry warmth, and as an alternative of breaking cleanly between your tooth, they pull off in strands. The answer is to pre-cook the onions so that they’re tender, however that could be a slight ache, normally involving a further roasting or sautéing step. That’s, until you notice the microwave can care for it, with far much less time and effort.

That’s the key to this tart, and the important thing to what makes it so easy, together with using store-bought puff pastry, which bakes up crisp and ethereal and requires not more than letting it defrost first.

The great thing about the microwave onion trick is that it totally softens the onions, partially steaming them whereas additionally gently frying them in a lightweight coating of oil. As soon as layered on prime of the puff pastry and baked in a scorching oven, the onions tackle a frivolously caramelized taste and texture that is candy, roasty, and tender. It is a small step that’s worlds higher than placing the onions on prime of the pastry uncooked, and worlds simpler than sautéing them in a skillet earlier than constructing the tart.

I am omitting one factor: The stuff that sits in between the onions and the puff pastry. On this recipe, it is an easy combination of seasoned ricotta with thyme and lemon zest, which provides moisture and creaminess to every chunk together with a welcome natural and vibrant lemony taste. I additionally add one closing secret weapon to amp up the tart’s taste—some garlic cloves that I micro-roast of their skins alongside the onion slices. As a result of when has extra fragrant alliums ever been a nasty factor?

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