Rustic Wine-Soaked Red Onion Tart

One of the items I always try to keep in my freezer is Pepperidge Farm Pastry Puff Sheets. They’re not the healthiest or gluten free, but they are tasty, very versatile and easy to make — making them perfect for last-minute entertaining.

I had two boxes in my freezer that were about to expire, so I played around with several dishes and appetizers that I will be sharing over the next few days. From what I can tell and have read, these pastry puffs are vegan. So, while I did use cheese in this, if I were making this for a vegan, I could just not add the cheese. I made this both with and with-out the smoked gouda, which does give it a little extra flavor, but it’s not a deal breaker — it tastes good either way.

The recipe calls for semi-sweet sparkling white wine, because it adds a sweeter flavor to the already mild onions. Plus, I had a bottle of some European variety leftover from Christmas that I wanted to use up. The bubbly still had a lot of kick because when I reopened it, the top flew off the bottle leaving a nice little dent in the ceiling. Lesson learned: Just because the bubbly is over a week old, it might not be “bad.”

Rustic Wine-Soaked Red Onion Tart

by Michelle Maskaly, The Adirondack Chick

4 red onions
1 clove garlic
1 heaping tablespoon of chopped parsley
1 cup loosely packed shredded smoked gouda {divided in 1/2 cups}
2 tablespoons olive oil
1 cup semi-sweet sparkling white wine
1 sheet Pepperidge Farm Pastry Puff defrosted and at room temperature

Preheat your oven to 400 degrees, and spread the pastry sheet out on a non-stick baking pan. Thinly slice the garlic and onions.  

Heat the olive oil in a pan and add add the garlic. Let cook for about a minute on medium, making sure it doesn’t burn. Add in the onions and stir well, coating them with the oil.

Chop up the parsley, trying to remove the stems and just using leaves. {I used flat Italian parsley because that’s what I had in the fridge.

Add the parsley and sparkling wine to the onions and mix well. Sprinkle a little bit of salt and a generous amount, of pepper over the onions. {I like pepper so I used about a 1/2 teaspoon, if not more.}

Cover tightly with aluminum foil and let cook until onions are mostly translucent and soft, while stirring occasionally. Once the onions reach this point, uncover and cook until just a little of the liquid is left.

Spread 1/2 cup of the smoked Gouda on the pastry sheet, keeping the cheese away from the edges. 

Pile about 3/4 of the onion mixture on top of the cheese.

Put the remaining 1/2 cup of the smoked gouda on the onion mixture.

Top with the rest of the onion mixture.

Starting at opposite ends fold the corners of the pastry puff to the center.

Do the same thing with the remaining corners, pinching the ends together. Leave the sides open.

Bake for about 15-20 minutes or until the crust is golden brown. Slice and serve warm.


This post was shared with the following websites: Full Plate Thursday, Somewhat Simple, Hookin Up with HoHThe Shabby Creek Cottage, Catch a Glimpse, It’s a Keeper, Your Recipe My Kitchen, Melt In Your Mouth Mondays, Must Try Monday, Made By You Monday, My Sweet and Savory, Just Something I Whipped Up, Market Yourself Monday, Just Another Meatless Monday, Nap Time Creations, Tasty Tuesday, Today’s Creative, Tutorial Tuesday, Tasty Tuesday. Tasty Tuesday, Whatever Goes WednesdayWhat’s Cooking Wednesday, Penny Pinching Party, Wow Me Wednesday, This Chick Cooks, Success U, Your Whims Wednesday,

9 thoughts on “Rustic Wine-Soaked Red Onion Tart

  1. Michelle, this is an awesome Onion Tart, I can't wait to try your recipe. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. Just the name of this is mouthwatering – and it looks so elegant and delicious (gouda is an awesome ingredient). You'd never think it was so simple to make!

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