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Author Notes: This is an amazing recipe which all began when I had an over abundance of fresh sage from my garden. The smell of sage just tells you pair me with some onions and a glass of white wine. So that is what I did...after a little bit of recipe searching I adapted this tart from another recipe and it has been a hit ever since. Enjoy it with your family, friends and a nice glass of white wine... - 1Forkful
Makes 24 pieces
- 4 Large Vadalia Onions (sliced)
- 2 tablespoons Olive Oil
- 2 teaspoons White Granulated Sugar
- 2 teaspoons Ground Sea Salt
- 2 teaspoons Cracked Black Pepper
- 1 tablespoon Ground Sage
- 10 Fresh Sage Leaves (thinly sliced)
- 2 Eggs
- 4 oz. Heavy Cream
- 2 Puff Pastry Sheets (defrosted)
- Preheat oven to 350 degrees F
- Coat the bottom of a large skillet with olive oil. Add onions and cook on high for 1 minute. Reduce the heat to medium heat. Add sugar, salt, pepper, ground sage and fresh sage. Cook until onions are tender about 15 - 20 minutes. Stir frequently. Remove onions from heat and allow to cool.
- In a medium size bowl whisk the eggs and cream together. Add cooled onions and mix well.
- Place puff pastry sheets on a non-stick cookie sheets and prick with a fork. Evenly spread onion mixture onto both puff pastry sheets. Bake for 30 minutes or until the bottom is golden brown. Remove from heat and cool before slicing into 24 squares.
- This recipe was entered in the contest for Your Best Root Vegetable Side
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Meat-free Memorial Day recipes.
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