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
Ingredients
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4
Large Vadalia Onions (sliced)
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2 tablespoons
Olive Oil
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2 teaspoons
White Granulated Sugar
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2 teaspoons
Ground Sea Salt
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2 teaspoons
Cracked Black Pepper
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1 tablespoon
Ground Sage
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10
Fresh Sage Leaves (thinly sliced)
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2
Eggs
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4
oz. Heavy Cream
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2
Puff Pastry Sheets (defrosted)
Directions
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Preheat oven to 350 degrees F
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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.
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In a medium size bowl whisk the eggs and cream together. Add cooled onions and mix well.
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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.
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