Caramelised Onion & Cream Cheese Tart
An Original Recipe by Not Quite Nigella
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450g/1 pound brown onions
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2 tablespoons butter
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1 tablespoon oil
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6 or so fresh sage leaves
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salt and pepper to taste
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1 sheet of puff pastry
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125g/4 ozs light cream cheese, at room temperature
Step 1 - Finely slice the onions using a knife or a mandolin. Heat a saucepan onto medium heat and once it reaches temperature, knock it back down to low (about 3 out of 10). Add the butter and oil and the onions and sage leaves. Slowly cook the onions and sage stirring them occasionally for about 45 minutes. You want to do this low and slow to bring out the sweetness of the onions. Season with salt and pepper to taste and set aside to cool (you can do this ahead of time and store them in the fridge until ready).
Step 2 - Place a baking tray or pizza stone in the oven and preheat to 220c/440F. You want the pastry to cook underneath so placing it on the preheated tray or stone helps keep it crispy at the bottom. Meanwhile, place the sheet of puff pastry on a sheet of baking parchment.
Step 3 - Lightly score a border on the edge of the pastry with a paring knife and dock the pastry in the centre with a fork (prick it with a fork to prevent the middle from rising). Then spread the cream cheese within the border outline with a palette knife. Cover with cooled, caramelised onions and baked for about 15-20 minutes until golden and crispy.