Creamy Caramelized Onion and Nasturtium Tart – Recipe!

A deliciously simple Creamy Caramelized Onion and Nasturtium Tart is a nice idea to bake for mom on Mother’s Day, not to mention any day of the week.

Store-bought puff pastry defrosted and scored, then layered with crème fraiche, caramelized onions, and freshly grated cheese and baked in a hot oven makes the most delicious treat.  Edible flowers during the spring are a gift from nature and finish this tart with a special touch that bring festive cheer in such a fabulous way.  These edible flowers are underutilized in recipes and can be used in salads, sandwiches and baked goods like this one, and are only here for such a short time.

I like to slice it warm or at room temperature and serve it as an appetizer or with a green salad as an entrée.  If you’re on Mother’s Day duty this weekend, this recipe is really simple and super impressive to serve to mom.

Ingredients

3 medium white onions, sliced

1 tablespoon butter

2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon dried thyme

1 sheet puff pastry, defrosted

1/2 cup crème fraiche or sour cream

2/3 cup shredded jack or gruyere cheese

6-8 nasturtium flowers or other edible flowers

(Serves 6)

To Prepare:

1. Preheat oven to 400 degrees.  Line sheet pan with parchment paper.
2. In a large sauté pan, add butter and onions and place over medium-low heat.  Continue to stir onions occasionally as they cook over 30 minutes until softened and golden brown.
3. Place defrosted puff pastry on parchment and score edges 1-inch around perimeter without cutting through dough.
4. Spread crème fraiche on top of pastry within the scored border.  Top with caramelized onions and cheese.
5. Bake in oven for 25-30 minutes or until golden brown.  Remove and let cool 5 minutes before stopping with nasturtium flowers.
6. Slice and serve.  Enjoy!