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.
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
- Preheat oven to 400 degrees. Line sheet pan with parchment paper.
- 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.
- Place defrosted puff pastry on parchment and score edges 1-inch around perimeter without cutting through dough.
- Spread crème fraiche on top of pastry within the scored border. Top with caramelized onions and cheese.
- Bake in oven for 25-30 minutes or until golden brown. Remove and let cool 5 minutes before stopping with nasturtium flowers.
- Slice and serve. Enjoy!