Red Onion Tarte Fine

Trim and peel 1 kg of red onions

Cut the onions in half and remove the stems before thinly slicing them

Mince 1 tbsp of thyme

Mince 1 tbsp of picked rosemary

Add the thyme and rosemary to the red onions in a bowl

Add ½ cup of muscovado sugar

Season with salt and espelette chili powder to taste

Coat with olive oil to taste

Squeeze the juice of ½ lemon

Mix by hand, using a bit of force, until the onions begin to soften

Let the onions rest for 2h to marinate

Place 300 g of puff pastry dough on a work surface and dust it with all-purpose flour

Press the puff pastry dough with a rolling pin to slightly flatten it

Roll out the dough until you obtain a 5 mm thick rectangle

Place the dough on a silicone baking sheet. Place it in the refrigerator for 30m until cold

Preheat the oven to 180 °C

Crack 3 eggs and separate the yolks in a bowl

Add 1 tbsp of dijon mustard

Add a splash of water and mix until smooth

Remove the puff pastry dough from the refrigerator. Cut the edges to get a rectangle

Brush the dough with the yolk and mustard mixture

Spread the marinated red onions over the dough, leaving around 2 cm on the edges

Season with salt and espelette chili powder to taste

Bake the tart for 30m until deep golden brown. The red onion tarte fine is ready

Enjoy!