Description
- An elegant and easy Caramelized Onion and Phyllo Tart with a crisp, flaky base, a rich filling of sweet caramelized onions, and creamy garlic-herb Boursin cheese. A perfect appetizer for any occasion.
Ingredients
Scale
For the Tart:
- 2 cups caramelized onions
- 2 tbsp + 1 tsp finely chopped parsley, divided
- 1½ tsp finely chopped fresh thyme, divided
- ⅓ cup olive oil
- 10 phyllo sheets (14×18-inch, about 8 oz), defrosted if frozen
- Kosher salt and freshly ground black pepper
- 1 (5.2 oz) box garlic and herb Boursin cheese For Topping:
- 2 cups arugula
- 1 tsp freshly squeezed lemon juice
Instructions
- Prep Oven & Pan: Preheat oven to 400°F (200°C). Line a standard 18×13-inch rimmed baking sheet with parchment paper.
- Mix Filling & Oil: In a medium bowl, mix the pre-made caramelized onions with 2 tablespoons of the finely chopped parsley and 1 teaspoon of the finely chopped fresh thyme. Set aside. In a separate, small bowl, mix the ⅓ cup of olive oil with the remaining 1 teaspoon of parsley and ½ teaspoon of thyme. This is your herb-infused oil for brushing.
- Assemble the Phyllo Base: Lay one sheet of phyllo dough flat on the prepared baking sheet. Keep the remaining sheets covered with a sheet of plastic wrap or a slightly damp kitchen towel to prevent them from drying out, which happens very quickly. Brush the single sheet on the pan with a thin, even layer of the herb oil. Repeat this process, laying one phyllo sheet at a time and brushing with oil, until all 10 phyllo sheets are layered. Be sure to brush the very top layer generously with the remaining oil.
- Form the Rim: Lightly season the layered phyllo dough with a pinch of kosher salt and freshly ground black pepper. To create a defined rim around your tart, carefully roll about a ¾-inch portion of each of the four sides inward. This creates a slightly thicker, sturdier, and more rustic-looking edge to your tart.
- Add Toppings: Spread the caramelized onion mixture evenly over the exposed phyllo inside the rim, leaving the rim itself clear. Crumble the garlic and herb Boursin cheese evenly over the top of the onions.
- Bake: Place the baking sheet in the preheated oven and bake for about 30 minutes, or until the phyllo dough is deeply golden, crisp, and beautifully puffed, and the cheese is melted and bubbling invitingly at the edges. Once baked, carefully transfer the entire tart (on its parchment paper) to a wire rack or cutting board to cool slightly.
- Top & Serve: While the tart cools, prepare the arugula topping. In a small bowl, toss the 2 cups of arugula with the freshly squeezed lemon juice, and a pinch of salt and pepper. Sprinkle this fresh arugula mixture evenly over the tart. Cut the warm tart into 12 small pieces and serve immediately, or at room temperature.
Notes
- Phyllo Handling: Keep phyllo sheets covered with a damp towel at all times to prevent drying. Work quickly when brushing and layering.
- Caramelized Onions: The onions can be made ahead of time and stored in the fridge for up to a week, making assembly much quicker.
- Cheese Choice: Boursin cheese is perfect for its flavor and creamy melt. You can also use goat cheese or even softened cream cheese with herbs.
- Crust Crispness: Brushing each phyllo sheet with a thin layer of oil is key to creating those multiple, flaky, crispy layers.
- Serving Fresh: This tart is best served warm from the oven to enjoy the contrast of the hot filling and crispy phyllo.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking, Layering, Spreading
- Cuisine: French
Nutrition
- Serving Size: Entire tart (serves approximately 6 to 8 people).
- Calories: ~1 200 kcal
- Sugar: ~15 g
- Sodium: ~600 mg
- Fat: ~80 g
- Saturated Fat: ~40 g
- Unsaturated Fat: ~38 g
- Trans Fat: ~0 g
- Carbohydrates: ~90 g
- Fiber: ~6 g
- Protein: ~18 g
- Cholesterol: ~200 mg
Keywords: Phyllo Tart, Caramelized Onion Tart, Boursin Tart, Cheese Tart, Savory Tart, Easy Appetizer, Flaky Pastry, Holiday Appetizer, French Appetizer, Vegetarian Tart