This tart combines Italian Provolone cheese (dolce), a semi-hard cheese with a mild, sweet, and slightly nutty flavour that melts beautifully into the caramelised onions.

As the onions soften and caramelise in butter and sugar, the kitchen fills with a warm, inviting aroma. Once baked, the pastry is crisp and golden, while the cheese melts perfectly into the onions. Every bite is soft, sweet, savoury, and utterly irresistible. Perfect as a starter, lunch, or light dinner, it’s an easy recipe that looks as good as it tastes.

Serves 4-6, Preparation time 10 mins, Cooking time 40 mins

  • Red onions: 800 g / 1.75 lb

  • Semi-hard cheese (Provolone or similar Italian cheese), diced: 50 g / 1.75 oz

  • Puff pastry: 320 g / 11 oz

  • Sugar: 3 dessert spoons / ~45 g / 3 tbsp

  • White vinegar: 1 tbsp / 15 ml

  • Unsalted butter: 20 g / 0.7 oz / 1½ tbsp

  • Egg: 1 (for glazing)

  • Optional: splash of water for the egg wash

  • Salt and pepper: to taste

 

Method

Caramelise the onions:
Finely slice the red onions. In a pan, melt the butter and sauté the onions for about 10 minutes. Add the sugar and cook over low heat for around 20 minutes, stirring occasionally. Add a tablespoon of white vinegar to balance the sweetness and allow it to evaporate by briefly turning up the heat. Once soft and golden, set aside to cool slightly.

Prepare egg wash and cheese:
Beat the egg with a splash of water. Dice the cheese and set aside.

Preheat oven:
180°C / 350°F / Gas 4.

Prepare the puff pastry:
Unroll the pastry onto a baking tray lined with parchment paper. Cut a 2 cm / ~¾ inch border around the edge and brush it with the beaten egg. Prick the base with a fork to prevent it from puffing excessively.

Assemble the tart:
Spread the caramelised onions evenly over the pastry base, leaving the glazed border clear. Scatter the diced cheese on top.
Bake for 15–20 minutes at 180°C / 350°F / Gas 4, until the pastry is golden and crisp and the cheese has melted into the onions.


Let the Cheesy Caramelised Onion Puff Pastry Tart cool slightly before slicing. 

 

 

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