Yield: Yields 4 tarts.
Servings: sixteen as a starter.
You can make the tart dough a few days in advance and the filling up to a day ahead, but try to assemble and bake just before serving.
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I have made this recipe exactly as written several times, always to rave reviews. Not only is it delicious, but the presentation is really nice! I have added it to our family recipe file.
Loved it! I changed it up just a little to use up stuff I needed to from the frig. I used 2 leeks, 1 medium red onion and 1 medium yellow onion instead of 3 yellow onions. I also added a lit bit of fennel seed with the thyme-- it was excellent--
These were delicious and, with some very minor alterations, easy to make and baked quickly. As suggested by a previous reviewer, I made the tarts with filo because we love a lighter flaky tart. While the caramelized onion/thyme topping was lovely as written, we discovered it was even better with some finely shredded gruyere sprinkled on top immediately out of the oven. Will definitely make these again. I popped them in the oven for about 5 minutes, removed then when we learned that guests would be late and returned them to the oven for 5 more minutes when guests arrived. The "pre-baking" made them even faster to serve.
Really delicious -- we have made this two years in a row for Thanksgiving. To make it easier, we have used phyllo dough. We also cook the onions for far longer than the recipe suggests (more like 20-30 minutes) just to be sure they are soft and sweet. If you make the onions the day before your dinner, the dish is very easy and quick to get to the table.
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