Ricotta is another one of those purchases that is hard to use up when one is cooking for 2.
It’s fine if you are making a pan of lasagne but maybe you want a Spinach Gratin for spring, or Ricotta Risotto. Sometimes, the entire container of ricotta needs to have 2 or 3 planned uses.
Here is one more:
Click here to Pin Red Onion & Ricotta Tart
PrintRed Onions & Ricotta Tart
I used red onions for this, but any sweet onion will work. You want to be careful not to get them too browned in the skillet, as they will brown further in the oven…. Aim for ‘mostly’ browned. These can be a first course or a light lunch with a salad.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: First Course
Ingredients
- 1 large red or sweet onion, roughly chopped
- 1/4 cup ricotta (2oz, 60gr)
- 1 tbs Balsamic vinegar
- 2 tsp olive oil
- 2 tsp butter
- 1/2 sheet puff pastry
Instructions
- Pastry:
- Thaw the puff pastry, if needed.
- Lay pastry out flat and cut 2 large circles, 5 – 6″ in diameter (13 – 15 cm). Use a soup bowl as a guide.
- Lay the circles on a baking sheet.
- With a table knife, lightly score a line about 1/3″ (1cm) inside the edge of the pastry. It helps the edges to raise.
- Onions:
- Heat butter and oil in medium skillet over medium-high heat.
- Add onions and cook, stirring frequently, until transparent and starting to brown.
- Reduce heat to medium-low and cook, slowly, until lightly browned, about 10 minutes longer.
- Remove from heat and stir in vinegar.
- To assemble:
- Divide ricotta and spread on each puff pastry circle to scored line.
- Divide onions and spread on ricotta.
- Bake in a pre-heated oven at 400F (200C) for 12 – 15 minutes, until sides of pastry have puffed around middle and are golden brown.
- Remove and serve.
Notes
You can freeze leftover puff pastry – it can be refrozen twice.
You could cut squares or triangles rather than circles…
These little tarts are a great way to use up the odd bits in your fridge… Or even to make mini-pizzas!