This one is definitely a talker. If not, it’s definitely a conversation starter. Add the fact that it is super yummy and you got yourself a dinner club original!
[recipe servings=4 time=35 Minutes difficulty=easy]
2 Tablespoons Olive Oil
2 Large Onions, Sliced Thinly
1 Garlic Clove, Minced
½ Teaspoon Kosher Salt
4 Sprigs Fresh Thyme, Leaves Plucked from the Stems,
or ¼ Teaspoon Dried Thyme
½ Cup Whole Milk Ricotta
¾ Teaspoon Kosher Salt, to Taste, Divided
1 Sheet Frozen Puff Pastry, Defrosted
2 Tablespoon Chopped Fresh Chives
- Preheat the
oven to 400°F.
- Lay the puff
pastry out on lightly floured parchment paper. Roll the pastry sheet into
a large rectangle and transfer to a baking sheet. Fold in a ½ inch border
of pastry all the way around and use a fork to seal the edges closed. Dock
the pastry by pricking it all over with the tines of the fork, avoiding
the folded border. Bake for 15 minutes, until golden and puffy. Reduce the
oven to 350°F.
heat the olive oil in a large skillet over medium heat. Add the onions and
½ teaspoon salt, reduce heat to medium-low, and cook until softened. Add
the garlic, and cook, stirring occasionally, until caramelized, about
- When the
pastry is finished, spread the ricotta over it, avoiding the border.
Sprinkle with ¼ teaspoon salt to season. Spread the caramelized onions
over the ricotta in a single layer. Bake until warmed through, 5 to 7
minutes. Garnish with fresh chives.