Grab a slice and drizzle it with vegetarian gravy, then watch it disappear. The crisp golden crust gives way to a full-of-flavor chickpea loaf, and then finally to the buttery Yukon Gold mashed potato core.

This centerpiece-worthy vegetable Wellington is totally qualified to be the main event. We love this stuff!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love this Vegetarian Wellington
• Ingredients
• Adaptations/Variations
• How to Make Chickpea Wellington with a Mashed Potato Core
• Tips for Success
• Can I Freeze this Vegan Wellington?
• What to Serve with Vegetarian Wellington
• More Vegetarian Holiday Main Dish Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

For years now, I’ve been dreaming of an epic vegan holiday main dish that heartily checks all the boxes. Something that is worthy of a centerpiece position on the table, with lots of satisfying protein, excellent flavor, and a pretty presentation. This Ultimate Vegetarian Wellington is the result!

I’m so excited that this chickpea wellington is, in my opinion, awesome enough to qualify as an epic holiday main.

This vegetarian Wellington is a pastry-wrapped vegan “roast,” essentially.

But this is not just any old vegetarian wellington, but a Mashed Potato Stuffed one! And I’m so excited to share it with you today.

Why You’ll Love this Vegetarian Wellington

It can be tough to come up with a vegetarian and/or vegan main dish that impresses as much as a turkey can, but this vegetarian Wellington makes THE most awesome holiday centerpiece!

It’s super impressive to slice into, as well … that mashed potato core is a total surprise. This is a fun one!

Readers say …

“Easy to make and was a hit all around (vegan and non vegans)”

– Sheralee

Ingredients

For the chickpea loaf:

• Olive oil – for sautéing the veggies
• Onion, carrot, celery, and garlic – these aromatics add so much flavor to this vegetarian Wellington.
• Chickpeas – You’ll want one can (drained and rinsed), or about 2 cups.
• Tomato paste – Adds rich, umami flavor.
• Panko breadcrumbs – Help to bind the loaf together.
• Ground flaxseed – These also act as a binder for your veggie loaf.
• Walnuts – For both nutrition and texture. I love the rich, “meaty” quality that walnuts impart in meat-substitute-type recipes (I use them in my lentil walnut taco meat, too!)
• Soy sauce – For more umami flavor!
• Dijon mustard – Adds a pop of flavor.
• Onion powder – Such a good secret weapon for adding flavor to vegetarian and vegan dishes.
• Smoked paprika – Another secret weapon for adding smoky flavor!
• Salt & pepper – Add more or less, to taste.

For the mashed potato core:

• Yukon gold potatoes – These buttery rich potatoes are one of my favorites for mashed potatoes.
• Milk – My vegetarian Wellington recipe is vegan as written, so you can go with plant-based milk or, if you’re okay with dairy, dairy-based milk will work too.
• Butter – vegan butter or dairy butter will work.
• Salt
• Ground white pepper – I like to use white pepper in my mashed potatoes so that they stay a pure white color instead of having flecks of black, but you can totally use regular peppercorns if you like.

For the pastry:

• Store-bought puff pastry sheet – You’ll need one to wrap the loaf, and a second sheet for leaves and other decorations if you want to make it extra fancy.
• Milk – To brush the puff pastry.

Garnishes:

• Fresh herbs such as sage, rosemary, and/or parsley
• Fresh cranberries

Adaptations/Variations

• Leave out the mashed potatoes. You don’t HAVE to add the mashed potato core … you can totally simplify. This veggie wellington recipe is just fine without it!
• Vegetarian vs. vegan. The recipe as written is a completely vegan Wellington, but you can use dairy products if you’re okay with a non-vegan version.

How to Make Chickpea Wellington with a Mashed Potato Core

We start with what’s basically a chickpea meatloaf. With veggies, chickpeas, walnuts, Panko breadcrumbs, and a few ingredients for flavor (smoked paprika is never wrong).

We form the loaf, leaving off about 1/3 of the mixture and creating a tunnel down the middle.

Why the tunnel? Mashed potatoes, of course! We whip up an easy-peasy little batch with buttery Yukon golds, and once they’ve cooled a bit, we form a mashed potato log, and lay it right the tunnel.

Create a lid with the rest of the chickpea meatloaf mixture, and gently seal it around the mashed potatoes.

At this point, you can wrap your loaf in plastic wrap and refrigerate until you’re ready to wrap it up in puff pastry and bake. Or, just wrap and bake now!

Here’s the fun part: Wrapping and decorating your vegetable wellington! I use store-bought puff pastry, but this homemade vegan puff pastry looks like a glorious option too, if you’re down for it.

Lay the puff pastry on a piece of parchment paper, and eyeball your loaf. You want the pastry to be 2-3 inches wider than the loaf on either side, so roll it out a bit if you need to. Wrap the loaf, sealing at the bottom, then seal the ends like a present.

If you’d like, at this point you can use a fork to gently draw lines in the pastry, or even use extra pastry to decorate. For this one, I twisted a few “vines” and cut out a few leaves with a cookie cutter.

I brush my vegetarian wellington simply with almond milk, but I’ve heard a glaze mixed with a bit of pure maple syrup lends an even shinier effect. Either way, the glaze is optional, but pretty, and it helps it achieve that nice, impressive golden brown color.

And bake!

Once your vegan wellington is done, let it sit for a good 10 minutes. Then transfer to your serving platter, garnish with fresh herbs and cranberries if you want, and slice with a serrated knife.

Tips for Success

• Make-ahead: Assemble the loaf ahead of time up until you’ve covered the mashed potato core and before you wrap with phyllo. Wrap tightly with plastic wrap and store for up to 3 days in the fridge. When you’re ready to bake it, proceed with the puff pastry wrap and bake.
• Brush the pastry with a little milk before baking: This will help it get golden brown.

Can I Freeze this Vegan Wellington?

I have not tested freezing this veggie Wellington, but I have a hunch it will work well. (It’s on my list to test, and I’ll report back after I do!) I do think it will work, though. Just assemble it up to the point of brushing the crust and baking. Wrap tightly or place in an airtight container and freeze for up to a month. Thaw overnight in the fridge, brush with milk, and bake.

What to Serve with Vegetarian Wellington

• I highly recommend serving this vegan Wellington with a nice veggie gravy. Both this vegetarian onion gravy (with vegan option) and vegan mushroom gravy are superb with it.
• I think cranberry sauce is also a must. This Orange Maple Cranberry Sauce or Apple Cinnamon Cranberry Sauce are both great.
• Green salads are always a hit! I like this simple fall green salad or this delicious kale salad.
• Can’t forget the stuffing! This buttery herb stuffing is perfect.
• These fluffy vegan dinner rolls seal the deal!

I hope you love this vegetarian Wellington recipe as much as we do! It’s delicious, unique, and surprisingly fun to make (and eat!)

More Vegetarian Holiday Main Dish Recipes

• Vegan Butternut Squash Pasta Bake
• Wild Rice & Lentil Stuffed Delicata Squash
• Creamy Artichoke Baked Pasta
• Pumpkin Curry Soup
• Mushroom & Spinach Risotto
• Pumpkin Risotto

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Ultimate Vegetarian Wellington (with Chickpeas & Mashed Potato Core)

The ultimate vegan wellington?! Possibly so! A flavorful chickpea-walnut loaf with a buttery mashed potato core, all wrapped up in flaky-golden puff pastry and baked to perfection. The perfect holiday table centerpiece!

Keyword chickpea wellington, potato wellington, vegan wellington, vegetable wellington, vegetarian wellington

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 527kcal

Author Kare

Ingredients

For the chickpea loaf:

• 1 tablespoon olive oil
• 1 small onion diced small) (about 1 cup
• 1 medium carrot peeled and diced small) (about 1/2 cup
• 1 stalk celery diced small) (about 1/2 cup
• 2 medium cloves garlic minced
• 1 15-ounce can chickpeas, drained
• 2 tablespoons tomato paste
• 3/4 cup Panko breadcrumbs
• 1/2 cup walnuts chopped fine
• 1 tablespoon soy sauce
• 1 tablespoon ground flaxseed
• 2 teaspoons Dijon mustard
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

For the mashed potato core:

• 1/2 pound Yukon Gold potatoes about 2 medium, peeled and quartered
• 2-3 tablespoons unsweetened soy milk or almond milk
• 1 tablespoon vegan butter I like Earth Balance or Melt
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon ground white pepper + more to taste*

For the pastry:

• 1 store-bought frozen puff pastry sheet thawed [or 2 if you want to embellish the sides and top with extra pastry]. Feel free to use your own favorite recipe if you prefer the pastry to be homemade!
• 2 tablespoons unsweetened almond milk

For the garnish (optional):

• Fresh herbs such as sage and rosemary
• Fresh cranberries

Instructions

• Preheat oven to 375 degrees Fahrenheit. Set puff pastry out to thaw, if you haven’t already.
• Make the mashed potato core. Add potatoes to a medium pot halfway with water and set over high heat. Bring to a boil and cook until the potatoes are fork-tender, about 8 minutes. Drain. Add potatoes to back to pan (off heat). Add 2 tablespoons soy milk, 1 tablespoon butter, 1/4 teaspoon salt, and 1/8 teaspoon white pepper. Mash with a potato masher until smooth. Taste and add more salt and pepper if desired. You want the potatoes to be rather stiff and moldable; if they need a bit more milk, add a teaspoon at a time until you’re there. Set aside to cool enough to handle.
• Cook the veggies for the loaf. Set a large skillet over medium-low heat. Add onion, carrot, and celery along with a little pinch of salt. Cook, stirring occasionally, until softened and the onion is translucent, about 10 minutes. Add the garlic and cook, stirring frequently, for one more minute. Set aside.
• Mix together the remaining loaf ingredients. While the veggies and potatoes cook, mix together the rest of the loaf. To a large bowl, add the chickpeas and the tomato paste. Using a potato masher, mash the chickpeas and tomato paste together, leaving just a bit of chunkiness. Add the breadcrumbs, walnuts, soy sauce, flaxseed, mustard, onion powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Finish mixing and mash together the loaf. Add cooked veggies. Mix together with a wooden spoon, and then dig in with your clean hands! It’s the best way to get this loaf together. Squish and smoosh the loaf together until the ingredients are incorporated and it holds together fairly easily.
• Form the loaf. Set a sheet of parchment paper on your kitchen counter and place 2/3 of the chickpea  mixture on the paper. Form into a loaf about 12″ long. Gently press a channel into the middle, being careful to keep the sides and bottom thick and sturdy, and taking care to seal any cracks that form.
• Add the potato core to the loaf. Remove the mashed potatoes from their pan and, with your hands, form a log with them approximately the same length as the loaf. Set the log into the loaf. You want the top of the log to be level with the sides of the loaf, so you may need to remove a few pinches of mashed potatoes to achieve that.
• Finish forming the loaf. With the remaining 1/3 of chickpea loaf mixture, form a “lid.” I usually do this in 3-4 flat pieces, then just lay them over the top. Carefully shape the loaf around the potatoes, taking care to cover them completely. But it doesn’t need to be perfect, really! Rustic is always good.
• Wrap with puff pastry. Set the puff pastry on another piece of parchment paper. Roll it out with a rolling pin if it needs to be a bit longer (it should be 2-3 inches longer than the loaf on either side). Carefully transfer the loaf to the center of the pastry, gently flipping the loaf over so the top side is face down. Wrap the pastry around the the loaf and press together to seal. Flip the loaf over so the top side is now up. Seal the sides by wrapping like a present – sides go in first, then the top and bottom. If necessary, wet your fingertips to get the puff pastry to seal.
• Decorate puff pastry. If desired, twist long lengths of pastry into “vines” or cut leaves or other shapes out of a second sheet of puff pastry to decorate the loaf. You can also use the tines of a fork to cut lines into the pastry. Optionally, brush with almond milk for a more golden appearance once baked.
• Bake. Transfer loaf, parchment paper and all, to a large rimmed baking sheet. Place in preheated oven and bake until golden brown, 30-40 minutes.
• Cool. Remove from oven and let cool for 10-15 minutes.
• Garnish. Transfer to a platter or wood board and tuck herbs around the edges of the loaf. Decorate with fresh cranberries.
• Serve.

  Slice with a serrated knife and pass gravy alongside.

Notes

* Feel free to substitute black pepper, it’ll taste just as good; I just like how the white pepper keeps the potatoes white.

Nutrition

Serving: 1g | Calories: 527kcal | Carbohydrates: 56g | Protein: 14g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Sodium: 720mg | Potassium: 591mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1937IU | Vitamin C: 12mg | Calcium: 96mg | Iron: 4mg

The post Vegetarian Wellington Recipe (with Chickpeas & Mashed Potato Core!) appeared first on Kitchen Treaty.

With juicy fresh raspberries lined up on a creamy lemon-cream cheese layer spread over flaky golden puff pastry, this fresh raspberry lemon tart is the stuff of dessert dreams – both because it’s shockingly easy and because it’s DELISH.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Raspberry Tart
• Raspberry Tart Ingredients
• Adaptations/Variations
• How to Make This Easy Raspberry Tart
• Tips for Success
• Make-Ahead Tips
• More Easy Dessert Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I live in Seattle and I love it, but in the gray wintertime, if it’s a good year, I fly down the coast to California. The golden light fills me up and helps power me through the dreary Pacific Northwest months.

The last few years, thanks to perpetual busyness and our immersion into the world of parenthood, we’ve seen a lot less of California in the winter.

So I thought I’d enjoy a little California at home in the form of California raspberries in a fresh tart that’s filled with a sweet, lemon-scented whipped cream cheese, lined with ruby raspberries, and drizzled with golden honey.

The Pacific Northwest is known for its berries, but that’s more a spring and summer thing. I love to go raspberry picking and show off those just-picked PNW berries in this impressive raspberry tart.

I originally created this recipe in the wintertime, though, in partnership with California berry producer Driscoll’s and Whole Foods.

Why You’ll Love This Raspberry Tart

Made with frozen puff pastry and with relatively few other ingredients, this tart is SUCH a cinch to put together.

It’s the perfect dessert for summer potlucks or big family dinners, showing off summertime produce.

But it also works in the winter months. Add a sprig of peppermint and maybe even a scattering of chopped pistachios for a bit of green and you’ve got the perfect light Christmas dessert!

Raspberry Tart Ingredients

• Puff pastry – You’ll need one 10×10-inch frozen sheet, thawed.
• Heavy whipping cream – Make sure it’s chilled so that it whips up nice and fluffy.
• Cream cheese – You’ll want it to have hung out at room temp for a bit so that it’s easy to mix.
• Honey – Both to sweeten the cream cheese filling and to drizzle on top of those glorious fresh raspberries.
• Lemon – You’ll need a bit of the juice and all of the zest.
• Vanilla – Adds a note of sweetness and helps round out the flavors of the filling.
• Fresh raspberries

Adaptations/Variations

• Vegan Raspberry Tart: Sub in coconut cream for the whipping cream (here’s a great tutorial for how to make coconut whipping cream) and use vegan cream cheese for a dairy-free/vegan version. You’ll also want to make sure your puff pastry is vegan, but most are. Use pure maple syrup in place of the honey.
• Blueberry (or other berry) Tart: Swap in fresh blueberries instead of the raspberries. Other berries that work well are blackberries, smaller strawberries, or marionberries.
• Pistachio Raspberry Tart: Sprinkle with chopped pistachios for a bit of green color and crunch.

How to Make This Easy Raspberry Tart

First, you’ll want to bake your puff pastry. Roll it out to around 11×14 inches (doesn’t have to be exact), then score in a border with a butter knife and fold in the edges. Bake until golden, remove from the oven, and let it cool.

Next, mix up the filling – whip up the whipped cream, then mix in the cream cheese, half of the honey, lemon zest and juice, and vanilla. Do NOT grab a spoon, because it will be hard to stop “taste testing” this stuff.

Then, just spread the cream cheese layer onto the cooled puff pastry and line it with your raspberries. I like to place them stem-side down; I think they look extra pretty that way.

Then, just drizzle the top with the rest of the berries, cut it into squares, and serve!

Tips for Success

• Make sure your cream cheese has been out of the fridge for a bit so that it’s easy to whip.
• Use a Microplane zester for the easiest lemon zest.
• Make sure your whipped cream is super cold for the fluffiest filling.

Make-Ahead Tips

Make the components ahead of time – bake the puff pastry, whip up the cream filling – then assemble right before it’s time to eat. You’ll want to keep the cream cheese filling in an airtight container in the fridge until about 20 minutes before it’s time to assemble (be sure to give it that bit of time to soften at room temp so it’s easy to spread).

If you really want to assemble it a few hours ahead of time, it actually keeps rather well for even up to 4-5 hours, fully assembled, carefully covered, and refrigerated.

More Easy Dessert Recipes

• Raspberry Lemon Icebox Cake
• Chocolate Wacky Cake
• Easy Cherry Crumble
• Mango Sorbet
• Cranberry Apple Crisp

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Easy Raspberry Tart

Lush raspberries atop a fluffy lemon-vanilla cream cheese filling and a buttery golden puff pastry crust. This easy tart is sure to impress everyone!

Keyword easy raspberry tart, raspberry lemon tart, raspberry tart

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8

Author Kare

Ingredients

• 1 frozen puff pastry sheet 10×10 inch, thawed
• 1 cup heavy whipping cream chilled
• 8 ounces cream cheese 1 box, softened [room temperature]
• 6 tablespoons honey divided
• 1 lemon juiced and zested [need 2 teaspoons juice]
• 1 teaspoon pure vanilla extract
• 3 cups fresh raspberries approx. 18 ounces

Instructions

• Preheat oven to 400 degrees Fahrenheit, or to the temperature recommended on your package of puff pastry. Line a large baking sheet with parchment paper. Sprinkle a little flour on your pastry surface and, with a rolling pin, roll pastry sheet to approx 11-inches by 14-inches in size. Transfer pastry to baking sheet. With a butter knife, lightly score a 1/2-inch border around the edges, then fold the edge up and toward the center, pressing lightly, to create a neat border. Score the center lightly with a knife, taking care to not cut all of the way through (but if you accidentally do, it’ll be okay). Bake until golden brown, about 10-12 minutes, or the time indicated on the package of puff pastry. Remove from oven and let cool completely.
• Affix a stand mixer or hand mixer with the whisk attachment. In the bowl of the mixer or in a large bowl, beat the heavy whipping cream until soft peaks form. Scoop whipped cream into a medium bowl. To the bowl of the mixer or the large bowl, add the cream cheese, 3 tablespoons honey, lemon zest, lemon juice, and vanilla extract. Whip until smooth and a little fluffy, about 2 minutes.
• Fold cream cheese mixture into whipping cream, gently stirring and folding just until blended. Pile the filling into the center of the cooled puff pastry tart shell and, with a butter knife. spread the filling gently toward the edges. Line the top with raspberries, bottoms up. Drizzle with remaining 3 tablespoons honey. Cut into squares and serve.

Notes

Make-ahead notes: Make the components ahead of time – bake the puff pastry, whip up the cream filling – then assemble right before it’s time to eat. You’ll want to keep the cream cheese filling in an airtight container in the fridge until about 20 minutes before it’s time to assemble (be sure to give it that bit of time to soften at room temp so it’s easy to spread).

If you really want to assemble it a few hours ahead of time, it actually keeps rather well for even up to 4-5 hours, fully assembled, carefully covered, and refrigerated.

The post Raspberry Tart appeared first on Kitchen Treaty.

I sound like a total freak, don’t I?

Well, with these Tomato Pesto Tarts, I can let my freak flag fly proudly, because they’re unabashedly red and green – oh so perfect for the holiday.

They’re also perfect because they’re so super fast to assemble – even easier if you decide to go the store-bought pesto route – and we’re all short on time during the holidays.

They’re versatile, too. You can serve them up as a hearty party appetizer – they kind of eat like a sandwich, so they work as (slightly messy) finger food – or as a nice little side along with the rest of your Christmas meal.

Puff pastry squares topped with a layer of pesto, a tomato slice, and a little Parmesan, baked until bubbly and golden brown, then sprinkled with a few slivers of basil. They’re individual-serving-sized, so if the meat-eaters prefer a little prosciutto, who are we to deny them? Just lay a little slice onto a couple of the tarts as soon as you pull these bad boys out of the oven – it’ll warm and meld with the other flavors perfectly.

Red and green delicious fun for everyone.

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Tomato Pesto Tarts with Optional Prosciutto

Super easy to assemble and even easier to eat, these festive tarts feature garlicky pesto, tangy tomato slices, and melty Parmesan atop buttery golden puff pastry squares. Plus, salty prosciutto for the meat-eaters! One nice thing about this recipe is you don't have to wait for the puff pastry to thaw all of the way before you unfold it. You cut along the fold lines, so if it breaks, no big deal!

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 4 -5 as a main; 9 as an appetizer or side

Author Kare

Ingredients

For the pesto:

• 2 cups packed fresh basil leaves
• 1/4 cup roasted unsalted sunflower seeds
• 1 medium garlic clove peeled and roughly chopped
• 2 tablespoons grated Parmesan cheese
• 1/8 teaspoon kosher salt + more to taste if desired
• One-third cup olive oil + more if needed
• 1 teaspoon honey

For the tarts:

• 1 sheet store-bought frozen puff pastry thawed at room temperature for about 30 minutes
• 1/2 cup of your favorite pesto I used a homemade basil and sunflower seed pesto; recipe below
• 2 medium tomatoes sliced) (about 1 pound) (the more flavorful the better!
• 1/4 cup shredded Parmesan cheese
• 5 - 6 fresh basil leaves rolled and sliced into strands) (chiffonade

If adding optional prosciutto:

• 2 - 3 slices prosciutto each tart takes about one-third to a half of a slice

Instructions

To make the pesto:

• To the bowl of a food processor, add the basil leaves, sunflower seeds, garlic, Parmesan cheese, 1/8 teaspoon salt, and one-third cup olive oil.
• Pulse until the mixture comes together in a rough paste. Add honey and pulse again until incorporated. Stream in additional olive oil if necessary to make a slightly loose, spreadable pesto.
• Taste and add additional salt if desired.
• Keeps refrigerated for up to 2 days. It'll still taste great, but it will lose its vibrant green color. Or add a teaspoon or two of lemon juice to help it stay green.

To make the tarts:

• Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper or a silicone mat.
• On a large floured cutting board or mat, unfold the puff pastry. If it breaks along the fold lines, no worries! You want to cut it into thirds along the folds anyway, then cut again into thirds the opposite way to create nine squares. Think tic-tac-toe board.
• Divide the pesto between each square, about 2 teaspoons per square, spreading carefully with a spoon to about 1/2 inch from the edges. Lay one tomato slice in the center of each. Sprinkle Parmesan over the tarts.
• Bake for about 12 minutes, until the puff pastry is golden brown and the cheese is bubbly.
• Remove from oven and, if using the prosciutto, lay about 1/3 to 1/2 of a slice over the top of each tart.
• Sprinkle with fresh basil and serve.

Notes

I'm not always in the mood for pine nuts, so I like to substitute walnuts, pecans, or sunflower seeds in my pesto. This recipe features an unconventional ingredient - honey - and I really like the added touch of sweetness.

Adapted from Pepperidge Farm

The post Tomato Pesto Tarts with Optional Prosciutto appeared first on Kitchen Treaty.

But then I started thinking about fig jam. And I couldn’t stop thinking about fig jam. And so my vision of the perfect french onion tart was blown to bits and replaced by a tart with the onions, the Gruyere, the thyme, and the jam.

I’d curse the fig jam for ruining my french onion tart aspirations, except for 1) I can still make a french onion tart if I really want to and 2) the fig jam? On this tart?

Yeah, so good. The rich, sweet caramelized onions and the sweet bite of fig jam go oh-so perfectly together. And then the thyme brings in an element of fresh, festive flavor that will make this a vegetarian-friendly hit at any holiday party. Guaranteed. (But if you must please a carnivore or two, go ahead and lay a few slices of prosciutto on the top of a few still-piping-hot pieces for them.)

Oh, and when made with store-bought puff pastry? Super easy peasy.

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Caramelized Onion, Fig & Gruyere Tart with Fresh Thyme

Rich, sweet caramelized onions, the sweet bite of fig jam, and pungent thyme go oh-so perfectly together in this easy savory tart made on store-bought puff pastry. It's a vegetarian-friendly addition to any holiday party menu, but meat-eaters won't be able to keep their mitts off of it either.

Prep Time 55 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 pieces

Author Kare

Ingredients

• 1 sheet frozen puff pastry thawed in the refrigerator
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 large yellow onions halved and cut into thin slices
• 1 teaspoon fresh thyme leaves minced
• 1 teaspoon garlic minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup vegetable broth
• 1/3 cup fig jam
• 1 cup shredded gruyere cheese
• Additional fresh thyme leaves for garnishing

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• Lay thawed puff pastry sheet on a floured surface and roll until approximately 10" wide and 16" long. Carefully transfer puff pastry to a baking sheet. Trim edges if desired for a neater look, and prick the pastry several times with a fork.
• Bake the puff pastry sheet for about 10 minutes until puffed and golden. Remove from oven.
• In a large skillet over medium-low heat, heat the olive oil and butter until melted. Add the onions and saute, stirring occasionally, until soft, golden brown, and caramelized, about 40 minutes. Add thyme, garlic, salt, pepper, and vegetable broth to the onions and continue to cook over medium-low heat for about five minutes, stirring frequently. Remove from heat.
• Carefully spread 1/3 cup fig jam over the puff pastry, leaving a 1/2-inch border around the edges. Evenly spread the onions over the top, then sprinkle with the Gruyere cheese.
• Bake at 400 degrees Fahrenheit for 4 - 5 more minutes or until the cheese melts.
• Garnish with additional thyme leaves and serve immediately. This tart may be made several hours ahead and reheated before serving, but I recommend baking it right before serving, otherwise the pastry gets a tad soggy.

The post Caramelized Onion, Fig & Gruyere Tart with Fresh Thyme appeared first on Kitchen Treaty.