This filo tart is a perfect snack when friends are over or as a lunch if you have a little bit more time on your hands. The complexity of the caramelized onions together with the creaminess of Camembetter make this a perfect combo. Give it a try!
🕒25-30 min 👤Ideal to share with 2-3 people
- 4 squares of (plant-based) filo dough
- 1 tablespoon olive oil
- 3 onions (we used red onions)
- 1-2 tablespoons balsamic vinegar
- Salt and pepper to taste
- optional: Thyme (without stem), Walnuts (roughly chopped)
- Preheat your oven at 200 °C
- Take the filo dough out of the freezer and let them defrost (takes about 5 min)
- In the meanwhile, cut the onions to slices.
- (also watch step 5) Caramelize the onions: Heat a pan to medium heat and add olive oil and onions, fry them slowly, stirring frequently. When you feel the mixture gets too dry - add 1-2 tablespoons of water. And continue this for approx 10 min. You want the onions to get golden brown and soft. Then turn off the eat and add balsamic vinegar (1-2 tablespoons depending on size of the onions and how much you love balsamic ;) ) See the picture for what it should look like.
- While the onions are caramelizing, line a baking tray with parchment paper, take the paper of each filo and stick the 4 squares of filo dough together (if they don't stick, add a drop of water around the edges where you stick them together). Add to the oven and bake for approx 5 min (This step is to 'prep' the dough, as your toppings are already baked).
- When onions are caramelized and filo dough is light brown, take filo out of the oven and top with your onions. Put back into the oven for 10-15 minutes until filo dough is puffed and golden brown.
- In the 3 final minutes, add slices of Camembetter and thyme.
- Take your tart out of the oven and add walnuts.