Caramelized Onion and Sausage Tart

You will hit a home run with this appetizer at your next dinner party or gathering. The first time I made this, I was catering a party for family friends.  I used a pizza crust and blue cheese, but I tweaked this for the materials I had on hand and for personal tastes.

The second time I made this, it accompanied the potatoes in the appetizer line-up for my dad's birthday dinner. I decided to make this tart sheerly because I had puff pastry left from another recipe. Initially, I was leaning toward making just a caramelized onion tart (sans the sausage), but I remembered a) I had so many hungry people to feel and b) that Mom and Dad have fresh, local sausage (gotta love living in the country) in the freezer. Why not add a little for some extra pizazz?

The sweetness from the onions marries so well with the sausage and rosemary. It's one of those appetizers that's very comforting and familiar--without being heart-attack inducing and even if you haven't had this exact dish before. Mom hates/detests/abhors the thought of onions much less eating an actual onion, but I convinced her to try this. She actually liked it and didn't think it tasted of onions at all! Ha, success.

This makes a light, flaky, and flavorful appetizer or side. You may cook the sausage and caramelize the onions a day before you are going to serve it; then just assemble everything on the day of. This will cut day-of prep/cook time in half.

4 sweet onions, thinly sliced
1/4 lb sausage, browned and drained
1 sheet puff pastry, thawed
2 T rosemary, chopped
1/2 c Parmesan (not pictured, oops!)
Egg wash to brush the sides if you want (1 egg scrambled + 1 T water)

Preheat oven to 375. Caramelize the onions over medium heat; add just a bit of salt.  The sugars will slowly develop and begin to brown. Stir frequently. This will take about 20 minutes; once the onions finish, stir in the rosemary. Lightly flour a freshly cleaned counter top, and unwrap the puff pastry. Place it on the floured surface and lightly flour the top. Roll out the dough so that it is flattened a bit, but not so large that it will not fit on your well-greased cookie sheet. Now, place on said cookie sheet.

Forgot the cheese but realized this before it was too late

Voila, CHEESE!

Top with the onions, and sprinkle with sausage and cheese. If you want to get all fancy on us, brush the sides of the tart with the egg wash--there was way too much going on this night in the kitchen for me to bother with the egg wash. Place in the oven.  Check after 15 minutes; remove if the crust looks like it is browning. If it's not there yet, be patient.  Check back in a couple minutes, and it should be ready. Cut into squares and put out for hungry guests to devour. Oh yeah, snag a piece while you can!http://kitchenate.blogspot.com/2011/01/dinner-party-part-v-baked-brie-with.html