Caramelized Onion and Camembert Tart

01Method

1. 1

   Remove the cheese from its wrapping, place it on a work surface, and transfer to the freezer until needed.

2. 2

   Heat a pan and cook the pancetta pieces in their own fat until crispy. Remove with a slotted spoon and set aside. Add the onion, thyme, and salt to the pan and sauté. After five minutes, sprinkle in the sugar and continue cooking over medium heat for 20-25 minutes, stirring occasionally, until the onion becomes soft and caramelized.

3. 3

   Increase the heat. Pour the wine into the onion mixture and let it bubble vigorously until all the liquid has evaporated. Remove from heat. Stir in the cooked pancetta and allow to cool.

4. 4

   Unroll the pastry sheets onto parchment paper. Place an inverted dessert plate on one sheet and cut out a circle. On a lightly floured surface, roll out the second sheet and cut it into a circle about 2-3 cm larger. Alternatively, simply shape the dough into a round.

5. 5

   Remove the cheese from the freezer and insert garlic slivers into it using a sharp knife. Place the cheese in the center of the smaller circle. Layer the cooled caramelized onion mixture over the cheese and sprinkle with additional thyme.

6. 6

   Brush the edges of the bottom pastry circle with beaten egg, leaving about 2-3 cm of uncovered space around the cheese. Place the larger pastry circle over the cheese and seal the edges firmly, folding them toward the center to create a rim. Press this rim firmly all around with a fork to create a decorative pattern and prevent filling from leaking. Brush the surface with remaining egg and use a sharp knife to score decorative lines without cutting completely through the dough.

7. 7

   Preheat the oven to 200°C. Bake the tart for 30-35 minutes until the surface is golden brown. Remove from the oven, transfer to a serving plate, and let rest for 10 minutes before cutting. The cheese inside should be liquid and may be served with a spoon.