Olive oil – about 1/4 cup Kosher salt, to taste Freshly ground black pepper, to taste 1 Spanish onion, thinly sliced (3 cups) 8 sheets phyllo dough (9-inch x 14-inch) 5 oz. Castello Double Crème Truffle (1 package), sliced 2 teaspoons freshly picked thyme leaves
Caramelized Onion and Double Crème Truffle Tart
Preheat the oven to 400°F.
Place a large sauté pan over medium high heat. Add enough olive oil to lightly coat the pan, followed by the onions. Add a large pinch of salt and cook, stirring occasionally, for about 15 minutes or until the onions are golden and caramelized. Season with salt and pepper, then set aside.
Lay out one sheet of phyllo and brush the entire surface with olive oil. Place another sheet of phyllo on top then repeat the process, building 8 layers.
Spread the caramelized onions evenly over the top of the phyllo. Then, add the slices of Double Crème Truffle evenly over the surface. Next, sprinkle the thyme leaves over the surface. Lastly, season with salt and freshly cracked pepper.
Bake for about 20 minutes, until golden brown and crisp.
Remove from the oven. Cut and serve warm or at room temperature.