Tandoori Onion Tart

Preheat the oven to 400°F (205°C). Line a baking sheet with parchment or a silicone liner. Set aside.
 
To make the tandoori onions, add the onion, butter, and tandoori masala to a medium saucepan over medium-low heat and cook, stirring often, until the onions are softened, 15 to 20 minutes. Set aside.
 
To make the tart dough, on a lightly floured surface, roll out the pastry into an 11-by-13-inch (28-by-33-cm) rectangle. Transfer to the prepared baking sheet and prick the dough all over with the tines of a fork to prevent the tart base from bubbling up.
 
In a medium bowl, mix the cheeses, egg, garlic, parsley, Italian seasoning, salt and pepper. Spread the cheese mixture over the dough, leaving a 1/2-inch (12-mm) border. Brush the edges lightly with water, fold the sides of the dough over, and press them to create an edge, pinching the corners and pulling them a little away to make small points like the tip of a star.
 
Bake for 15 minutes, remove from the oven, top the cheese with the tandoori onions, and bake for an additional 10 to 15 minutes, until the cheese is golden and bubbly and the sides and bottom of the crust are golden brown (watch carefully to make sure it doesn’t burn).
 
Let the tart rest for 1 minute and then using a pizza cutter, cut it into 2-inch (5-cm) squares. Sprinkle with fresh herbs and serve. Serves 6.
 
Pro tip: Defrost the puff pastry overnight in the fridge, or for an hour or so on the counter. Once thawed, the pastry should be easy to roll; if not, allow it to sit until it is pliable, but don’t let it get too warm or it will become too difficult to work with and you’ll lose the tender layers. 
 
Adapted from The Chutney Life by Palak Patel (Abrams, 2023)