This Filipino Onion Tart is made with kesong puti and sibuyas (onions) that have been cooked in bistek sauce (soy sauce and calamansi juice). The onions reduce further into the kesong puti creating the ultimate umami bite.
There is nothing more satisfying than bitting into a supper flakey buttery pastry that is topped with something punchy like onions that have been cooked in soy sauce and Calamansi juice. The Kesong Puti or white cheese adds something creamy and light to the onion tart.
You will need the following to make this Filipino Onion Tart:
Kesong Puti - The creaminess of this tart comes from Kesong Puti a Filipino white cheese similar to Ricotta. It's one of the key recipes on this site and you will also need to make that first before making the Filipino Onion Tart.
Alternatively you can short cut it by wrapping ricotta in clean banana leaves. This at least imparts the flavor of banana leaves into the cheese.
Bistek Sibuyas - Bistek is a Filipino marinade made of soy sauce and Calamansi. Sibuyas means onion in Tagalog. Traditionally Bistek is made with steak and garnished with onions. In this recipe we are just going to be using onions cooked down in the bistek sauce.
You will be using my Bistek Sibuyas in this tart. With just one modification. It will be chopped into smaller pieces so that it is easier to eat.
Puff Pastry - Use ready made frozen pastry as it is easier to use. If you wish to make your own I recommend watching this video on how to make puff pastry.
Prepping to Make the Filipino Onion Tart
First remember to make the Kesong Puti. Then make the Bistek Sibuyas. Make sure to cut the bistek sibuyas (onion) into small strips after it is cooked. Place the cut onions back in the bistek sauce to use in the tart.
Defrost and Cut the Puff Pastry
Follow the defrosting instructions on your frozen puff pastry box. Once you are ready roll out the pastry and cut into 4 equal rectangles.
Then score or cut 1 cm border around each rectangle. Be careful to not cut all the way through the pastry. Then prick each pastry a few times with a fork. The pastry should look like this.
Add the Kesong Puti and Onions
Divide the kesong puti (cheese) between the four pastry rectangles and spread it up until the border.
Then top the keso with the chopped bistek sibuyas (onion).
Bake the Filipino Onion Tart
Your oven should be pre-heated to 400F. Just before baking drizzle the tarts with olive oil and bake for 25 minutes.
The Filipino Onion Tart is done when it has a nice golden brown crust and the pastry is nice and puffy at the edges.
How to Serve
Once the Filipino Onion Tarts are baked brush the crust with olive oil to make them shinny and garnish with fresh chopped chives.
You can leave the Filipino Onion Tarts whole and eat as one serving with a leafy green salad for lunch or cut them up into four pieces to serve as an appetizer.
Questions You May Have About Filipino Onion Tart
Yes, you do need to make the kesong puti and bistek sibuyas first before making the tart. It can be made over a 2 day period.
I would make the kesong puti first as it needs to chill in banana leaves overnight. You can make the bistek sibuyas the same day as making the tart.
No, it's what makes the recipe uniquely Filipino, otherwise it would just be a regular onion tart.
In a way you can. You can buy ready made ricotta and transfer it into a bowl lined with clean banana leaves. This imparts the flavor of banana leaves into the cheese. It's a nice shortcut. You can do this up to 3 days before making the tart.
Yes you can! You may need to add an additional 5 minutes to the baking time to ensure you don't have a soggy bottom.
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- Before making this Filipino Onion Tart please make sure you have already made the Kesong Puti and Bistek Sibuyas and have the puff pastry defrosted.
- Prep the oven and baking sheet. Pre-heat oven to 400 °F and line a 18x13 inch sheet pan with parchment paper.
- Prep the puff pastry. Lay out the defrosted puff pastry on the parchment lined sheet pan. Cut into 4 rectangles. Cut a shallow 1 cm border around each rectangle. Be careful to not cut all the way through the pastry. Then prick each pastry a few times with a fork.
- Add the Kesong Puti. Divide the kesong puti (cheese) between the four pastry rectangles and spread it up until the border.
- Add the Bistek Sibuyas (Onion). Then top the keso with the chopped bistek sibuyas.
- Bake. Drizzle the top of the tarts with olive oil and bake for 25 minutes.
- Serve. Once the Filipino Onion Tarts are baked brush the crust with olive oil to make them shinny and garnish with fresh chopped chives.