Filipino Onion Tart (Sibuyas Tart)
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.
Servings: 4 Large Tarts
Equipment
Ingredients
- 1 Cup Kesong Puti
- 1 Cup Chopped Bistek Sibuyas
- 1 Package Defrosted Puff Pastry Follow defrosting instructions in packaging.
Instructions
- 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.
Notes
Before starting this recipe please make sure you have already made the Kesong Puti and Bistek Sibuyas.