Cheese and onion tart with rosemary

Ingredients for 1 servings:

• 400 g puff pastry, frozen
• 1 large onion(s), red
• 2 garlic cloves
• 150 g crème fraîche
• 1 pinch of salt
• 1 pinch(s) pepper, freshly ground
• 2 tsp lemon juice, more if necessary
• 100 g soft cheese
• 1 sprig(s) rosemary
• 2 tbsp milk, more if necessary

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Thaw the frozen puff pastry. Preheat oven to 200°C (top/bottom heat) and line a baking sheet with baking paper. Roll out the puff pastry on a floured surface slightly larger than the baking sheet. Place the dough on the sheet and score a 2 cm border with a knife, then pull it up. Peel the onion, halve it lengthwise, and slice it into thin rings. Peel the garlic and press it into the crème fraîche. Season with salt, pepper, and 2-3 teaspoons of lemon juice, then spread it on the pastry. Thinly slice the soft cheese and arrange it on top. Distribute the onion rings on the tart. Wash the rosemary, shake it dry, pick off any sprigs, and add it to the tart. Brush the edge of the pastry with 2-3 tablespoons of milk and bake in the oven for 30-40 minutes until golden brown.