Caramelized Onion Cheese Tart (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons extra virgin olive oil
02 -
4 cups sliced onions, cut root-to-top into 1/4-inch thick slices (2-3 medium onions)
03 -
1 tablespoon brown sugar
04 -
2 tablespoons balsamic vinegar
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon pepper
→ Pastry & Cheese
07 -
8 ounces (1 sheet) frozen puff pastry, defrosted
08 -
2 ounces brie cheese, rind removed and diced
09 -
2 ounces Gorgonzola or other blue cheese, diced
10 -
2 tablespoons fresh tarragon, chopped
# Instructions:
01 -
Heat oil in a large deep pan on medium-high heat. Add onions and cook for about 10 minutes or until wilted and starting to brown. Add sugar, vinegar, salt and pepper. Reduce heat and cook gently, uncovered for 20 to 25 minutes or until richly caramelized. Add a little water if the onions look like they are starting to dry out. Allow to cool.
02 -
Preheat the oven to 400°F (200°C).
03 -
Roll pastry into a 10-to-14-inch rectangle (or shape of choice). Place pastry on a baking sheet lined with parchment paper. Prick with a fork at 2-inch increments to prevent the pastry from forming bubbles while baking.
04 -
Spread caramelized onions over pastry, extending to the edges. Evenly distribute diced brie and Gorgonzola over the onions. Sprinkle with chopped tarragon.
05 -
Bake for 18 to 20 minutes or until cheese has melted and pastry is crispy and golden. Cool for 5 minutes before cutting into wedges or squares.
# Notes:
01 -
The tart can be refrigerated before baking if you need to prepare it ahead of time.
02 -
For best results, ensure puff pastry is thoroughly chilled before baking.