Crispy savory tart made with puff pastry, caramelized onions and gorgonzola and brie cheese.
A while back, while visiting Annisquam, Massachusetts, my friends Ann and Nick hosted an Impress the Food Blogger dinner at their home.
Guests were encouraged to bring a favorite dish and we all got to vote on what we thought would be a hit on the site.
I’ve made this cake several times since I first had it and it’s one of those dishes that you want to limit to special occasions because it’s really hard to stop eating it’s that good.
Crunchy puff pastry with caramelized balsamic onions, sprinkled with gorgonzola, brie and tarragon.
The original Caramelized Onion Pizza recipe came from Marilyn and Jeff’s friend Bonnie Stern, Canadian author of several cookbooks.
I played around with the recipe a bit, rolling out the dough thinner and reducing the amount of onion and cheese to make the serving pieces hold better and work better as an appetizer.
Caramelized onion tart with gorgonzola and brie
Tarragon is a summer herb, if you can’t find any you can crush some fennel seeds (maybe half a teaspoon) and sprinkle over the tart. Or top with freshly chopped fennel leaves after removing the tart from the oven.
ingredients
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2 tablespoon Extra virgin olive oil
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4 cups chopped onions, sliced from root to tip in 1/4-inch thick (about 1/4 cup) 2 to 3 Middle onions)
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1 tablespoon Brown sugar
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2 tablespoon balsamic vinegar
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1/2 teaspoon Salt
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1/2 teaspoon pepper
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8th ounces (1 sheet) frozen Puff pastry, thawed in the fridge for a few hours
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2 ounces chilled brie cheeseBark removed and diced
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2 ounces Gorgonzola or something else blue cheeserolled
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2 tablespoon chopped fresh tarragon
method
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Caramelize onions:
Heat oil in a large deep skillet over medium-high heat. Add onions and cook for about 10 minutes or until wilted and beginning to brown. Add sugar, vinegar, salt and pepper.
Reduce heat and simmer gently, uncovered, for 20-25 minutes or until richly caramelized. Add a little water when the onions look like they are starting to dry out. Cool.
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Roll out dough into a 10 to 14 inch rectangle:
(or whatever you want). Place the dough on a baking sheet lined with baking paper. Prick with a fork in a few centimeter increments to prevent the dough from forming large bubbles during baking.
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Spread the onions over the dough, up to the edges of the dough. Sprinkle with cheese. Sprinkle with tarragon:
Store in the refrigerator if not baking immediately.
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Bake in a preheated oven at 400°F:
18-20 minutes or until cheese is melted and dough is crisp. Cool down for 5 minutes. Cut into wedges or squares and enjoy!
Links:
How to cut an onion
| nutritional information (per serving) | |
|---|---|
| 175 | calories |
| 12g | Fat |
| 13g | carbohydrates |
| 4g | protein |
