Caramelized Onion and Gorgonzola Puff Pastry Tart
A savory puff pastry tart topped with caramelized onions, blue cheese, and tarragon — ideal as an appetizer or starter.
Ingredients
Quick puff pastry (or use store-bought all-butter puff pastry)
1 batch (about 350 g)
Gorgonzola cheese or blue cheese (crumbled)
8 oz (about 225 g)
Fresh tarragon (chopped)
3 tbsp
Onions (chopped)
4 (about 2 lb / 900 g)
Olive oil
3 tbsp
Light brown sugar
1 tbsp
Balsamic vinegar
2 tbsp
Salt
1/2 tsp
Freshly ground black pepper
1/2 tsp
Instructions
1
Rolling the dough
Press the quick puff pastry into a rough square, then roll it into a 12 x 15 inch (30 x 38 cm) rectangle. Roll gently; if the dough springs back, rest it for 5 minutes before rolling again. If at any point the dough becomes too soft to handle, slide a baking sheet underneath and refrigerate for 10 to 15 minutes.
2
Shaping and chilling
Once the dough is rolled to the correct size, trim the edges so the corners are neat, then slide it into the prepared baking sheet. Refrigerate the dough while preparing the filling.
3
Making the onion filling
Place the onions and oil in a wide skillet with a lid. Bring to a sizzle over medium heat, covered. Reduce the heat to low and cook until the onions soften and turn translucent, about 15 minutes. Uncover, raise the heat slightly, and add the sugar, vinegar, salt, and pepper. Continue cooking the onions, stirring occasionally, until they are deeply caramelized, another 20 to 25 minutes.
4
Cooling the onions
Scrape the onions into a shallow bowl and chill briefly to cool.
5
Assembling the tart
Remove the dough from the refrigerator and prick all over with the tines of a fork, about every 1 inch (2.5 cm). Spread the cooled onion mixture evenly over the dough. Sprinkle with the cheese, then the tarragon. Cover with plastic wrap and refrigerate until about 1 hour before serving. You can assemble the tart up to 24 hours before baking.
6
Preheating the oven
About 1 hour before serving, place a rack in the middle of the oven and preheat to 400°F (200°C).
7
Baking
Bake the tart until the pastry is cooked through and crisp and the cheese has melted, about 20 minutes.
8
Cutting and serving
Cool on the rack in the baking sheet for 5 minutes, then cut into pieces. Enjoy immediately.
