Name: Caramelized Onion Tart with Gorgonzola and Brie
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 2 tablespoons extra virgin olive oil -; 4 cups sliced onions, sliced root-to-top into 1/4-inch thick slices (about 2-3 med onions) -; 1 tablespoon brown sugar -; 2 tablespoons balsamic vinegar -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 8 oz frozen puff pastry (defrosted a couple hours in the fridge) -; 2 oz chilled Brie cheese, rind removed and diced -; 2 oz Gorgonzola or other blue cheese, diced -; 2 tablespoons chopped fresh tarragon -

Caramelized Onion Tart with Gorgonzola and Brie

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Caramelized Onion Tart with Gorgonzola and Brie

1. 2 tablespoons extra virgin olive oil -

2. 4 cups sliced onions, sliced root-to-top into 1/4-inch thick slices (about 2-3 med onions) -

3. 1 tablespoon brown sugar -

4. 2 tablespoons balsamic vinegar -

5. 1/2 teaspoon salt -

6. 1/2 teaspoon pepper -

7. 8 oz frozen puff pastry (defrosted a couple hours in the fridge) -

8. 2 oz chilled Brie cheese, rind removed and diced -

9. 2 oz Gorgonzola or other blue cheese, diced -

10. 2 tablespoons chopped fresh tarragon -

How to cook deliciously - Caramelized Onion Tart with Gorgonzola and Brie

1. Stage

Caramelize the onions: 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. Cool.

2. Stage

Preheat the oven at 400°F.

3. Stage

Roll pastry into a 10-to-14-inch rectangle: (or whatever shape you want). Place pastry on a baking sheet lined with parchment paper. Prick with a fork at a couple inch increments to prevent the pastry from forming big bubbles while baking.

4. Stage

Add the onions, cheese, and tarragon: Spread onions over pastry, all the way to the edges of the pastry. Dot with cheese. Sprinkle with tarragon: Refrigerate if not baking immediately.

5. Stage

Bake: Bake for 18 to 20 minutes or until cheese has melted and pastry is crispy. Cool for 5 minutes. Cut into wedges or squares and enjoy!