Caramelized Onion Tart with Blue Cheese
Recipe - ShopRite of Norwich
Caramelized Onion Tart with Blue Cheese
Prep Time25 Minutes
Servings6
Cook Time35 Minutes
Ingredients
1 sheet puff pastry, defrost in the fridge for a few hours prior to use
4 cups sliced onions – about 3 medium onions (combo of red and white)
2 T good olive oil
1 T brown sugar
2 T balsamic vinegar
1/2 tsp pepper
1 T fresh thyme leaves (stems removed)
3 oz Rogue Creamery blue cheese of your choice (our recommendation is Oregon Blue Smoked)
1 egg
Cracked black pepper
Directions
- Slice the onion nice and thin (about a 1/4 inch). Using a mandolin makes for fast work with uniform slices.
- Heat the oil in a large deep pan on medium high eat. Once the oil is hot, add the onions and cook them down for about ten minutes. Stir often until they are a golden brown color.
- Add the sugar, vinegar, salt and pepper and stir to incorporate. Reduce the heat to low and cook uncovered for 20-25 minutes until the onions are rich and caramelized. If the onions appear to be drying out, just add a touch of water and stir. You don’t want them soggy but you don’t want them to burn.
- Roll one sheet of defrosted puff pastry into a rectangle (10X15) on a baking sheet lined with parchment paper or a silicone baking mat. Using a paring knife, lightly score a line about 1/2 an inch from the edge all the way around. Now prick the inside of the rectangle all over with a fork every two inches or so.
- Top the pastry up to that scored edge evenly with the caramelized onions.
- Dot the onions with blue cheese and sprinkle on the thyme leaves.
- Beat the egg and lightly brush on the pastry edge.
- Bake in a preheated oven at 400 degrees for about 18-20 minutes until the pastry is a crispy golden brown and puffed.
- Let it cool for a few minutes. Crack your favorite pepper over the top and dig in!
This is great right out of the oven or at room temperature. If you’re feeling all fancy, drizzle with a touch of balsamic glaze.
25 minutes
Prep Time
35 minutes
Cook Time
6
Servings
Directions
- Slice the onion nice and thin (about a 1/4 inch). Using a mandolin makes for fast work with uniform slices.
- Heat the oil in a large deep pan on medium high eat. Once the oil is hot, add the onions and cook them down for about ten minutes. Stir often until they are a golden brown color.
- Add the sugar, vinegar, salt and pepper and stir to incorporate. Reduce the heat to low and cook uncovered for 20-25 minutes until the onions are rich and caramelized. If the onions appear to be drying out, just add a touch of water and stir. You don’t want them soggy but you don’t want them to burn.
- Roll one sheet of defrosted puff pastry into a rectangle (10X15) on a baking sheet lined with parchment paper or a silicone baking mat. Using a paring knife, lightly score a line about 1/2 an inch from the edge all the way around. Now prick the inside of the rectangle all over with a fork every two inches or so.
- Top the pastry up to that scored edge evenly with the caramelized onions.
- Dot the onions with blue cheese and sprinkle on the thyme leaves.
- Beat the egg and lightly brush on the pastry edge.
- Bake in a preheated oven at 400 degrees for about 18-20 minutes until the pastry is a crispy golden brown and puffed.
- Let it cool for a few minutes. Crack your favorite pepper over the top and dig in!
This is great right out of the oven or at room temperature. If you’re feeling all fancy, drizzle with a touch of balsamic glaze.
