Caramelized Onion Tart with Gorgonzola and Brie

A little while ago, on a visit to 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.

The evening was a blast, the votes were tallied, and the winning dish? This caramelized onion tart, or pizza as it was called, brought by Ann’s friends Jeff and Marilyn.

I’ve made this tart several times since I first had it, and it’s one of those dishes you want to limit to special occasions, because it’s really hard to stop eating, it’s that good. Crispy, pillowy puff pastry, with balsamic caramelized onions, topped with sprinklings of gorgonzola, brie, and tarragon.

Caramelized Onion Tart

The original caramelized onion pizza recipe is from Marilyn and Jeff’s friend Bonnie Stern, Canadian author of several cookbooks. I played a bit with the recipe, rolling the dough out more thinly, reducing the amount of onions and cheese, so the serving pieces would be easier to hold and work better as appetizers. Perfect for New Year’s crowd. Enjoy and Happy New Year!

Caramelized Onion Tart with Gorgonzola and Brie Recipe

  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Yield: Makes 9 to 12 appetizer sized pieces.

Tarragon is a summer herb, if you can't find any, you may crush a few fennel seeds (maybe half a teaspoon) and sprinkle over the tart. Or top with fresh chopped fennel fronds, after the tart has been taken out of the oven.

Yum

Ingredients

  • 2 Tbsp olive oil
  • 4 cups of sliced onions, sliced root-to-top into 1/4-inch thick slices (about 2-3 med onions)
  • 1 Tbsp brown sugar
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp 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 Tbsp chopped fresh tarragon

Method

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1 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 20-25 minutes or until richly caramelized. Add a little water if the onions look like they are starting to dry out. Cool.

2 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.

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

4 Bake in a preheated oven at 400°F for 18-20 minutes or until cheese has melted and pastry is crispy. Cool for 5 minutes. Cut into wedges or squares and enjoy!

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Links:

How to Slice an Onion

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Showing 4 of 41 Comments

  • Novelismo

    Thanks for this. Brie is very good on vermicelli, too, with a few toasted walnuts. Either cut off or mince the white rind.

  • marcia303

    Wondering if Gruyere would work with this recipe, since no one in my house like blue cheese varieties. What are your thoughts for substitutes?

    Your guess is as good as mine. I love gruyere, and I love the way that the blue cheese works in this recipe with the other flavors. If you make it with gruyere, please let us know how it works out for you. ~Elise

  • Laurence V Sausa

    I must say not only thank you but your recipes are by far the best i can find on the net! Bar none, the food channel, food.com, on and on. I try many touted chef’s recipes and none ever come out as well as yours. If one simply follows the recipe you give you are rewarded with a delicious,spectacular treat. BTW: I adapted your Turkey Meat Balls for a fabulous, delicious dinner.
    Having cooked down a chicken carcass to a rich full bodied stock with just S&P, Onions and carrots added at the last: I used some in a large skillet added to a flour/butter rue….working it into a rich gravy, (somewhat wet). cooked the meatballs in it turning frequently as they browned, and added more stock as the water evaporated. Finished it with a dash of S&P and ladled it over noodles. WOW! One of the best main dishes I have had in ages. PS: I pre made the balls. Froze them. Using half I defroated on a sheet lined with oiled wax paper on the counter. I am using the rest tonight with your cranberry glaze recipe. If they come out 1/2 as good as the first batch I shall be in Gourmet Heaven. Great blog and thank you so much!

  • Kevin (Closet Cooking)

    What amazing flavours in this tart!

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