Caramelized Onion Tart with Gorgonzola and Brie

Crispy savory tart made with puff pastry, caramelized onions, and gorgonzola and brie cheeses.

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.

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

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

caramelized-onion-tart-gor-brie-1.jpgcaramelized-onion-tart-gor-brie-2.jpg

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.

caramelized-onion-tart-gor-brie-3.jpgcaramelized-onion-tart-gor-brie-4.jpg
caramelized-onion-tart-gor-brie-5.jpgcaramelized-onion-tart-gor-brie-6.jpg

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!

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  1. 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

  2. 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!

  3. Judy B.

    This looks amazing! One question…would it be possible to roll this up (jelly roll style), slice and bake? Happy New Year, everyone, and thanks to Elise, we’ll be having a tasty New Year, too. So many awesome recipes! Thank you!

    Well now that’s an idea. Don’t know if it would work. Haven’t tried rolling up puff pastry jelly roll style. ~Elise

  4. Diane Wilkinson

    let us know about the jelly roll technique. I would like to serve this for eating out of hand! as opposed to knife and fork! Cheers

    You don’t need a knife and fork for this. Just cut them into squares and serve. You can easily pick up with your hand. That’s how I’ve served them, no problem. ~Elise

  5. Angela

    I love caramelized onions. I think they’re very
    special and add a richness to dishes that takes
    them to another level. Thanks for sharing. Happy
    Holidays!!

  6. Cecilia Gunther

    Oh i know.. this is going to be one of my most favourite flavours ever and I am not kidding. I make caramelised onions with the balsamic and eat it from a bowl! with a spoon … to add the cheeses and herbs would be nirvana.. thanks elise, this is going onto my blog shortly, watch out for the credit!! .. c

  7. Peg

    I make a very similar “pizza” with thin crispy crust- not puff pastry but I can imagine this would be perfect with the puff pastry. I also make one with very thinly sliced raw potato and Smoked Gouda on a garlic butter crust. I think I will make both of these next weekend with the puff pastry. My mouth is watering.

  8. Melissa K

    Wow, I made something extremely similar on Christmas Eve using the Sweet and Sour Onion marmalade from Peter Reinhart’s American Pie. I used puff pastry, too, and topped it with the marmalade, Gruyère, and a buttermilk blue. It was delicious, as I’m sure this is!

  9. Ann and Scott

    We made this last night and it was soooo good! Accidentally forgot the gorgonzola, so next time, and there will be one soon, we’ll add that and maybe even a few walnut pieces. By the way, ours turned out looking EXACTLY like yours. So yummy, thanks Elise!

  10. Laurie

    To those who inquired about rolling up jelly roll style…I have a similar recipe. Soft brie is spread on puff pastry, topped with caramelized onions, rolled up, and then sliced approx. 1/2″ thick. Place on parchment. Press down slightly to 1/4″, and bake at 400 till golden. Makes a great appetizer.

    I’m looking forward to trying this tart version, though…love the combo of gorgonzola AND brie!

  11. Willow

    One of my sons favorite dishes is quite similar to this: I make it into a quiche-like pie using caramelized onions, swiss, bleu cheese and eggs. I use a simple, single pie crust recipe for the bottom. Í’ll have to try this recipe out on him next time! Thanks

  12. Georgia

    What kind of puff pastry do you use?? Help!

    I use some brand from Whole Foods (can’t remember the name of it) but Marilyn and Jeff use Pepperidge Farm. ~Elise

  13. Ellen

    This was absolutely delicious. I used it with leftover baked ham and pineapple and it was perfect. Easy and definitely will be a repeat addition to my table. Thank You!!!

  14. Val from PA

    what a gorgeous pizza! The caramelized onions and the cheeses – oh my! Not too familiar with tarragon, but definitely willing to give it a try… Happy New Year, Elise!!!

  15. Sylvie

    I LOVE onion tarts and keep trying different recipes to add to my list of favourites, so this will definitely go in the to-try folder! Thanks for sharing.

  16. KariVery

    Made this for a New Year’s Eve party and it was insanely good! I followed the recipe above, except I brushed the pastry with a little olive oil and sprinkled some minced roasted garlic over it before adding the other ingredients. The best app at the party, if I do say so myself :D

  17. Angie

    I don’t see why you couldn’t roll these into palmiers and bake…just as long as they aren’t overfilled they will be fine! Looks delish, can’t wait to try it!

  18. Paula

    Made this last night and it was delicious! It was easy to prepare and very pretty, too. We used Port Salut cheese in place of the Brie and served with an arugula salad with lemon vinaigrette and French bread. I didn’t notice until afterwards that the dish is intended as an appetizer – we were happy to convert it to an entree!

  19. SAPeter

    Very tasty! I made my own pizza crust, rolled out to about 14″ diam (about the same area as the 10×14 described), and found that using 2 med onions (mine were 3 1/2″ diam) gave a more sparse coverage than I would have liked; I’d recommend 3 med onions next time. I also was not purist about the cheeses; I used a danish blue and some Feta, and served it up as a pizza. It was a great success.

  20. Javelin Warrior

    Thank you so much for sharing! This pizza is amazing and I’ve been inspired to feature it in my Friday Food Fetish roundup. If you have any objections, please let me know. Moar, moar, MOAR please :)

  21. Lee

    I’m stealing this for a party I’m giving next week. Instead of buying both Brie and Gorgonzola, I might just substitute Saga Bleu. Hmmm.

  22. Stephanie

    The majority of the year March through Thanksgiving I can go to my garden in Charlotte, NC and pick fresh tarragon but alas it is January. Given that tarragon grows so prolifically I have gallon bags full of it dried. Would you recommend using dried tarragon and if so whole, crushed or ground?

    I would not used dried tarragon. I might crush up some fennel seeds instead. Or just sprinkle the cooked tart with chopped fresh fennel fronds. ~Elise

  23. Lynne

    I’m not one for making resolutions but last week, while browsing my “starred” recipes from blogs I follow and which I just never seem to get around to actually making, I made a resolution that each time I get two days in a row off work I AM going to make one of those recipes.

    I am making this scrumptious looking tart for dinner tonight with a salad (it is summer here in New Zealand) – and what a wonderful way to kick start my resolution !!

  24. Lynne

    Very, very tasty, despite the fact I don’t like blue cheese and so just doubled the Brie. I couldn’t get fresh tarragon either and had to use dried. Still turned out beautifully.

  25. Corrie

    This recipe is fantastic! We used chicken thighs slow cooked in stock and herbes de provence and added chopped spinach to make it a gourmet pizza.

  26. Hannah

    Hi Elise,

    This looks really good. Have you ever tried to make puff pastry from scratch? I’m wondering how hard it is…something in my nature, I never like to buy store brand if I can avoid it.

    Thanks for the great recipes as usual!

    I have not, but here’s an interesting method for making puff pastry from Ashley of Not Without Salt. ~Elise