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I was so excited about this recipe. Sounded amazing. But was just ok. Perhaps I didn’t add enough fennel, or the puff pastry was too thick, or….don’t know, but it was surprisingly flavorless, hard to believe given all of the great ingredients. I make a lot of different onion tarts, this one probably won’t be in my keepers file.
Going to make it for Christmas. I bought 10×10 puff pastry sheets (2), would you suggest using both or just one? Total package is 400g
Hi Tammy, 400 g is 14 ounces, which is almost twice as much puff pastry as is called for in the recipe. So I would use just one of the pastry sheets.
Thanks, fingers crossed!
Can you freeze after baking or should you freeze pastry raw then cook?
Hi Dorothy, I would assemble the pastry, then freeze, before baking.
The taste is fantastic and the edge pieces perfect…how can I get the middle of the pastry to puff (or at least cook enough so that it’s not gooey)? I tried prebaking the pastry for 8 minutes before I added the toppings. Maybe I should have done it longer??
Hi Jamie, I think just baking it longer would do the trick, that and making sure the toppings are thinly spread out.
Will parsley or basil work in place of tarragon.
Hi Diana, hmm, not really. If you don’t have tarragon I would crush a few fennel seeds and sprinkle over.
This recipe is great…quick and easy. I reduced the vinegar to 1T and the brn sugar to 1 t. I also added wine to deglaze. Oh, yum! I can see that there could be many variations to this basic recipe, but the onions are a must! Thank you!
This looks so delicious!
Right now easy meals are a must, as I have a broken leg and ankle.
What were the original amounts of the onion and cheese?
Hi Charlie, I forget what the original amounts were, only that they didn’t work for me.
I want to make this for a party we’re going to for Christmas. Wondering your thoughts on making this ahead – better to bake and then reward at the party or better to prepare and them bake it at the party?
Hi Laura, I would prepare ahead and bake it at the party.
I made this and everyone loved it, it was a hit. I will definitely be making this again. This website is amazing!
Thanks for posting this recipe! I found it on Pinterest and I reviewed it right here: http://PinEatReview.com/2012/03/02/caramelized-onion-tart-with-gorgonzola-and-brie/. (Naturally I gave you credit and links throughout.) Thanks again! –Denise
So glad you liked it! ~Elise
I am not a Blue Cheese fan, but made it just as written except a tad more Brie. This was GREAT! Tx!!!
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.
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.
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
I’ve just made a batch of this, tastes absolutely fab!
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 :)
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.
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
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!
Tried sprinkling a few pine nuts on top and let brown .. Garnished with small anchovy sprats….yumm yumm.