No ImageCaramelized Onion Tart with Gorgonzola and Brie

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  1. ann

    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.

    xxxxxyyyyy

  2. Tammy

    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

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  3. Dorothy

    Can you freeze after baking or should you freeze pastry raw then cook?

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  4. Jamie

    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??

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  5. Diana Schmitz

    Will parsley or basil work in place of tarragon.

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