Caramelized Onion Tart with Gorgonzola and Brie

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

Method

1 Caramelize the onions: 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.

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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.

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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!