February 10, 2012

Caramelized Onion Tart with Gorgonzola and Brie

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Every once and a while you have to indulge in something a little different and something that makes your taste buds dance.

There are some foods that just draw you in on visuals alone. You may not know what is in it or what it tastes like but on appearance along, you WANT it!
Well this was one of those eye opener pictures of a savory tart that I had to get my hands on. 

Caramelized onions, nice crunchy crust and ohhh, all that cheese.
I almost couldn't get any pictures off because it was getting cut up and devoured before my eyes.

What I am saying is this is one of those... you've got to try it.

The caramelized onions are so wilted and sweet which pairs perfectly with the creamy melted gorgonzola and brie cheese. So much goodness all on one beautiful tart.
I hope you are all enjoying your weekend. I have some amazing recipes coming this week... some for us daily health-consious eaters and a few of those romantic Valentines Day dishes that are sure to please all parties.
Caramelized Onion Tart with Gorgonzola and Brie
Photos by A Healthy Jalapeño
Recipe adopted by Simply Recipes
Cook time: 50 minutes

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

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.

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.

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

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. 



Sumee said...

Tart looks insanely good Laura. I must say I wanted to run to kitchen and grab some.! Wait a min, it's not in my kitchen!!! Yet!. :o)

Jen @ Peanut Butter and Peppers said...

This looks so good! I love that you used puff pastry!!

Abby said...

ohh that looks so yummy! I love how dark and caramely the onions are.

grace said...

i LOVE all things involving caramelized onions, puff pastry, and/or brie, but the gorgonzola scares me a little bit. meh, i think i can handle it in this capacity. :)

Ann said...

That looks crazy good! I can see why it was devoured before your very eyes!