Onion Cheese Puff Tart (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons good quality olive oil
02 -
4 cups onions sliced top to root in 1/4-inch strips (about 2-3 medium ones)
03 -
1 tablespoon dark brown sugar
04 -
2 tablespoons sweet balsamic vinegar
05 -
1/2 teaspoon sea salt
06 -
1/2 teaspoon ground black pepper
→ Pastry & Cheese
07 -
8 ounces thawed frozen puff pastry (1 sheet)
08 -
2 ounces brie, cut into small cubes with rind removed
09 -
2 ounces blue cheese or Gorgonzola, cut into small cubes
10 -
2 tablespoons freshly chopped tarragon leaves
# Instructions:
01 -
Pour oil into a deep, large skillet over medium-high heat. Toss in onions and cook them for around 10 minutes until they soften and start turning brown. Stir in sugar, vinegar, salt and pepper. Turn down the heat and let everything simmer uncovered for 20 to 25 minutes until the onions turn golden and sweet. Add a splash of water if they seem too dry. Let them cool down completely.
02 -
Get your oven hot at 400°F (200°C).
03 -
Flatten pastry into a rectangle about 10-to-14 inches (or whatever shape you want). Put it on a baking sheet lined with parchment. Poke holes all over it with a fork every couple inches so it won't puff up too much during baking.
04 -
Layer the sweet onions all the way to the edges of your pastry. Scatter both kinds of cheese cubes evenly on top. Finish with a sprinkle of the chopped tarragon.
05 -
Pop it in the oven for 18 to 20 minutes until you see melted cheese and the pastry turns crisp and golden brown. Let it sit for 5 minutes before you cut it into squares or wedges.
# Notes:
01 -
You can make this ahead and keep it in the fridge before you bake it.
02 -
Make sure your puff pastry stays nice and cold until it goes in the oven for the flakiest results.