Cookin Canuck

Caramelized Onion & Gorgonzola Tart

by 24 Comments

Caramelized Onion & Gorgonzola Tart

If you haven’t been to Kevin of Closet Cooking‘s blog, you must do so immediately after you read this post.  He produces the most innovative recipes, accompanied by fantastic photos.  Oh yeah, and he’s a fellow Canadian.  However, he is from the eastern side of Canada, where they tend to end many of the sentences with “eh”.  Ah well, we’ll forgive him for that.  Big of me, isn’t it?  I’m sure he has a few western Canada barbs he could send my way.

Recently Kevin featured an Asparagus and Gruyere Tart, using store-bought puff pastry as the crust.  Once I read about this recipe, along with his tomato tart and strawberry tart, I was inspired to dream up my own toppings for a puff pastry tart.  So, that’s just what I did.  I had several lonely-looking onions sitting in my pantry and some creamy Gorgonzola cheese in my fridge.  Since Gorgonzola can be quite sharp and salty, I thought a perfect foil would be some sweet caramelized onions.  We paired this dish with a green salad for a light dinner, but it would work just as well as a side dish or an appetizer (think little wedges).
Preheat the oven to 400 degrees F. 
Thinly slice 3 medium yellow onions to yield about 4 cups.

Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add the onions and 1/2 tsp kosher salt. 


Add 1 tbsp chopped fresh thyme leaves to the onions.


Saute the onions, stirring occasionally, until the onions are tender and lightly browned. This will take about 6-8 minutes. 

Roll one sheet of defrosted puff pastry into a 16 x 10 inch rectangle. Spray a baking sheet lightly with cooking spray and place the puff pastry on the sheet. Using a small, sharp knife, lightly score a 1/2-inch border around the outside of the puff pastry rectangle.


Cover the puff pastry, up to the scored border, with the onions.

Sprinkle 2 oz crumbled Gorgonzola cheese over the onions. 


In a small bowl, beat 1 egg and lightly brush the border of the tart with the egg.


Bake in the oven until the pastry is golden brown, about 25-30 minutes. Slice and serve. Thank you, Kevin!

Other puff pastry recipes:

Smitten Kitchen’s Cheese Straws
Caramelized Onion & Gorgonzola Tart
1 sheet puff pastry, defrosted
3 medium onions, thinly sliced (about 4 cups of slices)
2 tbsp extra-virgin olive oil
1/2 tsp kosher salt
1 tbsp chopped fresh thyme leaves
2 oz Gorgonzola cheese, crumbled
1 egg
Preheat the oven to 400 degrees F.
Heat extra-virgin olive oil in a large skillet over medium-high heat. Add the onions, kosher salt, and chopped fresh thyme leaves.  Saute the onions, stirring occasionally, until the onions are tender and lightly browned, about 6-8 minutes.
Roll one sheet of defrosted puff pastry into a 16 x 10 inch rectangle. Spray a baking sheet lightly with cooking spray and place the puff pastry on the sheet. Using a small, sharp knife, lightly score a 1/2-inch border around the outside of the puff pastry rectangle.
Cover the puff pastry, up to the scored border, with the onions.  Sprinkle the crumbled Gorgonzola cheese over the onions.
In a small bowl, beat 1 egg and lightly brush the border of the tart with the egg.  Bake in the oven until the pastry is golden brown, about 25-30 minutes. Slice and serve.
Serves 4.

 

Reader Interactions

Comments

  1. Marta

    Hey Canuk! I just found you and I'm loving your blog! Your name called my attention among some comments in another blog and I decided to visit, since I have the hardest time finding Canadian bloggers!
    I love this tart because caramelized onions are like a vice of mine!

    Reply

  5. Teanna

    Oh that tart looks like pure amazingness! So much so, that I just made up the word "amazingness" for it!

    Reply

  7. Katie

    I was dying to make Kevin's asparagus and gruyere tart. This one looks divine, as well! I need to go out and get me some puff pastry ASAP!

    Reply

  21. Tangled Noodle

    Kevin site is definitely inspirational; you've come up with a delicious version of a savory tart!

    Reply

  22. kitchenwizard

    What a great idea to use gorgonzola, instead of more common goat cheese. Thanks for the recipe!

    I caramelize extra onions, and freeze the leftover in a ziploc bag w/ creases, so that I can break them off and use them in single-portion onion gratin soup in 10 min!
    For caramelized onion freezing tips and recipe: http://kitchenwizard.wordpress.com/2009/03/30/

    Reply

  24. verna

    I picked up the Safeway brand of Caralelized Onion & Gorgonzola Pastry Puffs… enjoyed them so much that I googled for a recepie and found your blog…. with directions…. thanks…. this will make a good alternative for pizza….

    Reply

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