Caramelized Onion & Gorgonzola Tart

Sweet caramelized onions, creamy Gorgonzola cheese and flaky puff pastry come together for an easy savory tart. Slice it up and serve as an appetizer at your next get-together.

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).

How to make puff pastry tart:

Preheat the oven to 400 degrees F.

Thinly slice 3 medium yellow onions to yield about 4 cups.

Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the onions and ½ teaspoon kosher salt.

Add 1 tablespoon 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 ½-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!

Caramelized Onion & Gorgonzola Tart

1 sheet puff pastry, defrosted
3 medium onions, thinly sliced (about 4 cups of slices)
2 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
1 tablespoon 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 ½-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.

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