I absolutely love puff pastry – mainly because you can pop it out of the freeze anytime and there’s an endless array of flavor combinations which will produce a delicious appetizer tart. Many times I’ve scoured the fridge for random bits and pieces of ingredients, piled them on top of quickly rolled out puff pastry and baked it to perfection. The dough itself is a blank canvas, the ingredients your paint and you the artist. This time for my watercolors I chose caramelized onions, brie, gorgonzola and basil. Creaminess from the brie, the bold bite from the gorgonzola and the slightly sweet onions paired perfectly with the flaky crust and fresh basil. What your favorite puff pastry combination?
Caramelized Onion and Cheese Puff Pastry Tart
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 6
Puff Pastry Appetizer perfect for dinner parties
Ingredients
- 2-3 medium onions, halved and thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 tablespoon balsamic vinegar
- salt, pepper, to taste
- 1 sheet puff pastry, defrosted
- 2-3 ounces Brie, chopped
- 2-3 ounces crumbled Gorgonzola
- fresh basil, slivered
Instructions
- Preheat oven to 400 degrees F. Heat oil in a pan over medium-high heat. Add onions and cook for 10 minutes or until starting to brown.
- Add sugar, balsamic vinegar, salt and pepper and reduce heat. Cook, stirring occasionally 15-20 minutes or until caramelized.
- Place puff pastry on parchment lined baking tray and roll out to desired thickness. Using a fork prick the dough all over to prevent air pockets from forming while baking.
- Evenly spread onions over the puff pastry (no need to leave a border), then top with brie and gorgonzola. Bake for 18-20 minutes or until puff pastry starting to brown and cheese has melted. Serve sprinkled with fresh basil.
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Welcome to Avocado Pesto! Long time foodie and travel enthusiast, I started this blog to share my curious culinary efforts and kitchen endeavors. Here you'll find a smorgasbord of ethnic cuisines and hopefully a few humorous tales too.
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Very appetizing.