Caramelised Onion and Cheese Tart Puff Pastry – I absolutely love puff pastry – mainly because you can pop it out of the freeze anytime.
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. I mean it’s just so easy to work with and allows for so many different ideas. I mean you don’t even need to treat it as a tart, you can wrap it around things, change the shape, wrap it around itself even for easy breadsticks. It is just simply the best. I only discovered puff pastry in the grocery store here in DC and it simply is magic !
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. I mean it’s seriously the best. Just the other week I chose to use asparagus, egg yolks and gruyere on my puff pastry tart and that was an epic success, and this week I opted to go for something a bit different.
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. This delicious caramelised onion and cheese tart is simply perfect as an appetizer or even for your main.
What’s your favorite puff pastry combination? Please share in the comments below.
Let me know you think of this caramelised onion and cheese tart in the comments below!
Puff Pastry Appetizer perfect for dinner parties - caramelised onion and cheese tart for the win!
- 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
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.
Recipe Adapted From Simply Recipes