Caramelized Onion Tart with Gorgonzola & Brie

Crispy, pillowy puff pastry with sweet balsamic caramelized onions, toped with luscious gorgonzola, brie, and fresh tarragon, my friend Chris made this gorgeous tart this past weekend to rave reviews. Baked in the oven for just 20 minutes and served with sliced prosciutto wrapped chicken breasts and a lovely mixed green salad, this outstanding tart made a spectacular addition to an absolutely delicious summer lunch in sunny Muskoka. 

Caramelized Onion Tart with Gorgonzola and Brie

Serves 8-10

Recipe courtesy of Elise Bauer, Simply Recipes

2 tbsp extra virgin olive oil

4 cups of sliced onions, sliced root-to-top into 1/4-inch thick slices

1 tbsp brown sugar

2 tbsp balsamic vinegar

1/2 tsp salt

1/2 tsp pepper

8 oz frozen puff pastry, defrosted a couple hours in the fridge

2 oz chilled Brie cheese, rind removed and diced

2 oz Gorgonzola or other blue cheese, diced

2 tbsp chopped fresh tarragon

To caramelize the onions, heat the oil in a large deep pan on medium-high heat. Add the onions and cook for about 10 minutes or until wilted and starting to brown. Add the sugar, vinegar, salt and pepper. Reduce the heat and cook gently, uncovered for 20-25 minutes or until the onions are richly caramelized. Add a little water if the onions look like they are starting to dry out, then cool before making the tart..

Roll the puff pastry into a 10-to-14-inch rectangle and place on a baking sheet lined with parchment paper. Prick with a fork at a couple inch increments to prevent the pastry from forming big bubbles while baking.

Spread the onions over the pastry, all the way to the edges of the pastry. Dot with the cheeses and sprinkle with tarragon.  Bake in a preheated oven at 400°F for 18-20 minutes or until cheese has melted and pastry is crispy, then cool for 5 minutes. Using a pizza cutter, slice into 3" squares and serve as an appetizer or with salad and grilled chicken for a yummy summer lunch.