Caramelized Onion Tart with Gorgonzola

Name: Caramelized Onion Tart with Gorgonzola
Yield: Makes one 10 × 15- inch (25 × 38-cm) tart, enough for about 3 dozen 2- inch (5-cm) hors d’oeuvres, or about 6 first-course servings
Cuisine: Canada
Ingredients: 1 jelly-roll pan lined with parchment or foil; 8 ounces (350 grams) Gorgonzola or other blue cheese, crumbled; 3 tablespoons chopped fresh tarragon; ¼ batch Instant Puff Pastry, or about 12 ounces (350 grams) prepared all-butter puff pastry; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 2 tablespoons balsamic vinegar; 1 tablespoon light brown sugar; 3 tablespoons olive oil; 4 large onions, about 2 pounds (900 grams), chopped

Preparation info

Makes
one
10 × 15 inch 25 × 38 cm ) tart, enough for about 3 dozen 2 inch 5 cm ) hors d’oeuvres

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

This delicious hors d’oeuvre or first course was devised by my friend Bonnie Stern, Canada’s foremost authority on food and cooking. I’ve taught many times at Bonnie’s cooking school in Toronto, though I first tasted this tart in New York at an event promoting Canada. It’s a little like a focaccia, but here puff pastry substitutes for the yeast dough.

Ingredients

Americas
Canada
Pastry
Vegetarian

Ingredients

Method