Caramelized Onion and Cheese Tart
A simple and tasty tart with sweet onions and rich cheese on flaky puff pastry, perfect for any occasion.
Ingredients
For the Caramelized Onions
- 2 tablespoons extra virgin olive oil
- 4 cups sliced onions About 2-3 medium onions, sliced into 1/4-inch thick pieces.
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the Tart Assembly
- 8 ounces frozen puff pastry 1 sheet, defrosted in the fridge for a couple of hours.
- 2 ounces brie cheese Chilled, rind removed, and diced.
- 2 ounces Gorgonzola cheese Diced, or substitute with goat cheese or sharp cheddar.
- 2 tablespoons fresh tarragon Chopped, or substitute with thyme or rosemary.
Instructions
Caramelize the Onions
- Heat the olive oil in a large pan over medium-high heat.
- Add the sliced onions and cook about 10 minutes, stirring occasionally, until they begin to wilt and turn golden.
- Stir in the brown sugar, balsamic vinegar, salt, and pepper.
- Reduce heat to low and cook uncovered for 20–25 minutes, stirring now and then, until deeply caramelized. Add a splash of water if they dry out. Set aside to cool.
Prepare the Puff Pastry
- Preheat oven to 400°F (200°C).
- Roll the puff pastry into a rectangle about 10×14 inches.
- Place on a parchment-lined baking sheet.
- Prick the pastry all over at 2-inch intervals with a fork to limit puffing.
Assemble the Tart
- Spread the cooled caramelized onions evenly over the pastry to the edges.
- Dot with pieces of brie and Gorgonzola.
- Sprinkle chopped tarragon on top.
Bake the Tart
- Bake for 18–20 minutes, until the cheese melts and the pastry is golden and crisp.
Serve
- Let cool about 5 minutes, then cut into wedges or squares and serve warm.
Notes
For best results, use low heat to caramelize onions slowly for best sweetness and color. Chill the brie before dicing so it holds shape while you assemble. Prick the pastry to prevent excessive puffing.