Caramelized Onion Blue Cheese Tarts (Print Version)
# Ingredients:
01 -
1 (17.3 oz.) package puff pastry, thawed in the fridge overnight
02 -
2.5 pounds white or yellow onions, halved, then sliced 1/8" thick
03 -
1 tablespoon butter
04 -
1 tablespoon olive oil
05 -
1 teaspoon granulated sugar
06 -
1 tablespoon dry white wine
07 -
Kosher salt
08 -
1 egg, beaten
09 -
9 oz. fig jam
10 -
5 oz. crumbled blue cheese
11 -
2 teaspoons fresh thyme leaves
12 -
Honey for drizzling
# Instructions:
01 -
Heat butter and oil in a large pot over medium heat. Add onions and stir to coat in oil. You will cook the onions for 60 minutes total, stirring every 4-5 minutes for even caramelization.
02 -
After the onions have cooked for 10 minutes, add a pinch of kosher salt.
03 -
After 30 minutes of cooking, reduce heat to medium-low. Continue stirring every 4-5 minutes.
04 -
After 40 minutes of cooking, add the teaspoon of sugar to enhance caramelization. Maintain stirring every 4-5 minutes for even browning.
05 -
After the full 60 minutes when onions have reached a deep brown color, pour in the wine and deglaze the pan, scraping all browned bits from the bottom. Set aside.
06 -
When the onions are nearly finished caramelizing, preheat oven to 400°F (200°C).
07 -
Unroll both sheets of puff pastry and cut along the seams of each sheet to create 6 rectangles total. Cut each rectangle into 3 squares, yielding 18 squares.
08 -
Use a knife to score a half-inch border around the outside of each square to create a crust.
09 -
Transfer tarts to two parchment-lined baking sheets, spacing them about an inch apart.
10 -
Brush only the scored border of each tart with the beaten egg.
11 -
Spread a teaspoon of fig jam in the center portion of each tart, within the scored border.
12 -
Top the fig jam with a teaspoon of caramelized onions.
13 -
Sprinkle a teaspoon of crumbled blue cheese over the onions.
14 -
Bake tarts for 18-20 minutes or until the crust reaches a dark golden brown color.
15 -
Remove tarts from the oven, sprinkle each with a few fresh thyme leaves and drizzle lightly with honey.
16 -
Serve tarts warm or at room temperature.
# Notes:
01 -
The key to perfectly caramelized onions is patience and consistent stirring. Don't rush the process or increase the heat to speed it up, as this will result in burnt rather than caramelized onions.
02 -
These tarts can be assembled ahead of time and refrigerated for up to 24 hours before baking.