caramelized onion & blue cheese puff pastry tarts




INGREDIENTS
  • 1 (17.3 oz.) package puff pastry, thawed in the fridge overnight
  • 2.5 pounds white or yellow onions, halved, then sliced 1/8″ thick
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon granulated sugar
  • 1 tablespoon dry white wine
  • Kosher salt
  • 1 egg, beaten
  • 9 oz. fig jam
  • 5 oz. crumbled blue cheese
  • 2 teaspoons fresh thyme leaves
  • honey for drizzling

INSTRUCTIONS
  1. 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 or so.
  2. After they’ve cooked for 10 minutes add a pinch of salt.
  3. After they’ve cooked for 30 minutes, turn the heat to medium low. Don’t forget to keep stirring!
  4. After they’ve cooked for 40 minutes add a teaspoon of sugar. Be sure to keep stirring them every 4-5 minutes so they cook evenly.
  5. After they’ve finished cooking for 60 minutes and are a gorgeous dark brown color, pour in the wine and deglaze the pan (scrape all the bits off the bottom) and set aside.
  6. When the onions are nearing the end of the caramelizing process, preheat oven to 400 degrees.
  7. Unroll both sheets of puff pastry and cut along the seams of each sheet, creating 6 rectangles total.
  8. Cut each rectangle into 3 squares. Use a knife to score a half inch crust around the outside of each tart.
  9. Transfer tarts to (2) parchment lined baking sheets. Arrange tarts on the two baking sheets about an inch apart.
  10. Brush the crust portion of the tart with the egg wash.
  11. Spread a teaspoon of fig jam in the center of each tart.
  12. Top that with a teaspoon of caramelized onions.
  13. Top that with a teaspoon of blue cheese.
  14. Bake tarts for 18-20 minutes or until the crust is dark golden brown.
  15. Remove tarts from the oven, sprinkle each with a few leaves of thyme and drizzle with honey.
  16. Serve warm or at room temp and enjoy!






This article and recipe adapted from this site

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