Caramelized Onion Blue Cheese Tarts (Print Version)
# Ingredients:
→ Pastry
01 -
490 g puff pastry, thawed in the refrigerator overnight
→ Caramelized Onions
02 -
1.1 kg white or yellow onions, halved and sliced 3 mm thick
03 -
14 g unsalted butter
04 -
15 ml olive oil
05 -
5 g granulated sugar
06 -
15 ml dry white wine
07 -
Kosher salt, to taste
→ Topping & Assembly
08 -
1 large egg, beaten
09 -
255 g fig jam
10 -
140 g blue cheese, crumbled
11 -
2 teaspoons fresh thyme leaves
12 -
Honey, for drizzling
# Instructions:
01 -
Heat butter and olive oil in a large pot over medium heat. Add sliced onions and stir to coat evenly. Cook for 10 minutes, stirring every 4–5 minutes; add a pinch of salt. Continue cooking, reducing heat to medium-low after 30 minutes. At 40 minutes, add granulated sugar. Cook until onions are deep golden brown, stirring frequently, for a total of 60 minutes.
02 -
Once onions are caramelized, add dry white wine and deglaze the pan by scraping up any browned bits. Set onions aside to cool slightly.
03 -
Preheat oven to 200°C. Unroll both puff pastry sheets and cut along seams to create 6 rectangles. Cut each rectangle into 3 equal squares, making 18 squares in total. Score a 1.3 cm border around the edge of each square to form a crust.
04 -
Line two baking sheets with parchment paper. Arrange pastry squares on the sheets, spacing them about 2.5 cm apart.
05 -
Brush the borders of each pastry square with beaten egg. Spread 1 teaspoon of fig jam in the center of each square. Add 1 teaspoon caramelized onions on top of the jam, then sprinkle with 1 teaspoon crumbled blue cheese.
06 -
Bake in the preheated oven for 18–20 minutes, or until pastry is deep golden brown and crisp.
07 -
Remove tarts from the oven. Garnish each with fresh thyme leaves and a drizzle of honey. Serve warm or at room temperature.
# Notes:
01 -
For intensified blue cheese flavor, reserve a few tablespoons of cheese to sprinkle on hot tarts after baking.
02 -
Puff pastry needs to stay cold for optimal rising; assemble tarts quickly and avoid letting the dough warm up.
03 -
When caramelizing onions, any dark bits on the bottom of the pan will be released during the deglazing step.
04 -
Crescent roll dough or pie crust can substitute for puff pastry but may alter the texture.