Ingredients with Measurements:
- 1 sheet of frozen puff pastry, thawed
- 2 tablespoons unsalted butter
- 1 large onion, sliced thinly
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces Bleu d'Aoste cheese, crumbled
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. On a lightly floured surface, roll out the puff pastry into a rectangle that is about 1/8 inch thick.
3. Place the pastry on a parchment-lined baking sheet and prick it all over with a fork.
4. In a large skillet, melt the butter over medium heat.
5. Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown, about 20 minutes.
6. Add the brown sugar, balsamic vinegar, salt, and black pepper to the skillet and stir to combine.
7. Cook for an additional 5 minutes, until the mixture is thick and caramelized.
8. Spread the onion mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
9. Sprinkle the crumbled Bleu d'Aoste cheese over the top of the onions.
10. Brush the edges of the pastry with the beaten egg.
11. Bake the tart for 20-25 minutes, until the pastry is golden brown and the cheese is melted and bubbly.
12. Let the tart cool for a few minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories: 310
Fat: 21g
Saturated Fat: 12g
Cholesterol: 85mg
Sodium: 390mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 5g
Protein: 8g
Substitutions for ingredients:
- Bleu d'Aoste cheese can be substituted with any other blue cheese.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add sliced mushrooms to the onion mixture for an extra earthy flavor.
- Top the tart with chopped walnuts or pecans for some crunch.
- Use goat cheese or feta cheese instead of Bleu d'Aoste for a milder flavor.
Tips and tricks:
- Make sure to prick the puff pastry all over with a fork before baking to prevent it from puffing up too much.
- If the onion mixture is too wet, let it cool for a few minutes before spreading it onto the pastry.
- Serve the tart warm or at room temperature.
Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tart, place it in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the tart on a platter with some fresh herbs or greens for garnish.
Garnishes:
Fresh thyme or parsley leaves make a great garnish for this tart.
Pairings:
Pair this tart with a crisp green salad or some roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted Brussels sprouts with bacon
- Grilled asparagus with lemon and Parmesan cheese
Troubleshooting advice:
- If the pastry is not browning evenly, rotate the baking sheet halfway through baking.
- If the cheese is not melting, place the tart under the broiler for a few minutes until it is bubbly and golden brown.
Food safety advice:
Make sure to cook the onions until they are fully caramelized to prevent any foodborne illness.
Food history:
Bleu d'Aoste is a blue cheese that is made in the Aosta Valley region of Italy. It is named after the town of Aosta and is made from cow's milk.
Flavor profiles:
This tart has a sweet and savory flavor profile, with caramelized onions and tangy Bleu d'Aoste cheese.
Serving suggestions:
Serve this tart as an appetizer or as a main course with a side salad or vegetables.
Related Categories
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Region: French
Taste: Savory, Sweet, Tangy, Caramelized, Oniony