Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 2 large onions, sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces Gorgonzola cheese, crumbled
- 1/4 cup heavy cream
- 1 egg, beaten
- Fresh thyme leaves for garnish
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Pastry brush
- Skillet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Roll out the puff pastry on a lightly floured surface to fit the tart pan. Place the pastry in the pan and trim the edges. Prick the bottom with a fork, and line with parchment paper. Fill the pan with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes.
3. While the pastry is baking, heat the butter and olive oil in a skillet over medium heat. Add the sliced onions and cook for 10-15 minutes, stirring occasionally, until they are soft and caramelized. Add the balsamic vinegar, salt, and black pepper and cook for an additional 2-3 minutes.
4. In a small bowl, mix together the Gorgonzola cheese and heavy cream.
5. Spread the caramelized onions evenly over the bottom of the baked pastry shell. Pour the Gorgonzola mixture over the onions.
6. Brush the edges of the pastry with the beaten egg. Bake for 20-25 minutes, until the filling is set and the pastry is golden brown.
7. Garnish with fresh thyme leaves and serve warm.
- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 340
- Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 80mg
- Sodium: 540mg
- Carbohydrates: 22g
- Fiber: 1g
- Sugar: 4g
- Protein: 8g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- Gorgonzola cheese can be substituted with blue cheese or feta cheese.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add sliced mushrooms to the caramelized onions.
- Top the tart with sliced pears or apples.
- Use goat cheese instead of Gorgonzola cheese.
Tips and tricks:
- Make sure to prick the bottom of the pastry with a fork before baking to prevent it from puffing up.
- Use a sharp knife to slice the tart for clean edges.
- Serve the tart with a side salad for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tart on a platter with fresh thyme leaves and a drizzle of balsamic glaze.
Garnishes:
- Fresh thyme leaves
- Balsamic glaze
Pairings:
- Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables
Troubleshooting advice:
- If the pastry is not browning evenly, rotate the pan halfway through baking.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the onions until they are fully caramelized to prevent any raw onion flavor.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- The origins of the tart can be traced back to medieval times in Europe, where it was a popular dish among the wealthy.
Flavor profiles:
- The tart has a savory and slightly sweet flavor from the caramelized onions and tangy Gorgonzola cheese.
Serving suggestions:
- Serve the tart as an appetizer or main dish for a dinner party or special occasion.
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