“Everything tastes better when eaten with your fingers.”
– French chef Joël Robuchon
They really do! But he never said that everything is easy to eat with your hands. Sharing food tapas style is fun and delicious. I love making plates like this at home, even if it is just for the two of us. This cheese tart has a layer of onions that were caramelized in balsamic vinegar, and then a layer of melted soft brie and white stilton (a very tasty and different cheese from blue stilton), topped with chopped tarragon, over a crisply baked puff pastry. It can be an appetizer or a side dish for any occasion.
Caramelized Onions Tart
Adapted from Simply Recipes
- 2 Tbsp olive oil
- 4 cups of sliced onions, sliced root-to-top into 1/4-inch thick slices (about 2-3 med onions)
- 1 Tbsp brown sugar
- 2 Tbsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 oz frozen puff pastry (defrosted based on package instructions in the fridge)
- 2 oz chilled Brie cheese, rind removed and diced
- 2 oz white stilton, crumbled (often sold as white stilton with cherries or apricots)
- 2 Tbsp finely chopped fresh tarragon
- Heat oil in a large deep pan on medium-high heat. Add onions and cook for about 10 minutes or until wilted and starting to brown. Add sugar, vinegar, salt and pepper. Reduce heat and cook gently, uncovered for 20-25 minutes or until richly caramelized. Cool.
- Roll pastry into a 10-to-14-inch rectangle. Place pastry on a baking sheet lined with parchment paper. Prick with a fork at a couple inch increments to prevent the pastry from forming big bubbles while baking.
- Spread onions over pastry, all the way to the edges of the pastry. Dot with cheese. Sprinkle with tarragon. Refrigerate if not baking immediately.
- Bake in a preheated oven at 400°F for 18-20 minutes or until cheese has melted and pastry is crispy. Cool for 5 minutes. Cut into wedges or squares and enjoy!