Balsamic caramelised onion and blue cheese tart

Caramelised onion and blue cheese tart

Balsamic caramelised onion and blue cheese tart

A quick recipe for caramelised onion and blue cheese tarts. We normally make this on a Friday for our weekly pizza night, but this time I wanted to use light and crispy puff pastry. I served this as an accompaniment to the beetroot gazpacho. The sweetness of the balsamic caramelised onion and the creaminess of the blue cheese was a great contrast to the vinegary gazpacho.

Ingredients

  • 4 tbs olive oil
  • 6 large red onions, sliced
  • 30ml thyme
  • 4 tbs brown sugar
  • 4 tbs balsamic vinegar
  • salt and pepper to taste
  • 1 packet puff pastry, thawed
  • 1 egg
  • wedge of blue cheese, crumbled
  • 1 cup roasted cashew nuts

Method

  1. Heat oil in a large frypan over medium-low heat. Add the onions, thyme, a pinch of salt and pepper and cook slowly for 20 minutes. The onions cook down quite a bit, therefore the amount of onions required.
  2. When onions are softened, add sugar and balsamic. Cook over low heat for a further 10 minutes, stirring occasionally, until sticky and caramelised. Set aside.
  3. Pre-heat the oven to 180 C and roll out the puff pastry to fit a baking tray. Fold over the edges to make a wall and brush with beaten egg. Pierce the base of the pastry with a fork.
  4. Spread the onions, crumbed blue cheese and cashews evenly to cover the base of the pastry.
  5. Bake for about 25-30 minutes until golden.

As mentioned, this complimented the beetroot gazpacho, but you can serve this with a rocket and tomato salad.

2 Replies to “Balsamic caramelised onion and blue cheese tart”

  1. […] in the fridge for about 30 minutes while you make a balsamic caramelised onion and blue cheese tart. More on that in the next […]

  2. […] rather steer clear of baking if I can help it. Outside of malva pudding, sticky toffee pudding, balsamic caramelised onion and blue cheese tart or breakfast pastry cups, my baking repertoire is fairly […]

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