This tart is savory and scrumptious. If you like blue cheeses, you’ll love this.
1 batch puff pastry $0.29
2-3 large onions, chopped $0.80
3 tablespoons olive oil $0.30
1 tablespoon brown sugar $0.09
2 tablespoons balsamic vinegar $0.08
1/2 teaspoon salt $free (ish)
1/2 teaspoon black pepper $free (ish)
8 ounces Gorgonzola, crumbled $1.65
3 tablespoons dried tarragon $0.30
Total Cost = $3.51
Roll the dough out on parchment paper, and once the dough is the correct size, slide it (with the parchment paper) onto a rimmed cookie sheet. Pierce the dough with a fork at 1-inch intervals. Chill the prepared pan in the refrigerator while you prepare the topping.
Combine the onions and oil in a wide saute pan with a lid. Cook, covered, over medium heat until the onions start to sizzle. Lower the heat and cook until the onions become tender and translucent, about 15 minutes. Uncover the onions, increase the heat slightly, and add the sugar, vinegar, salt, and pepper. Continue to cook the onions, stirring occasionally, until they are richly caramelized, 20-25 minutes longer.
Scrape the onions into a shallow bowl and refrigerate briefly to cool. Remove the dough from the refrigerator and spread the cooled onion mixture evenly over the dough. Scatter the cheese on top, then sprinkle with the tarragon.
About 1 hour before you want to serve the tart, preheat the oven to 400 degrees. Bake the tart until the pastry is baked crisp and the cheese is melted, about 20 minutes. Cool in the pan on a rack for 5 minutes, then cut into portions. Serve and ENJOY!
This recipe is from one of our favorite cookbooks, The Modern Baker by Nick Malgieri. The Modern Baker has become a go-to reference in our kitchen and is full of delicious recipes like this one.