Caramelized Onion Blue Cheese (Print Version)
# Ingredients:
→ Pastry
01 -
490 g puff pastry, leave in the fridge overnight to thaw
→ Caramelized Onions
02 -
Kosher salt, as much as you like
03 -
15 ml dry white wine
04 -
5 g regular sugar
05 -
15 ml olive oil
06 -
14 g unsalted butter
07 -
1.1 kg yellow or white onions, sliced into 3 mm thick half-moons
→ Topping & Assembly
08 -
Honey, just to drizzle
09 -
2 teaspoons fresh thyme leaves
10 -
140 g blue cheese, break it into pieces
11 -
255 g fig jam
12 -
1 large egg, whisked
# Instructions:
01 -
Sprinkle thyme and pour honey over the tarts. Enjoy them while they're warm, but they're still tasty if they've cooled off.
02 -
Pop the trays into your hot oven. Let the tarts turn puffy and golden—peek after 18 minutes, but you might want another couple for extra crunch.
03 -
Brush the edges with that egg. Drop a spoonful of fig jam in the middle, pile on some onions, and scatter blue cheese on top.
04 -
Cover two trays with baking paper. Lay out your squares, making sure they aren't too squished—leave a bit of space between them.
05 -
Crank your oven to 200°C. Unroll both pastry blocks and slice along the seams for 6 rectangles, then cut each into 3 squares. Score about a 1 cm border to help the crust puff up.
06 -
When those onions are dark and soft, pour in the wine. Scrape up anything stuck at the bottom so all that goodness gets mixed in. Let the onions cool for a bit.
07 -
Warm up olive oil and butter in a big pot on medium. Toss in your onions and stir to coat. Give them a sprinkle of salt. After about 10 minutes of stirring on and off, turn the heat down lower. At the 40-minute mark, stir in the sugar. Keep an eye on them and stir often, cooking until they're rich brown—this takes roughly an hour.
# Notes:
01 -
Want a bigger hit of blue cheese? Save a couple tablespoons to toss on the tarts as soon as they come out of the oven.
02 -
Keep puff pastry chilled for the best puff. Don’t let it hang out too long on the counter before baking.
03 -
Those brown bits left after cooking onions get loosened once you splash in the wine, adding extra flavor.
04 -
Can’t get puff pastry? Crescent rolls or pie dough work okay, but the final bite won’t be as flaky.