caramelized onion & blue cheese puff pastry tarts
INGREDIENTS
- 1 (17.3 oz.) package puff pastry, thawed in the fridge overnight
- 2.5 pounds white or yellow onions, halved, then sliced 1/8″ thick
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- 1 tablespoon dry white wine
- Kosher salt
- 1 egg, beaten
- 9 oz. fig jam
- 5 oz. crumbled blue cheese
- 2 teaspoons fresh thyme leaves
- honey for drizzling
INSTRUCTIONS
- Heat butter and oil in a large pot over medium heat. Add onions and stir to coat in oil. You will cook the onions for 60 minutes total, stirring every 4-5 minutes or so.
- After they’ve cooked for 10 minutes add a pinch of salt.
- After they’ve cooked for 30 minutes, turn the heat to medium low. Don’t forget to keep stirring!
- After they’ve cooked for 40 minutes add a teaspoon of sugar. Be sure to keep stirring them every 4-5 minutes so they cook evenly.
- After they’ve finished cooking for 60 minutes and are a gorgeous dark brown color, pour in the wine and deglaze the pan (scrape all the bits off the bottom) and set aside.
- When the onions are nearing the end of the caramelizing process, preheat oven to 400 degrees.
- Unroll both sheets of puff pastry and cut along the seams of each sheet, creating 6 rectangles total.
- Cut each rectangle into 3 squares. Use a knife to score a half inch crust around the outside of each tart.
- Transfer tarts to (2) parchment lined baking sheets. Arrange tarts on the two baking sheets about an inch apart.
- Brush the crust portion of the tart with the egg wash.
- Spread a teaspoon of fig jam in the center of each tart.
- Top that with a teaspoon of caramelized onions.
- Top that with a teaspoon of blue cheese.
- Bake tarts for 18-20 minutes or until the crust is dark golden brown.
- Remove tarts from the oven, sprinkle each with a few leaves of thyme and drizzle with honey.
- Serve warm or at room temp and enjoy!
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