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Author Notes: Who says tarts have to be difficult? I made up this simple tart for a party and it was a huge hit. It uses frozen puff pastry and a single pan, so the preparation is a snap. —DocChiroMB
- 1 sheet, frozen puff pastry, defrosted, (such as Pepperidge Farm)
- 2 medium sweet onions, such as Vidalia, cut into 1/4" slices
- 2 tablespoons unsalted butter
- 1 teaspoon sea salt
- 1/2 teaspoon fresh thyme leaves, chopped
- 1 tablespoon balsamic vinegar
- 8 ounces Maytag blue cheese, cut into 1/2 inch cubes
- Lay out the defrosted puff pastery on a lightly floured board. Invert an oven safe skillet on to the pastry and using the edge of the pan as a guide, cut excess pastry. Remove the pan, and using a fork, prick the circle of pasrty every 1/2 ". Refrigerate until ready to use.
- In the skillet, melt the butter over high heat. Add the onions, salt, and thyme. Cook for 2 minutes, stirring constantly. Reduce heat to low and cook for 20 minutes, stirring occasionally. Mix in balsamic vinegar, remove from heat.
- When onions are cool, mix in blue cheese. Cover the onion mixture with the puff pasrty disc, pressing it down and tucking in the edges. Bake in a 375F degree oven for about 35 minutes or until golden brown. Remove from the oven and invert it onto a serving platter.
- The tart can cool for 10 minutes and served or may be served at room temperature.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)