Caramelized Onion Tart with Gorgonzola:
3 Red or yellow Onions, sliced thin
2-3 T olive oil
1/2 t Salt
2-3 T white wine
Heat oil in a non-stick skillet, do not allow oil to smoke. Add the onions and allow them to release moisture. Stir frequently. onions will begin to brown, about 10-15 minutes. Reduce the heat to medium-low and allow the onions to continue to cook for 20 minutes or longer. Remove from heat and remove the onions from the pan. Add wine to the pan and
de-glaze. Pour wine over the onions. Cool, yield, filling for 1- 8″ tart or 12-15 mini tarts.
Cream Cheese Pastry:
1 cup all-purpose flour
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
4 ounces cold cream cheese, cut into bits
Blend the dry ingredients add the butter and cream cheese, cut in using a pastry blender, your fingers, or set up in a food processor and pulse. Dough will form a ball, flatten slightly. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. The dough may be made 1 day in advance and kept wrapped well and chilled. Roll out pastry to 1 1/2″ larger than the tart pan, fold into quarters and fit into an 8″ tart or spring form pan. Prick the dough with a fork and cover dough with buttered foil and dry beans or pie weights. Bake @ 450-10 minutes. Remove the foil. Bake @ 350 for 8- 10 minutes or until the crust is golden brown. Remove from oven, cool on a wire rack remove the tart from the pan. Cool completely, fill with caramelized onions, dollop over onions with dolce gorgonzola or your favorite blue cheese. Return to oven and bake at 350 until the cheese is melted. Serve in small wedges.
***Puff pastry sheets or a thin pizza crust will work as alternates for this crust recipe.
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