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Caramelized Onion & Blue Cheese Puff Pastry Tarts

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5 from 4 reviews

These tarts are as elegant as they are delicious. Caramelized onions combine with tangy blue cheese and sweet fig jam to deliver a palete pleasing flavor your friends and family will love!

Ingredients

Units Scale
  • 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

  1. 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.
  2. After they’ve cooked for 10 minutes add a pinch of salt.
  3. After they’ve cooked for 30 minutes, turn the heat to medium low. Don’t forget to keep stirring!
  4. 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.
  5. 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.
  6. When the onions are nearing the end of the caramelizing process, preheat oven to 400 degrees.
  7. Unroll both sheets of puff pastry and cut along the seams of each sheet, creating 6 rectangles total.
  8. Cut each rectangle into 3 squares. Use a knife to score a half inch crust around the outside of each tart.
  9. Transfer tarts to (2) parchment lined baking sheets. Arrange tarts on the two baking sheets about an inch apart. 
  10. Brush the crust portion of the tart with the egg wash.
  11. Spread a teaspoon of fig jam in the center of each tart.
  12. Top that with a teaspoon of caramelized onions.
  13. Top that with a teaspoon of blue cheese. 
  14. Bake tarts for 18-20 minutes or until the crust is dark golden brown.
  15. Remove tarts from the oven, sprinkle each with a few leaves of thyme and drizzle with honey.
  16. Serve warm or at room temp and enjoy!

Equipment

Notes

If you’re obsessed with that tangy blue cheese flavor like I am, reserve a couple tablespoons to top the tarts after they’ve baked. This burst of fresh blue cheese is really going to amp up the flavor and I LOVE LOVE LOVE it.

Puff pastry is the best dough for this recipe. Crescent rolls or even pie crust can be used as substitutes, but puff pastry is going to give you the best result for this recipe.

When you’re caramelizing the onions, don’t worry if the bottom of the pan gets lots of dark brown bits stuck to the bottom. At the end of the 60 minutes, you’ll be deglazing the pan with white wine and scraping all those yummy bits off the bottom.

Puff pastry is pretty forgiving, but it needs to be kept cold in order to rise properly when baked. So you definitely don’t want to let these babies sit out on your counter for too long or get anywhere near room temp before you bake them. Work quickly for best results!

Find it online: https://midwestfoodieblog.com/caramelized-onion-blue-cheese-and-fig-jam-tart/