Caramelized Onion Tart with Gorgonzola and Brie

A little while ago, on a visit to Annisquam, Massachusetts, my friends Ann and Nick hosted an “Impress the Food Blogger” dinner at their home. Guests were encouraged to bring a favorite dish, and we all got to vote on what we thought would be a hit on the site.

The evening was a blast, the votes were tallied, and the winning dish? This caramelized onion tart, or pizza as it was called, brought by Ann’s friends Jeff and Marilyn.

I’ve made this tart several times since I first had it, and it’s one of those dishes you want to limit to special occasions, because it’s really hard to stop eating, it’s that good. Crispy, pillowy puff pastry, with balsamic caramelized onions, topped with sprinklings of gorgonzola, brie, and tarragon.

The original caramelized onion pizza recipe is from Marilyn and Jeff’s friend Bonnie Stern, Canadian author of several cookbooks. I played a bit with the recipe, rolling the dough out more thinly, reducing the amount of onions and cheese, so the serving pieces would be easier to hold and work better as appetizers. Perfect for New Year’s crowd. Enjoy and Happy New Year!

Caramelized Onion Tart with Gorgonzola and Brie Recipe

Tarragon is a summer herb, if you can't find any, you may crush a few fennel seeds (maybe half a teaspoon) and sprinkle over the tart. Or top with fresh chopped fennel fronds, after the tart has been taken out of the oven.

Ingredients

• 2 Tbsp olive oil
• 4 cups of sliced onions, sliced root-to-top into 1/4-inch thick slices (about 2-3 med onions)
• 1 Tbsp brown sugar
• 2 Tbsp balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• 8 oz frozen puff pastry (defrosted a couple hours in the fridge)
• 2 oz chilled Brie cheese, rind removed and diced
• 2 oz Gorgonzola or other blue cheese, diced
• 2 Tbsp chopped fresh tarragon

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