Caramelized Onion Tart with Gorgonzola and Brie Recipe

Introduction

This Caramelized Onion Tart with Gorgonzola and Brie is a savory delight that balances sweet onions with rich, creamy cheeses. Perfect as an appetizer or a light meal, its flaky puff pastry base makes it irresistible for any occasion.

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 cups sliced onions, about 2 to 3 medium onions, sliced root-to-top into 1/4-inch thick slices
• 1 tablespoon brown sugar
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces (1 sheet) frozen puff pastry, defrosted in the fridge for a couple hours
• 2 ounces chilled brie cheese, rind removed and diced
• 2 ounces Gorgonzola or other blue cheese, diced
• 2 tablespoons chopped fresh tarragon

Instructions

1. Step 1: Heat the olive oil in a large deep pan over medium-high heat. Add the sliced onions and cook for about 10 minutes until they begin to wilt and brown slightly.
2. Step 2: Stir in the brown sugar, balsamic vinegar, salt, and pepper. Reduce the heat to medium-low and cook uncovered for 20 to 25 minutes, stirring occasionally, until the onions are deeply caramelized. Add a splash of water if they start to dry out. Remove from heat and let cool.
3. Step 3: Preheat your oven to 400°F (200°C). Roll out the defrosted puff pastry into a 10-to-14-inch rectangle (or your preferred shape) and place it on a baking sheet lined with parchment paper. Prick the pastry several times with a fork to prevent large bubbles from forming.
4. Step 4: Spread the caramelized onions evenly over the entire surface of the pastry. Dot the onions with the diced brie and Gorgonzola cheeses. Sprinkle the chopped fresh tarragon on top.
5. Step 5: If you are not baking immediately, refrigerate the tart until ready.
6. Step 6: Bake in the preheated oven for 18 to 20 minutes, or until the cheese melts and the pastry is golden and crispy. Let the tart cool for 5 minutes before cutting into wedges or squares to serve.

Tips & Variations

• Use sweet onions like Vidalia or Walla Walla for extra caramelization and flavor.
• Substitute tarragon with fresh thyme or rosemary for a different herb note.
• For extra richness, drizzle a little honey over the tart just before serving.
• Add toasted walnuts or pecans for a crunchy texture contrast.

Storage

Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F oven for about 10 minutes to restore the crispiness of the pastry. Avoid microwaving if possible, as it may make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the onions ahead of time?

Yes, you can caramelize the onions up to two days in advance and keep them refrigerated. This makes assembling the tart quicker when you’re ready to bake.

What can I use if I don’t have puff pastry?

You can use a prepared shortcrust or pie pastry, but keep in mind that the texture will be different—less flaky but still delicious.

Caramelized Onion Tart with Gorgonzola and Brie Recipe

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★★★★★

4.4 from 80 reviews

This Caramelized Onion Tart with Gorgonzola and Brie is a savory and elegant appetizer or light meal featuring sweet, rich caramelized onions, creamy brie, pungent gorgonzola, and fresh tarragon all baked atop a crisp puff pastry crust. Its balanced flavors and flaky texture make it perfect for entertaining or a sophisticated snack.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: French

Ingredients

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For the Caramelized Onions

• 2 tablespoons extra virgin olive oil
• 4 cups onions, sliced root-to-top into 1/4-inch thick slices (about 2 to 3 medium onions)
• 1 tablespoon brown sugar
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

For the Tart

• 8 ounces (1 sheet) frozen puff pastry, defrosted for a couple hours in the fridge
• 2 ounces chilled brie cheese, rind removed and diced
• 2 ounces gorgonzola or other blue cheese, diced
• 2 tablespoons chopped fresh tarragon

Instructions

1. Caramelize the Onions: Heat olive oil in a large deep pan over medium-high heat. Add the sliced onions and cook for about 10 minutes until they begin to wilt and brown. Stir in the brown sugar, balsamic vinegar, salt, and pepper. Reduce the heat to low and cook uncovered for another 20 to 25 minutes, stirring occasionally, until the onions are richly caramelized. Add a little water if the onions begin to dry out. Remove from heat and allow to cool.
2. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the tart.
3. Prepare the Puff Pastry: Roll out the defrosted puff pastry into a 10-to-14-inch rectangle or desired shape. Place it on a baking sheet lined with parchment paper. Prick the pastry with a fork at two-inch intervals to prevent large air bubbles during baking.
4. Assemble the Tart: Evenly spread the caramelized onions over the entire surface of the pastry, reaching all the way to the edges. Dot the tart with diced brie and gorgonzola cheeses, then sprinkle the chopped fresh tarragon over the top. Refrigerate if not baking immediately.
5. Bake the Tart: Place the tart in the preheated oven and bake for 18 to 20 minutes, or until the cheese has melted and the pastry is golden and crispy. Remove from the oven and cool for 5 minutes before cutting into wedges or squares. Serve warm and enjoy!

Notes

• If the onions start to stick during caramelization, add a few tablespoons of water to loosen them without burning.
• Use good quality puff pastry for the best flaky texture.
• Feel free to substitute fresh herbs like thyme or rosemary if tarragon is unavailable.
• This tart can be served warm or at room temperature, making it great for parties.
• To make ahead, assemble the tart and refrigerate before baking; bake just before serving.

Keywords: caramelized onion tart, gorgonzola tart, brie tart, puff pastry tart, savory tart, appetizer, easy tart recipe