A classic tarte tatin is sweet, stuffed with apples, and requires little fuss over a caramel sauce. It’s worth the effort when you’re looking for dessert sweet but you can also Use the same technique for a dish that’s scrumptious. For a simple, shareable and rather impressive plate, make a Gorgonzola and Caramelized Onion Tarte Tatin.
what makes tarte tatin One Tarte tatin Puff pastry has a cap that inverts when plated and forms a delicate, buttery, spreadable crust underneath. The bottom is then unveiled as some kind of fruit in a mahogany caramel sauce. we’re keeping everything here except fruit. Instead, we’re caramelizing the onions with butter to get the divine umami in the flavor. Like we may have added 10 different ingredients when in fact it is just the natural sugars from the onion developing their flavor. splash of balsamic adds sweetness, acidity and a bit The smoky flavor balances out the salty richness of the onions. This base gives the impression of a delicious French onion soup. Once you’ve combined gorgonzola and puff pastry, you can be confident The finished dish will be sublime.
Be sure to have thawed sheets of puff pastry available. I usually grab a box from Trader Joe’s and put it in the fridge the night before. package should be What specified instructions for melting the brand of pastry you use, unroll the pastry and, Using a plate or cake pan as a guide, cut the pastry into a circle the size of the pan you are using. Cut some vents in the pastry, leave it on the paper backing, and pop the whole thing back in the fridge or freezer. Cut four onions into long pieces. I usually cut the onions in half, afterwards. Place the sliced onion down and slice it laterally, from root to stem. The pieces should be about ¼ inch pieces. Butter a cast iron skillet and lay the pieces around in a pattern you think you’ll like when you flip it over later. If you’re worried about the onions sticking, you can lay down a piece of parchment first, then add the onion pieces. Sprinkle some brown sugar over the onions in the pan. the toss remaining onions with butter and salt in a pot. Cover and cook on a medium-low heat, stirring occasionally, for about ten to fifteen minutes. The onions will begin to change color and soften; Oneif you shake it the color will disintegrate go deeper, Keep the onion covered so that it does not dry out and burn. Set them aside to cool slightly for about five minutes.
Spread CaraMixed Onion on top of garnish then a layer of onions in the pan Fragments gorgonzola From above. I add dried thyme on top, but you can use another herb. You like. Take the puff pastry topper out of the fridge, and peel it off the paper. pour it quickly on the hot pan of onions and press so that it makes good contact with the onion. If the edges are a bit wide, tuck them into the tart. Bake it in a 400°F oven for about 30 minutes, until the top is lightly browned and the mixture is bubbling around the edges. then let it rest for a few minutes Run a spoon around the edges, invert a plate on top and, using an oven mitt, invert the pan to invert the tart. If you used parchment, you can peel it off now. If you didn’t, and any pieces of onion got stuck, use a fork or offset spatula To scoop them out and turn them into tarts. No one would be the wiser.
Serve this tart in small slices, as an appetizer, or with a fresh, crisp salad, as the flavor of the gorgonzola and caramelized onions is powerful and savory. The tart will keep, covered, in the fridge for about a day or so, but it’s much better if you eat it the day before.
Gorgonzola and Caramelized Onion Tarte Tatin
- 4 medium onions (sliced later into ¼-inch strips)
- 4 tbsp butter
- ½ tsp salt
- 1 tbsp balsamic vinegar
- 2 tablespoons of brown sugar
- 3 tablespoons crumbled gorgonzola
- 1 teaspoon dried oregano
- 1 sheet thawed puff pastry
Preheat oven to 400°F. Using a circular guide, cut puff pastry into a circle that will fit in the top of your skillet (or cake pan, if you don’t have an oven).safe pan). Dock the pastry and set it aside in the fridge or freezer. Use 2 tablespoons of butter to grease the skillet and set a circle of parchment in the bottom if you want to be extra safe at the end.
Arrange raw onion slices decoratively in the bottom of the skillet. Sprinkle brown sugar over onions in pan. Sauté the remaining onions in a pot with 2 tablespoons butter and salt. Cook on medium-low heat until caramelized and set aside to cool slightly. Stir in balsamic vinegar.
Spread caramelized onion mixture evenly over sliced onions in skillet. Top with Gorgonzola Crumbles and Thyme. Roll out the puff pastry and place it on top of the onions in the skillet. If there’s an overhang, tuck it under.
Bake at 400°F for 30 minutes or until top is browned and edges are bubbling. Let the wok rest for a few minutes, but not more than five If not a minute, the caramel will stick. flip Tart out on a plate. Peel off the parchment paper, if used, and replace any spoiled onions. Top with a small sprinkle of Gorgonzola and serve while warm.