Pastrizza -Caramelised Onions and Sausage with a Dijon and Jarlsberg Spread

By forkspoonnknife

Voila! I have coined a new culinary term - Pastrizza! I googled to check if it was taken and well, I did not find the word.. So it's all mine! I know you are curious, so let me jump right in to the description. It is something between a tart and a pizza made of puff pastry and with whatever filling, sweet or savory, you like. I hit upon this brilliant concept, when I had to make a quick dinner that was not boring, super easy to make and well, ofcourse, very flavorful.

Ingredients

• For the cheese spread:
• 1 puff pastry sheet, thawed
• 1 spanish onion julienned
• 2 spicy sausages with casing removed
• 1/2 cup grated swiss cheese
• 1 egg + 1 tsp water beaten for egg wash
• 1 tsp Italian seasoning
• salt and pepper to taste
• 1 cup grated Jarlsberg or any Swiss cheese; Gruyere would be great too!
• 1 T Dijon mustard
• 2 T room temperature butter
• 1/2 tsp minced garlic

Details

Servings 2
Adapted from forkspoonnknife.blogspot.com

Preparation

Step 1

To make the cheese spread, blend all the ingredients in a food processor until smooth and creamy and spreadable.


Pre-heat the oven to 400 degrees. In a large frying pan, brown the sausage. To the same pan, add the onions and saute until they are almost cooked. Season with salt, pepper and Italian seasoning. Toss and cook for a minute more and take off the heat.


Meanwhile, place the puff pastry sheet on a well-floured surface and roll it out to about a 10" x 12" rectangle. Spread the cheese mixture evenly leaving a 1 inch border on all sides. Pile on the onions and sausage mixture distributing it evenly across the base. Apply the egg wash on the one inch exposed borders. The wash will help the pastry to come out nice and golden!


Place the pastrizza on a baking tray and bake for 30 minutes or until the sides are puffed and golden. Transfer to a tray and let it sit for 2-3 minutes before serving.