Onion Puff Pastry Tart

By rdgplus3

Ingredients

• 4 medium white onions, thinly sliced
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1/4 cup balsamic vinegar
• 1 tsp salt
• 2 tbsp olive oil
• 1 head garlic
• 1 (397g ) package puff pastry, defrosted
• Egg wash, 1 yolk beaten with 2 tbsp water
• 1 cup Mozza, grated
• 1/2 cup Asiago, grated
• 1 cup Gorgonzola or blue cheese, crumbled

Preparation

Step 1

Preheat oven to 325oF.

Combine onions, maple syrup, brown sugar, balsamic vinegar, salt and olive oil in a large bowl. Spread the onion mixture out onto a shallow baking sheet. Cover with foil. Wrap up the head of garlic in a little piece of foil. Put the onion mixture and the garlic in the oven for 2 hours. Take the garlic out after one hour.

Remove the onions from the oven, take off the foil and let cool completely. When the garlic can be handled, squeeze the soft flesh out of each clove into a small bowl and mash with a fork.
Roll out each block of pastry into a 12x7“ rectangle.

Cut each piece into 8 squares and place on two parchment lined baking sheets. With your fingers, roll the corners and edges of each square and crimp with a fork. Brush the edges with the egg wash.

Spread each square of puff pasty with mashed garlic, staying within the crimped edges. Put about 2 heaping tbsp of caramelized onions on each piece, spread mozza and asiago on top of onions and then sprinkle with blue cheese. Put the pastries (on the sheet pan) in the freezer for at least 15 minutes or cover and freeze until you need them.

Bake in a 400oF oven until puffed and golden brown (about 25 minutes).

Serve right away.