Caramelized Onion and Blue Cheese Tartlets

Ingredients

• id: puff_pastry metric: 320g imperial: 1 sheet name: frozen puff pastry, thawed

• id: yellow_onions metric: 3 large onions imperial: 3 large onions name: yellow onions, thinly sliced

• id: butter metric: 45g imperial: 3 tbsp name: unsalted butter

• id: brown_sugar metric: 15g imperial: 1 tbsp name: light brown sugar

• id: balsamic_vinegar metric: 15ml imperial: 1 tbsp name: balsamic vinegar

• id: salt metric: 3g imperial: 1/2 tsp name: kosher salt

• id: black_pepper metric: 1g imperial: 1/4 tsp name: freshly ground black pepper

• id: heavy_cream metric: 120ml imperial: 1/2 cup name: heavy cream

• id: eggs metric: 2 large eggs imperial: 2 large eggs name: large eggs

• id: blue_cheese metric: 150g imperial: 5 oz name: blue cheese, crumbled

• id: fresh_thyme metric: 10g imperial: 1 tbsp name: fresh thyme leaves

• id: walnuts metric: 60g imperial: 1/2 cup name: walnuts, roughly chopped

Instructions

1. Preheat oven to 200°C (400°F). Grease a 12-cup muffin tin.

2. Roll out {puff_pastry} on a lightly floured surface. Cut into 12 squares and press into muffin cups, trimming excess pastry.

3. Prick the bottom of each pastry shell with a fork. Line with small pieces of parchment and fill with pie weights or dried beans.

4. Bake for 10 minutes, then remove weights and parchment. Bake 5 minutes more until lightly golden. Set aside.

5. In a large skillet, melt {butter} over medium-low heat. Add {yellow_onions} and cook, stirring occasionally, for 25-30 minutes until deep golden and caramelized.

6. Stir in {brown_sugar}, {balsamic_vinegar}, {salt}, and {black_pepper}. Cook 2 minutes more until syrupy. Remove from heat.

7. In a bowl, whisk together {heavy_cream} and {eggs}. Season with a pinch of salt and pepper.

8. Divide caramelized onions among the pastry shells. Top with crumbled {blue_cheese} and {fresh_thyme}.

9. Pour the cream mixture over each tartlet, filling about 3/4 full. Sprinkle with {walnuts}.

10. Bake for 15-18 minutes until filling is set and golden. Cool in pan for 5 minutes before carefully removing.

11. Serve warm or at room temperature.

Tips

Onion Patience: Don't rush the caramelization process - slow cooking develops the sweet, complex flavors that make these tartlets special.

Pastry Alternative: Individual tartlet pans work well too, or make one large tart in a 23cm (9-inch) tart pan, baking for 25-30 minutes.

Blue Cheese Choice: Roquefort, Stilton, or Gorgonzola all work beautifully. Adjust quantity based on your preference for blue cheese intensity.

Make-Ahead: Caramelize onions up to 2 days ahead and store refrigerated. Assemble and bake on the day of serving.

Serving Temperature: These are delicious warm or at room temperature, making them perfect for entertaining.