Caramelised Onion Chicory Tart With Gorgonzola Recipes

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CARAMELISED ONION & CHICORY TART WITH GORGONZOLA



Caramelised onion & chicory tart with gorgonzola image

Blue cheese and chicory is a classic combination that defines this tatin-style tart, with hazelnuts added for extra crunch. Perfect for entertaining

Provided by Rosie Birkett

Categories     Dinner, Lunch, Main course, Supper

Time 55m

Number Of Ingredients 10

1 sheet ready-rolled puff pastry
1 tbsp olive oil
1 tsp butter
4 thyme sprigs
1 tbsp brown sugar
2 small onions , peeled and cut into thick round slices
2 heads of red chicory , trimmed and sliced in half lengthways
½ lemon , juiced
75g gorgonzola (or vegetarian alternative)
1 tbsp toasted hazelnuts (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut a round of pastry the same size as the ovenproof pan you are using, then put it on a baking sheet. Leave to chill in the fridge for at least 30 mins.
  • Heat the oil, butter and thyme in the pan until the butter has melted. Add the sugar and stir in. Put the onions and chicory cut-side down in the tin. Season and allow to caramelise for about 10 mins. Squeeze over the lemon juice, then remove from the heat and leave to cool slightly.
  • Put the disc of pastry on top and push it down around the edges of the pan, so it's encasing the contents. Pierce the pastry with a knife all over to let out the steam, then bake in the oven for 40 mins, or until the pastry is puffed and golden. Allow to cool for 10 mins before carefully turning out onto a plate. Don't panic if it sticks to the pan - you can gently scrape the pieces off using a palette knife, then set them back in the tart. Season. Tear the cheese over the top, scatter over the hazelnuts, if using, then drizzle with a little more olive oil to serve.

Nutrition Facts : Calories 477 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium

CARAMELIZED ONION TART



Caramelized Onion Tart image

Provided by Food Network

Time 1h5m

Yield 24 servings

Number Of Ingredients 6

1/2 bag of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
2 tablespoons vegetable oil
1 sweet onion, thinly sliced
1 1/2 cups shredded gruyere cheese OR bag swiss cheese (6 ounces)
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh chives

Steps:

  • Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
  • Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for about 15 minutes or until golden, stirring often. Season to taste and let cool.
  • Unfold the pastry sheet on a lightly floured surface. Roll into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the square with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork.
  • Spread the onion mixture over the pastry crust. Top with the gruyere and parmesan cheeses and sprinkle with the chives.
  • Bake for 20 minutes or until golden and bubbly. Cool for 5 minutes on a wire rack. Cut into approximately 3 x 2-inch rectangles. Serve warm.

CARAMELIZED ONION AND GORGONZOLA BRUSCHETTA



Caramelized Onion and Gorgonzola Bruschetta image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 20 pieces

Number Of Ingredients 7

1/3 cup olive oil, divided
1 large onion, thinly sliced
1 loaf Italian bread, cut diagonally into 1/2-inch-thick slices*
1 clove garlic, halved
2 cups Bertolli® Vodka Sauce made with Fresh Cream
1 cup crumbled Gorgonzola cheese
2 Tbsp. toasted pine nuts, chopped

Steps:

  • Preheat oven 425 degrees.
  • Heat 2 tablespoons olive oil in 10-inch nonstick skillet over medium heat and cook onion, stirring frequently, 15 minutes or until onion is golden.
  • Arrange bread on baking sheet. Evenly rub with garlic, then brush with remaining olive oil. Bake 10 minutes or until golden. Evenly spread Pasta Sauce on bread, then top with cheese, onion and pine nuts. Bake 5 minutes or until cheese is melted.
  • *SUBSTITUTION: Use your favorite prepared pizza crust instead of bread for a quick meal.

CAULIFLOWER AND CARAMELIZED ONION TART



Cauliflower and Caramelized Onion Tart image

Categories     Milk/Cream     Cheese     Onion     Vegetable     Appetizer     Side     Bake     Lunch     Cauliflower     Potluck     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

1 small head of cauliflower (about 1 pound), cored, cut into 1-inch florets
2 1/2 tablespoons olive oil, divided
1 tablespoon truffle oil*
1 refrigerated pie crust
1 large onion, halved lengthwise, thinly sliced
1 tablespoon Dijon mustard
2 large eggs
1 (7- to 8-ounce) container mascarpone cheese (Italian cream cheese)*
1/2 cup whipping cream
1/4 teaspoon ground white pepper
Pinch of ground nutmeg
1 cup grated Gruyère cheese
3/4 cup grated Parmesan cheese
*Available at some supermarkets, specialty foods stores, and Italian markets nationwide.

Steps:

  • Position rack in center of oven; preheat to 425°F. Toss cauliflower with 1 tablespoon olive oil in large bowl. Spread on large rimmed baking sheet, spacing apart. Sprinkle with salt and pepper. Roast 15 minutes; turn florets over. Continue roasting until tender, about 25 minutes longer. Cool cauliflower, then thinly slice. Drizzle with truffle oil; toss. Reduce oven temperature to 350°F.
  • Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Line pie crust with foil; fill with pie weights. Bake crust 20 minutes. Remove foil and pie weights; bake until crust is golden, about 5 minutes, pressing crust with back of fork if bubbles form. Cool crust. Maintain oven temperature.
  • Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat. Add onion; sprinkle with salt and pepper. Cook until onion is deep golden brown, stirring occasionally, about 40 minutes. Cool slightly. DO AHEAD Can be made 1 day ahead. Store crust at room temperature. Cover and chill cauliflower and onion separately.
  • Brush bottom and sides of crust with mustard. Spread onion in crust. Arrange cauliflower evenly over. Set tart on rimmed baking sheet. Whisk eggs and next 4 ingredients in medium bowl. Stir in Gruyère. Pour mixture over filling in tart pan; sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes. Transfer to rack; cool 15 minutes before serving.

CARAMELIZED ONION TART



Caramelized Onion Tart image

I've been delighted with the Georgia-grown Vidalia onions ever since I moved here more than 35 years ago. Paired with basil and goat cheese, this appetizer pizza is always well received.-Carol Jordan, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 16 servings.

Number Of Ingredients 15

1 whole garlic bulb
3 tablespoons olive oil, divided
2 pounds sweet onions, sliced
1 tablespoon balsamic vinegar
1-1/2 cups all-purpose flour
3/4 cup cold butter, cubed
1/4 teaspoon salt
FILLING:
10 ounces fresh goat cheese
3 eggs
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
3/4 cup shredded Parmesan cheese, divided
1 cup minced fresh basil

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 tablespoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened., Meanwhile, in a large skillet, cook onions and vinegar in remaining oil over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently. Set aside., Cool the garlic for 10-15 minutes. Squeeze softened garlic into a food processor; add the flour, butter and salt. Cover and process until mixture resembles coarse crumbs. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with a removable bottom. Bake at 350° for 15 minutes., In a food processor, combine the goat cheese, eggs, parsley, salt and pepper; cover and process until blended. Sprinkle 1/2 cup Parmesan cheese into crust; top with basil. Spread goat cheese mixture into crust., Arrange onions over top; sprinkle with remaining Parmesan cheese. Bake for 25-30 minutes or until set.

Nutrition Facts : Calories 325 calories, Fat 24g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 434mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.

LITTLE ONION TARTS WITH GORGONZOLA AND WALNUTS



Little Onion Tarts With Gorgonzola and Walnuts image

For the holidays, cookie platters abound, but for those without a sweet tooth, these little savory tarts are just as appealing. Caramelized onions and Gorgonzola on buttery pastry rounds, topped with walnuts and sprinkled with rosemary - what's not to love? Perfect with drinks, they reheat beautifully, too.

Provided by David Tanis

Categories     finger foods, appetizer

Time 1h

Yield 24 small tarts

Number Of Ingredients 13

1 cup/150 grams all-purpose flour
Pinch of salt
4 ounces/113 grams unsalted butter, cold, cut in 1/4-inch cubes
2 tablespoons/30 milliliters ice water
1 tablespoon/15 milliliters lemon juice
2 tablespoons olive oil
1 pound yellow onions, sliced 1/8-inch thick (about 2 cups)
Salt and pepper
3 ounces Gorgonzola or other blue cheese, cut or broken into 1/2-inch chunks
1/2 cup walnut pieces
1 tablespoon finely chopped rosemary
2 tablespoons finely cut chives
Fleur de sel, for sprinkling (optional)

Steps:

  • Make the pastry: Put flour and salt in a mixing bowl. Add half the butter and work it into the flour until it resembles damp sand. Add the rest of the butter cubes, the ice water and lemon juice and mix just until the dough comes together. (There will be little chunks of butter in the dough - this makes the pastry flaky.) Form dough into a disk shape, wrap in plastic and flatten to a 1-inch thickness. Refrigerate for at least an hour, or up to a day in advance.
  • Make the topping: Put olive oil in a cast-iron skillet over medium-high heat. Add onions and brown for about 5 minutes, stirring. Season generously with salt and pepper. Turn heat to medium and cook until onions are soft and well browned, about 10 minutes. Let cool to room temperature. Heat oven to 425 degrees.
  • Roll out pastry to about 1/8 inch thickness. Using a cookie cutter or a glass, cut out 2-inch rounds and move them to a plate. Once you've filled the plate, transfer to the refrigerator. Reroll the scraps and continue to cut rounds, chilling as you go. You should have 24 pieces.
  • Line 2 baking pans with parchment and lay 12 pastry rounds on each. Put about 1 tablespoon of the caramelized onions on each round, followed by a piece of Gorgonzola. Top each with walnut pieces. Sprinkle with a small pinch of chopped rosemary.
  • Transfer to oven; bake for 10 to 15 minutes, until lightly browned. Sprinkle each tart with chives, and a speck of fleur de sel, if using. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 65 milligrams, Sugar 0 grams, TransFat 0 grams

CARAMELIZED ONION AND GORGONZOLA PIZZA



Caramelized Onion and Gorgonzola Pizza image

A light appetizer or dinner pizza that is sure to be a favorite!

Provided by Julie

Categories     Main Dish Recipes     Pizza Recipes

Time 55m

Yield 12

Number Of Ingredients 5

⅛ cup butter
2 large Vidalia onions, thinly sliced
2 teaspoons sugar
1 (10 ounce) package refrigerated pizza dough
1 pound Gorgonzola cheese, crumbled

Steps:

  • In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
  • Bake for 10 to 12 minutes, or until done.

Nutrition Facts : Calories 237.8 calories, Carbohydrate 16.6 g, Cholesterol 45.6 mg, Fat 13.7 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 8 g, Sodium 551.3 mg, Sugar 3.8 g

FLATBREAD WITH CARAMELIZED ONIONS AND GORGONZOLA



Flatbread With Caramelized Onions and Gorgonzola image

Onion and bleu cheese lovers, this is a decadent treat! This makes a lot, I usually cut down the recipe a bit unless I'm having guests.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 50m

Yield 32 wedges

Number Of Ingredients 10

2 lbs onions, chopped
2 tablespoons butter or 2 tablespoons oil
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 large flour tortillas (not the super size, not the 7-inch, the size in-between)
3/4 lb milk gorgonzola, in little pieces
1/2 cup freshly grated parmesan cheese
1 tablespoon chopped fresh rosemary
1/4 cup shredded basil

Steps:

  • Cook onions in butter in a large skillet for about 10 minutes, or until wilted.
  • Sprinkle with sugar, salt and pepper and continue to cook for 20-30 minutes until browned and tender.
  • Cool.
  • Place tortillas in a single layer in a preheated 375°F oven directly on oven racks until crispy and lightly browned, 4 to 6 minutes.
  • Place tortillas on baking sheets in a single layer.
  • Spread tortillas with onions and dot with Gorgonzola.
  • Sprinkle with Parmesan and rosemary.
  • Bake 8 to 10 minutes until cheese melts.
  • Sprinkle with basil.
  • Cool one minute.
  • Cut each into 8 wedges with a pizza cutter.

Nutrition Facts : Calories 110.5, Fat 5.4, SaturatedFat 3, Cholesterol 11.3, Sodium 305.5, Carbohydrate 11.4, Fiber 0.9, Sugar 2.4, Protein 4.3

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