Best French Onion And Blue Cheese Tart Recipes

Caramelized Onion, Steak, and Blue Cheese Tarts image

Provided by Melanie B.

Categories < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 large yellow onion, peeled and thinly sliced
1 sheet puff pastry, thawed
1/3 cup blue cheese, crumbles
3/4 cup steak, leftover cut into small pieces
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
salt
pepper
1 egg, beaten lightly with a teaspoon of water

Steps:

In a hot skillet, heat oil. Add onions and cook until brown and caramelized. Stir frequently and be careful not to burn. Add garlic and vinegar. Reduce heat to medium low and cook a few more minutes until the liquid is fully absorbed. Remove from heat.
Stir in meat and cheese.
In the meantime, use a rolling pin to seal the creases of the puff pastry. Use parchment paper on either side to keep from sticking instead of flour. Cut into squares in any size of your choice. I like to do small ones (about 4 inches or so). Curl up the edges slightly to make an edge. They do not need to be perfect however -- this dish looks its prettiest rustic style.
Brush the outside edge of the pastry with the egg wash.
Fill each pastry square the mixture.
Bake in a 375 degree oven for about 8-12 minutes, or until browned on the edges.
Enjoy!

Nutrition Facts : Calories 221.3, Fat 15.6, SaturatedFat 4.4, Cholesterol 30.6, Sodium 164.1, Carbohydrate 16, Fiber 0.7, Sugar 1.1, Protein 4.4

French Onion and Blue Cheese Tart image

Provided by Nadiya Hussain

Time 45m

Number Of Ingredients 11

2 tablespoons butter
2 large sprigs of lemon thyme
1 clove of garlic, grated
5 onions, thinly sliced (you will need about 2 pounds 2 oz/1kg)
1 teaspoon freshly ground black pepper
1 teaspoon salt
2 teaspoons granulated sugar
1 sheet of pre-rolled puff pastry
1 egg, lightly beaten
5¼ oz/150g blue cheese
A small handful of chopped fresh chives, to serve

Steps:

Start by cooking the onions. They need to be cooked slowly on low heat, so it's best to begin with those.
Melt the butter in a large nonstick frying pan-we have a load of onions to cook. When the butter has melted, pick off the thyme leaves and add, then add the garlic and onions. Mix everything together.
Now add the pepper, salt, and sugar and mix. Cook on medium heat for 30 minutes, stirring occasionally, until you have onions that look like the kind you would only eat with a burger in a Sunday market at 6 a.m.!
While that cooks, start on the pastry. Preheat the oven to 400°F. Line a baking sheet with some parchment paper or use the paper the pastry comes in and roll out the pastry onto the sheet.
Using a knife, score a smaller rectangle ½ inch/1cm inside the pastry rectangle, making sure not to cut all the way through. Pierce the inner rectangle with a fork all over to allow the steam to escape when it bakes.
Brush the edges with the egg and bake for 20 minutes, until golden all over.
Take out and, using the back of a spoon, push down all the puffed-up pastry of the inner rectangle, creating a nice neat border.
Take the blue cheese and crumble all over the inner rectangle of the pastry. Add the onions and scatter them all over till you have an even layer. Now bake for 15 minutes.
Take out and let cool for 10 minutes before eating, sprinkled with the chives.