PUFF PASTRY WITH CHEESE & ONIONS

PUFF PASTRY WITH CHEESE & ONIONS image

Yield 4 servings

Number Of Ingredients 10

For the topping:
2 tablespoons unsalted butter
1 pound onions, thinly sliced
salt and freshly ground black pepper
1 pound gorgonzola, rind removed, crumbled
For the puff pastry:
1 pound puff pastry, thawed flour
for the counter butter for the pan
To glaze:
1 egg, beaten

Steps:

Make the topping: Melt the butter in a 12" sauté pan. Cook the onions until caramelized, 30 minutes over medium-low heat, stirring often. Season with salt and pepper; cool to room temperature. Make the puff pastry: Roll out the puff pastry on a lightly floured counter until it is 1/12" thick. Cut into a 16" x 6" rectangle. Butter a 14" x 41/2" rectangular springform pan, line it with the puff pastry, and prick with a fork. Cut off excess. Gather the scraps and roll out again, then cut into 8 6" x 1/2" strips and 1 16" strip. Preheat the oven to 425°. Top the pie: Spread the onions over the puff pastry in the pan. Top with the gorgonzola. Arrange the short strips of puff pastry over the topping, about 2" apart, and drape the long strip over them as shown in the photo; seal the strips to the puff pastry underneath by pressing with your fingers. Cut off excess dough. Glaze the dough with the beaten egg with a pastry brush. Bake for 30 minutes, or until golden. Cut the pie into wedges and serve hot. Serves 4