Cipollini and Bleu De Gex Tart
Elevate your savory tart game with this Cipollini and Bleu De Gex Tart, a perfect harmony of sweet, tangy, and creamy flavors wrapped in golden, flaky puff pastry. Caramelized cipollini onions, with their natural sweetness enhanced by balsamic vinegar and a hint of brown sugar, provide a luscious contrast to the bold, tangy notes of Bleu De Gex cheese. Finished with a sprinkle of fresh thyme and baked to perfection, this tart offers an elegant and rustic centerpiece for brunch, a light lunch, or a sophisticated appetizer. Quick to prepare yet richly flavorful, this recipe is a must-try for fans of caramelized onions, gourmet cheeses, and indulgent puff pastry dishes.
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Recipe Information
Ingredients
- 500 g Cipollini onions
- 30 g Butter
- 1 tbsp Olive oil
- 2 tsp Brown sugar
- 2 tbsp Balsamic vinegar
- 1 Puff pastry sheet
- 150 g Bleu De Gex cheese
- 1 Egg yolk
- 2 tbsp Heavy cream
- 1 tsp Fresh thyme (optional)
- 1 tsp Salt
- 0.5 tsp Ground black pepper
Instructions
Preheat your oven to 200°C (400°F) and prepare a baking sheet with parchment paper.
Peel the cipollini onions, leaving them whole.
In a large skillet, melt the butter with the olive oil over medium heat. Add the peeled onions and cook, stirring occasionally, for about 10 minutes, until they are starting to soften and caramelize.
Sprinkle the brown sugar over the onions, season with salt and pepper, and stir to coat. Cook for another 5 minutes, then deglaze the skillet with the balsamic vinegar. Continue cooking for 5 more minutes until the onions are deeply caramelized and the vinegar has reduced. Remove from heat and set aside.
Roll out the puff pastry sheet onto your prepared baking sheet. Use a knife to score a 2 cm border around the edge of the pastry, being careful not to cut all the way through. Prick the center area with a fork to prevent it from rising excessively during baking.
In a small bowl, whisk together the egg yolk and heavy cream to create an egg wash. Brush this mixture along the border of the puff pastry to help it brown evenly during baking.
Crumble the Bleu De Gex cheese and spread it evenly across the center of the tart, staying within the scored border.
Arrange the caramelized cipollini onions on top of the cheese in an even layer.
Sprinkle fresh thyme leaves over the onions for an optional aromatic touch.
Bake the tart in the preheated oven for 20–25 minutes, or until the pastry is golden brown and puffed.
Remove the tart from the oven and let it cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 719 mg | 31% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 6.3 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 197 mg | 15% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
