Caramelized Onion and Gruyere Cheese Tart
Hi it’s Jo-Anna from A Pretty Life here today to share a new recipe with you! I wanted to make something simple, yet delicious and beautiful, so I made this Caramelized Onion and Gruyere Cheese Tart! This would make a great appetizer, or you could serve it next to a hearty salad for dinner. Either way, you should make it.
I just love the flavours of Gruyere cheese, caramelized onions, thyme and wine all combined together. Then add in a buttery puff pasty, this is pretty much a flavour explosion in your mouth. It’s savory and rich.
This tart is very easy to make, so don’t be intimidated to make it yourself! The hardest part about making this recipe is cooking the onions, so really, it’s the easiest recipe ever! It just takes some time, about 45 minutes or so, for the onions to cook and get all deliciously caramelized. Then it’s all a matter of adding some spices and cheese, and spreading it all out onto a pre made puff pastry sheet.
I love to use puff pastry sheets in much of my cooking, but I never make my own. I always use store bought sheets which are delicious…honestly I’m not sure I could make a homemade one that would taste any better. And buying the crust just makes this recipe that much easier.
So here is the recipe, I hope you enjoy it!
- 2 sweet onions, sliced thin
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- salt & fresh ground pepper
- ½ tsp thyme
- 1 tsp brown sugar
- ¼ cup Kendall-Jackson Vintner's Reserve Chardonnay
- 1 cup grated Gruyere cheese
- 2 tbsp fresh grated Parmesan
- 1 10x10 sheet of puff pastry
- 1 tbsp milk
- In a skillet on low-medium heat, melt the 2 tbsp butter and 2 tbsp olive oil, then add the sliced onions.
- Cook the onions until they turn a golden brown, stirring often. This will take about 40-45 minutes.
- After the onions are caramelized, add the garlic, thyme, salt & pepper and brown sugar. Stir and cook for about 2 minutes.
- Add the wine and stir up all the brown bits from the bottom of the pan. Cook until the liquid has cooked off, about 5 minutes.
- Set aside to cool.
- Preheat your oven to 400 degrees.
- Lay the 10x10 puff pastry out onto a cookie sheet.
- About 1 inch inside the pastry dough, score the edges all the way around (basically making a square inside the dough). I used a knife to do this, but be careful not to cut all the way through the dough. Scoring the dough will allow an edge 'crust' to puff up.
- Scoop the onion mixture into the square in the middle of the puff pastry sheet, spreading it out evenly.
- Sprinkle on the Gruyere and Parmesan cheeses.
- Using a pastry brush, brush the edges of the pastry with the milk.
- Bake for 23-24 minutes, or until the puff pastry puffs up, and the pastry and cheese is golden brown.
Serve this tart up with a crisp and delicious glass of Kendall-Jackson Vintner’s Reserve Chardonnay — a perfect combo.
Have a delicious day!