Caramelized Onion & Pear Tarts (with Gorgonzola & Gruyere

• Produce

  • 1 1/2 lb Bosc pears
  • 1 tbsp Thyme, fresh
  • 1 1/2 lbs Yellow onions

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 tsp Brown sugar, light
  • 1 Kosher salt and fresh ground pepper

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Bread & Baked Goods

  • 1 package Puff pastry, frozen

• Dairy

  • 3 tbsp Butter, unsalted
  • 2 oz Gorgonzola
  • 2 oz Gruyere cheese

• Beer, Wine & Liquor

  • 2 tbsp Brandy

Found on nospoonnecessary.com

Ingredients

• 1 TBS Vegetable Oil
• 3 TBS Unsalted Butter, divided
• 1 ½ Pounds Yellow Onions – thinly sliced (about 2-3 onions)
• 1 ½ Pound Bosc Pears (about 1-2 jumbo pears) – peeled and diced
• 2 tsp Light Brown Sugar
• 2 TBS Brandy
• 2 ounces Gruyere Cheese – coarsely grated
• 2 ounces Gorgonzola – crumbled
• 1 TBS Fresh Thyme
• 1 package Frozen Puff Pastry – thawed
• 1 Large Egg, beaten with 2 TBS of Water
• Kosher Salt and Fresh Ground Pepper
• Optional for Serving: Balsamic Vinegar or Reduction

Directions

• Caramelize the Onions: Heat oil and 1 tablespoon of butter in a large saute pan over medium-low heat. Add the onions and ½ tsp salt. COVER and cook for 10 minutes, stirring occasionally. UNCOVER and continue to cook, stirring often, for 20-25 minutes or until the onions are golden brown. Deglaze the pan with brandy* and cook until the liquid has evaporated. Transfer to a large bowl and let cool.*
• Preheat oven to 400 degrees F and position 1 rack in the lower third and 1 rack in the upper third positions in the oven. Line 2 baking sheets with parchment paper.
• Cook the Pears: In the same skillet you used for the onions, melt the remaining 2 tablespoons of butter over medium-high heat. Add the pears and cook, stirring frequently, until the pears are slightly softened, about 3 minutes. Add the sugar and stir to coat. Reduce heat to low and cook, stirring occasionally, until pears are fully softened, about 5-8 additional minutes. Transfer to the bowl with the onions and let cool.
• Cut the puff pastry into 2’’ squares* and transfer to prepared baking sheets, spacing them 1’’ apart. Brush the pastry squares with egg mixture.
• Add both cheeses, thyme, ⅛ tsp salt and a pinch of pepper to onion and pear mixture. Stir to combine. Place a heaping 1 tablespoon onion mixture in the center of each puff pastry square.
• Bake, rotating the baking sheets from top to bottom and front to back halfway through baking, until the pastry is golden and crisp, about 20-25 minutes. Remove from oven and lightly season with salt and pepper.
• To Serve: Transfer the baking sheets to wire racks and let the tarts cool to room temperature before serving. Serve with Balsamic Vinegar for drizzling (optional). Enjoy!