This savory tart is perfect as a starter, luncheon or light supper. For lunch or supper pair it with a great salad of mixed field greens, tomato wedges and sliced cucumber. Toss the salad with a light vinaigrette such as a Spanish Sherry Vinaigrette. (For more Vinaigrette and Salad Dressing Recipes click Here.)
When you remove the tart pan sides do it carefully as you will loose some of the crumbs that make the crust. Don’t bother removing the bottom of the tart pan. This will make it easier to slice. Another tip is to serve the tart at room temperature or slightly warm. If the tart is served too hot it is hard to cut into neat and uniform wedges.
Makes One 10” Tart
For the Caramelized Onions
1 Very Large Spanish Onion, Thinly Sliced
1 Tablespoon Unsalted Butter
¼ Cup Brown Sugar
¼ Cup Balsamic Vinegar
For the Gorgonzola Tart
2 Tablespoons XVOO
1 Cup Toasted Bread Crumbs (Such as Progresso Plain Toasted in the Can)
½ Teaspoon Fine Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
8 Ounces Dolce (Soft) Gorgonzola Cheese, Room Temperature
8 Ounces Cream Cheese, Room Temperature
½ Cup Crème Fraiche or Sour Cream
3 Large Eggs
For the Caramelized Onions
Melt the butter in a medium sauté pan over medium high heat. When the butter begins to foam add the sliced onion. Sauté the onion until softened and lightly browned, about 5 minutes. Add sugar and toss to coat the onions. Sauté until onions begin to caramelize. Add balsamic vinegar and reduce the liquid over medium heat until thick and syrupy. About 15 minutes stirring often. Remove the pan from the heat and set aside to cool.
For the Gorgonzola Tart
Preheat oven to 350ºF.
Mix olive oil and bread crumbs together with the salt and pepper. Press bread crumb mixture into a 10 inch tart pan with removable bottom. Crumbs should almost all the way up the side of the pan.
Combine Gorgonzola and Cream Cheese in the bowl of a standing mixer fitted with the paddle attachment and beat until thoroughly combined. Beat in the Crème Fraiche (or sour cream). Add the eggs, one at a time, beating thoroughly after each addition. Mix in the onion jam.
Pour mixture into the tart pan, smoothing out top with an offset spatula. Place tart pan on a cookie sheet and bake for 20 to 25 minutes until the mixture is set, starts to color a little and puffs up slightly.
Remove from the oven and allow the tart to cool completely. After the tart is cooled, remove the side of the pan. At this point you can serve it at room temperature or slightly warm.
Gorgonzola and Caramelized Onion Tart