Upside-Down Cambozola Tarts With Caramelized Onion
Salty, sweet and spicy always is a winning combination. Here, we bake slices of red onion into rectangles of flaky puff pastry, then finish the tarts with blue cheese and honey infused with Aleppo pepper. Cambozola, sometimes referred to as “blue brie,” is a triple crème, cow’s milk cheese with light veining and a rich, creamy texture. It’s ideal for these tarts because it slices well after a brief stint in the freezer and melts beautifully when placed on the just-baked tarts.
Servings: 6
Ingredients
- 1 red onion
- Extra Virgin Olive Oil
- Kosher salt (optional)
- 1 pkg frozen puff pastry
- Wedge Cambozola cheese
- Hot Honey
See recipe here - fresh or dried thyme or chives minced, for garnish
Instructions
- Slice the red onion into six ¼-inch-thick rounds; slice each round in half.
- Line a baking sheet with parchment paper and mist with cooking spray. Using a wide metal spatula, transfer each round to the baking sheet, keeping the halves intact and spacing them evenly. Using your hands, slide the halves of each round in opposite directions so they are offset by about ½ inch.
- Drizzle a small amount of olive oil over each slice. Sprinkle a pinch of Kosher salt over each slice (if using).
- Roll a piece of thawed puff pastry into a 10- by 10-inch square (they come out of the box at 9-inches) and cut into sixths. (Cut into halves, and then cut each half into 3 equal portions).
- Dock the dough by pricking it all over with a fork. Place one piece of dough over each onion, docked side up, and gently press down on the pastry to remove any air pockets.
- Bake at 400℉ for 20 minutes. Flip each portion onto a serving platter, place a thin slice of Cambozola cheese over each square and drizzle with hot honey (honey infused with red pepper flakes). Garnish with fresh thyme or minced chives.