Caramelised Onion, Gorgonzola, and Thyme Tartlets

Category, CuisineDifficultyBeginner
Yields6 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 2 l large red onions
 1 tbsp tablespoon olive oil
 2 tbsp tablespoons balsamic vinegar
 1 tbsp tablespoon brown sugar
 ¼ tsp teaspoon salt
 ¼ tsp teaspoon freshly ground black pepper
 2 sheets puff pastry
 1 egg, lightly beaten
 70 g grams gorgonzola
 Fresh thyme leaves
1

Peel and halve the onions, then thinly slice. On a side burner or stove top, heat the olive oil in a saucepan on high heat. Add the onions and cook until softened, about 3 minutes. Reduce the heat to medium and add the balsamic vinegar, brown sugar, salt, and pepper. Cook until the onions have caramelised, 5 to 10 minutes. Set aside to cool.

2

Cut each sheet of pastry into nine squares. Gently score a 1cm border in each of the squares, being careful not to cut all the way through.

3

Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.

4

Using a pastry brush, brush the borders with the lightly beaten egg. Place a dessertspoonful of the caramelised onion in the middle of each square, ensuring the onion mixture is not on the borders. Crumble the Gorgonzola on the top of the caramelised onion.

5

Once the barbecue has preheated, make adjustments to the burner control(s) if required for the roasting setting. Cook the tartlets until the pastry is golden, 12 to 15 minutes.

6

Remove the tartlets from the barbecue, leave to cool slightly, and garnish with the fresh thyme.

Ingredients

 2 l large red onions
 1 tbsp tablespoon olive oil
 2 tbsp tablespoons balsamic vinegar
 1 tbsp tablespoon brown sugar
 ¼ tsp teaspoon salt
 ¼ tsp teaspoon freshly ground black pepper
 2 sheets puff pastry
 1 egg, lightly beaten
 70 g grams gorgonzola
 Fresh thyme leaves

Directions

1

Peel and halve the onions, then thinly slice. On a side burner or stove top, heat the olive oil in a saucepan on high heat. Add the onions and cook until softened, about 3 minutes. Reduce the heat to medium and add the balsamic vinegar, brown sugar, salt, and pepper. Cook until the onions have caramelised, 5 to 10 minutes. Set aside to cool.

2

Cut each sheet of pastry into nine squares. Gently score a 1cm border in each of the squares, being careful not to cut all the way through.

3

Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.

4

Using a pastry brush, brush the borders with the lightly beaten egg. Place a dessertspoonful of the caramelised onion in the middle of each square, ensuring the onion mixture is not on the borders. Crumble the Gorgonzola on the top of the caramelised onion.

5

Once the barbecue has preheated, make adjustments to the burner control(s) if required for the roasting setting. Cook the tartlets until the pastry is golden, 12 to 15 minutes.

6

Remove the tartlets from the barbecue, leave to cool slightly, and garnish with the fresh thyme.

Caramelised Onion, Gorgonzola, and Thyme Tartlets
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