LITTLE ONION TARTS WITH GORGONZOLA AND WALNUTS
For the holidays, cookie platters abound, but for those without a sweet tooth, these little savory tarts are just as appealing. Caramelized onions and Gorgonzola on buttery pastry rounds, topped with walnuts and sprinkled with rosemary - what's not to love? Perfect with drinks, they reheat beautifully, too.
Provided by David Tanis
Categories finger foods, appetizer
Time 1h
Yield 24 small tarts
Number Of Ingredients 13
Steps:
- Make the pastry: Put flour and salt in a mixing bowl. Add half the butter and work it into the flour until it resembles damp sand. Add the rest of the butter cubes, the ice water and lemon juice and mix just until the dough comes together. (There will be little chunks of butter in the dough - this makes the pastry flaky.) Form dough into a disk shape, wrap in plastic and flatten to a 1-inch thickness. Refrigerate for at least an hour, or up to a day in advance.
- Make the topping: Put olive oil in a cast-iron skillet over medium-high heat. Add onions and brown for about 5 minutes, stirring. Season generously with salt and pepper. Turn heat to medium and cook until onions are soft and well browned, about 10 minutes. Let cool to room temperature. Heat oven to 425 degrees.
- Roll out pastry to about 1/8 inch thickness. Using a cookie cutter or a glass, cut out 2-inch rounds and move them to a plate. Once you've filled the plate, transfer to the refrigerator. Reroll the scraps and continue to cut rounds, chilling as you go. You should have 24 pieces.
- Line 2 baking pans with parchment and lay 12 pastry rounds on each. Put about 1 tablespoon of the caramelized onions on each round, followed by a piece of Gorgonzola. Top each with walnut pieces. Sprinkle with a small pinch of chopped rosemary.
- Transfer to oven; bake for 10 to 15 minutes, until lightly browned. Sprinkle each tart with chives, and a speck of fleur de sel, if using. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 65 milligrams, Sugar 0 grams, TransFat 0 grams
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Julius Namale
[email protected]I can't wait to try making these tarts with different types of cheese and nuts.
Branden Laskowski
[email protected]These tarts are a great way to use up leftover onions.
Abby Hall
[email protected]I used a store-bought pastry crust to make these tarts. It saved me a lot of time.
NEPALI BARBERS
[email protected]I добавил some chopped fresh thyme to the filling. It gave the tarts a nice herby flavor.
Mordecai Case
[email protected]I didn't have any gorgonzola cheese, so I used blue cheese instead. It worked out just fine.
Asghar Ali BangulzaI
[email protected]These tarts were a bit too rich for my taste, but they were still good.
The Vanity Clan
[email protected]I had some trouble getting the pastry to roll out evenly. But other than that, these tarts were easy to make and they tasted great.
Richards Donkoh
[email protected]These tarts were a bit too sweet for my taste, but they were still good.
Sameer Muhammad
[email protected]I've never made tarts before, but these were surprisingly easy to make. And they turned out so delicious!
Dj Olverson
[email protected]These tarts are the perfect appetizer or light meal. They're so flavorful and satisfying.
Jantu Dey
[email protected]I made these tarts for a party and they were a huge success! Everyone loved them.
A'shadieeyah Norton
[email protected]These tarts are so easy to make and they're always a hit. I love the combination of the sweet onions and the tangy gorgonzola.
Daamee Alemayehu
[email protected]These tarts are amazing! The flavors are so well-balanced and the pastry is so flaky. I will definitely be making these again.
Cheez Kalakala
[email protected]I've made these tarts several times now, and they're always a crowd-pleaser. They're so versatile, too. I've used different types of cheese and nuts, and they've always turned out great.
Jobydul islam
[email protected]These tarts are so delicious and elegant. I served them at a dinner party and my guests raved about them. They're the perfect appetizer or light meal.
Kerry Lambie
[email protected]I love how easy these tarts are to make. I was able to whip them up in no time, and they turned out perfectly. The pastry was flaky and buttery, and the filling was rich and flavorful.
Jada Marcum
[email protected]These little onion tarts were a hit at my party! The combination of the sweet onions, tangy gorgonzola, and crunchy walnuts was divine. I'll definitely be making these again.