Caramelized Onion Tart with Gorgonzola and Brie

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 cups of sliced onions, sliced root-to-top into 1/4-inch thick slices
• 1 tablespoon brown sugar
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 oz frozen puff pastry
• 2 oz chilled Brie cheese, rind removed and diced
• 2 oz Gorgonzola or other blue cheese, diced
• 2 tablespoons chopped fresh tarragon

Directions

1. Start with the onions. Warm the oil in a large, deep pan over medium-high heat, then add the onions and cook for about 10 minutes, until they have softened and are beginning to take on color. Stir in the sugar, vinegar, salt and pepper.
2. Lower the heat and let the onions cook slowly, uncovered, for 20-25 minutes, until they are deeply caramelized. If the pan starts looking dry, splash in a little water to keep things moving. Set the onions aside to cool.
3. Roll the pastry out into a 10-to-14-inch rectangle, or into any shape you like. Transfer it to a parchment-lined baking sheet, then use a fork to poke holes every couple inch or so, which helps keep the pastry from puffing into large bubbles as it bakes.
4. Spoon the onions over the pastry, taking them right out to the edges. Scatter the cheeses over the top, then add the tarragon. If you are not baking the tart right away, place it in the refrigerator.
5. Bake in a preheated oven at 400 degrees F for 18-20 minutes, until the pastry is crisp and the cheese has melted. Let the tart cool for 5 minutes, then slice it into wedges or squares and serve.