CARAMELIZED ONION & BLUE CHEESE PUFF PASTRY TARTS
Those puff pastry brownies are completely do-capable inside an hour and could impress everybody on the birthday party!
Buttery, caramelized onion combined with tangy blue cheese is all nestled into a flaky puff pastry round baked to perfection and drizzled with honey!

HOW TO MAKE CARAMELIZED ONIONS:
I’m now not going to lie, it’s a bit of method. You’re going to thinly sliced four onions and saute them in a heavy backside pan over medium warmth in butter and oil. You’ll stir them frequently with a spatula and sure, it takes 60 minutes to caramelize the ones babies, however they're well worth every second! snatch a mag (or who am I kidding, your telephone) and a glass of wine and plop your self on a stool in the front of the stove.
Ensure you use a big pot so it can hold all the sliced onions. it will appear to be quite a few onions in the beginning, but DON’T fear! by the point you’re finished they’ll have reduced extensively and be dark brown, caramely and scrumptious.

INGREDIENTS:
- 1 (17.3 oz.) package puff pastry, thawed in the fridge overnight
- 4 large yellow onions, halved, then thinly sliced
- 2 teaspoons butter
- 4 teaspoons olive oil
- 1 teaspoon granulated sugar
- 1 tablespoon dry white wine
- Kosher salt
- fresh cracked pepper
- 1 egg + 1 teaspoon water, beaten
- 3/4 cup fig jam
- 5 oz. blue cheese (crumbled)
- 1 tablespoon fresh thyme leaves
- honey for drizzling
INSTRUCTIONS:
- Heat butter and oil in a large pot over medium heat. Add onions and and stir to coat in oil. You will cook the onions for 60 minutes total, stirring every 4-5 minutes or so.
- After they’ve cooked for 10 minutes add a pinch of salt. After they’ve cooked for 40 minutes add a teaspoon of sugar. Be sure to keep stirring them every 4-5 minutes so they cook evenly.
- After they’ve finished cooking for 60 minutes and are a gorgeous dark brown color, pour in the wine and deglaze the pan (scrape all the bits off the bottom), season with salt and pepper to taste, then set aside.
- When the onions are nearing the end of the caramelizing process, preheat oven to 400 degrees. Unwrap the puff pastry and cut along the seams of each sheet, creating 6 rectangles total.
- Lightly flour your work surface and use a rolling pin to roll each piece into a 3.5″ x 12″ rectangle. Use a 3″ cookie cutter to make four tarts out of each rectangle. Transfer tarts to (2) parchment lined baking sheets.
- Arrange tarts on the two baking sheets about an inch apart.
- Use a 2″ cookie cutter to score each tart in the center, creating a half inch wide crust. Brush the crust portion of the tart with the egg wash.
- Heat fig jam in a small saucepan over medium heat just until it becomes loose and spreadable. Spread a teaspoon or so of fig jam in the center of each tart.
- Top that with a teaspoon or so of caramelized onions. And then, you guessed it, top that with a teaspoon or so of blue cheese. Divide thyme evenly between the tarts, sprinkling a few leaves in the center of each tart.
- Bake tarts for 15-18 minutes or until the crust starts to get dark golden brown
- Remove tarts from the oven and drizzle with honey. Serve warm and enjoy!