Caramelized Onion and Roquefort Tart

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: Quiches and Savory Tarts

Rated 5 stars out of 5
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  • Read 4 Reviews
Total Time:
1 hr 5 min
Prep
25 min
Cook
40 min
Yield:
4 appetizer portions
Level:
Easy
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Ingredients

  • 2 tablespoons unsalted butter
  • 3 cups thinly sliced yellow onions
  • 1/4 cup dry white wine
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup chopped toasted walnuts
  • 4 ounces prosciutto, chopped
  • 2 sheets prepared puff pastry, thawed
  • 1 large egg, beaten
  • 4 ounces blue cheese, crumbled
  • 3 cups mesclun greens, tossed with extra-virgin olive oil

Directions

Preheat the oven to 400 degrees F. Grease a large baking sheet and set aside.

In a large, heavy skillet, melt the butter over medium-high heat. Add the onions and saute until caramelized, 12 to 15 minutes, stirring occasionally. Add the wine and cook until dry, 2 minutes. Add the thyme, salt, and pepper, stir well, and remove from the heat. Add the walnuts and prosciutto and stir well to combine. Let cool.

On a lightly floured surface, 1 at a time, roll out the pastry sheets to about 12 by 12 inches. Cut each into an 11-inch round.

Place 1 round on the prepared sheet. Brush a 1/2-inch border of egg wash around the outside of the round. Spread the onion mixture evenly across the round. Top with blue cheese. Top with the remaining pastry round. Press down on the edges of the pastry to close, and crimp with a fork to seal. Paint the top pastry with egg wash and cut small slits in the center to vent. Bake until golden and puffed, 20 to 25 minutes.

Remove from the oven and cut into 4 wedges. Divide the lettuces and tart among 4 plates and serve.

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Newest Ratings and Reviews

Read all 4 reviews

  • on August 23, 2009

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    This was flavorful but a little soggy..I don't understand why you would serve it with lettuce as there is nothing to hold it together. It makes more than 4 appetizer portions unless you have a very big appetite.

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  • on January 07, 2008

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    This receipe was insane! What a great appetizer a keeper all the way.

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  • on June 03, 2007

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    I found that when I served it in tart cups, it wasn't soggy.

    people found this review Helpful.
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