Serves: 6
Total Calories: 408

Onion Filling:
6 Vidalia or other sweet yellow onions
1/2 cup butter (1 stick)
2 tablespoons fresh thyme
salt and pepper
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Tart Shells:
1 sheet puff pastry, or 6 puff circles
1/2 cup water
1 egg
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Gorgonzola Sauce:
1 1/2 cups heavy cream
1 cup crumbled gorgonzola cheese (blue cheese)
1 tablespoon chopped fresh thyme
salt and pepper

Onion Filling:
Thinly slice the onions. In a large sauté pan, melt the butter and cook the onions until caramelized (deep golden brown color), about 25–35 minutes. Stir in fresh thyme and season with salt and pepper.

Tart Shells:
I bought the package of puff pastry circles. There were 6 to a box and they were 3 inches in diameter, which is what you need for this recipe. If you buy the sheet, cut out 6 circles with a 3-inch cookie cutter. Mix water and egg together to make a wash. Brush circles with the egg wash and place on a lightly greased sheet pan. Bake until golden brown, about 20–25 minutes. Cool and then hollow a 2-inch circle out of the center. Set aside.

Gorgonzola Sauce:
Bring cream to a boil. Reduce heat and add cheese. Add thyme and season with salt and pepper. Cook another 2–4 minutes, until the consistency is thick enough to coat the back of a spoon. Putting it all together: Place a puff pastry shell on a plate. Place about 1/4 cup of caramelized onions on the inside and spread a few around the outside of the shell. Drizzle 2–3 tablespoons of sauce all over plate making sure a good portion is on the tart shell. Garnish with a sprig of fresh thyme.

Nutritional Facts:

Serves: 6
Total Calories: 408
Calories from Fat: 385

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