Caramelized Onion and Roquefort Tart Recipe

Name: Caramelized Onion and Roquefort Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 400 degrees F. Grease a large baking sheet and set aside.
2
In a large, heavy skillet, melt the butter over medium-high heat.
3
Add the onions and saute until caramelized, 12 to 15 minutes, stirring occasionally.
4
Add the wine and cook until dry, 2 minutes.
5
Add the thyme, salt, and pepper, stir well, and remove from the heat.
6
Add the walnuts and prosciutto and stir well to combine.
7
Let cool.
8
On a lightly floured surface, 1 at a time, roll out the pastry sheets to about 12 by 12 inches.
9
Cut each into an 11-inch round.
10
Place 1 round on the prepared sheet.
11
Brush a 1/2-inch border of egg wash around the outside of the round.
12
Spread the onion mixture evenly across the round.
13
Top with blue cheese.
14
Top with the remaining pastry round.
15
Press down on the edges of the pastry to close, and crimp with a fork to seal.
16
Paint the top pastry with egg wash and cut small slits in the center to vent.
17
Bake until golden and puffed, 20 to 25 minutes.
18
Remove from the oven and cut into 4 wedges.
19
Divide the lettuces and tart among 4 plates and serve.

1931

kcal

Calories

204

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 3 cups thinly sliced yellow onions, 1/4 cup dry white wine, 1 tablespoon chopped fresh thyme, and more.

Yes, Caramelized Onion and Roquefort Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caramelized Onion and Roquefort Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions