Best 4 Little Onion Tarts With Gorgonzola And Walnuts Recipes

LITTLE ONION TARTS WITH GORGONZOLA AND WALNUTS

Steps:

• Make the pastry: Put flour and salt in a mixing bowl. Add half the butter and work it into the flour until it resembles damp sand. Add the rest of the butter cubes, the ice water and lemon juice and mix just until the dough comes together. (There will be little chunks of butter in the dough - this makes the pastry flaky.) Form dough into a disk shape, wrap in plastic and flatten to a 1-inch thickness. Refrigerate for at least an hour, or up to a day in advance.
• Make the topping: Put olive oil in a cast-iron skillet over medium-high heat. Add onions and brown for about 5 minutes, stirring. Season generously with salt and pepper. Turn heat to medium and cook until onions are soft and well browned, about 10 minutes. Let cool to room temperature. Heat oven to 425 degrees.
• Roll out pastry to about 1/8 inch thickness. Using a cookie cutter or a glass, cut out 2-inch rounds and move them to a plate. Once you've filled the plate, transfer to the refrigerator. Reroll the scraps and continue to cut rounds, chilling as you go. You should have 24 pieces.
• Line 2 baking pans with parchment and lay 12 pastry rounds on each. Put about 1 tablespoon of the caramelized onions on each round, followed by a piece of Gorgonzola. Top each with walnut pieces. Sprinkle with a small pinch of chopped rosemary.
• Transfer to oven; bake for 10 to 15 minutes, until lightly browned. Sprinkle each tart with chives, and a speck of fleur de sel, if using. Serve warm or at room temperature.

ONION, WALNUT AND ROQUEFORT TART

Steps:

• Preheat the oven to 350 degrees.
• On a floured, cold surface, roll out the pie dough to a 14-inch circle, about 1/8-inch thick. Roll the dough onto the rolling pin and unroll onto the tart pan (use an 11" pan with a removable bottom).
• Gently mold the dough around the edges to completely line the pan. Roll the rolling pin over the edges of the pan to cut off the excess dough. Patch any spots with the extra dough and then freeze any remaining for later use. Chill the molded pie shell for about 20 minutes before baking or freeze, well wrapped until ready to use.
• When ready to bake, score the bottom of the tart shell with fork marks to prevent the dough from bubbling. "Blind bake" the tart shell by covering it fully with a sheet of parchment paper and filling the tart with rice or dried beans, making sure to completely fill in the shape of the shell with the beans. This weighted process will allow the crust to bake without shrinking or losing its shape.
• Bake for about 30 minutes, until shape has set and the dough is lightly colored.
• Remove the beans and parchment and store for later use.
• Return the tart shell to the oven and bake another 10 minutes until it is golden brown.
• Meanwhile, heat the butter and oil in a heavy based sauté pan. Add the onions and cook gently over medium heat, until the onions are caramelized, about 30 minutes.
• Once caramelized add the sherry and cook until the liquid has evaporated and the onions are dry.
• Season to taste with salt and pepper.
• Remove to a plate and chill in the refrigerator. The onions can be made two or three days ahead.
• Toast the walnuts in the oven until lightly colored, about 10 minutes. When cool enough to handle, coarsely chop the nuts and then place in a colander or large holed strainer and shake until most of the bitter skins or "dust" is removed. Set aside until ready to use. The nuts can also be prepared ahead and kept well covered.
• To make the custard, simply whisk together the yolks and the heavy cream until mixed and season with salt, pepper and cayenne.
• To assemble, cover the bottom of the tart shell with an even distribution of the caramelized onions.
• Repeat again with the walnuts and then the Roquefort.
• Cover with the custard and bake in the preheated oven for about 40 minutes, or until just golden. Remove from the oven and allow to set before serving.

CARAMELISED ONION & CHICORY TART WITH GORGONZOLA

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut a round of pastry the same size as the ovenproof pan you are using, then put it on a baking sheet. Leave to chill in the fridge for at least 30 mins.
• Heat the oil, butter and thyme in the pan until the butter has melted. Add the sugar and stir in. Put the onions and chicory cut-side down in the tin. Season and allow to caramelise for about 10 mins. Squeeze over the lemon juice, then remove from the heat and leave to cool slightly.
• Put the disc of pastry on top and push it down around the edges of the pan, so it's encasing the contents. Pierce the pastry with a knife all over to let out the steam, then bake in the oven for 40 mins, or until the pastry is puffed and golden. Allow to cool for 10 mins before carefully turning out onto a plate. Don't panic if it sticks to the pan - you can gently scrape the pieces off using a palette knife, then set them back in the tart. Season. Tear the cheese over the top, scatter over the hazelnuts, if using, then drizzle with a little more olive oil to serve.

ITALIAN TORTA WITH MASCARPONE, GORGONZOLA, AND WALNUTS

Steps:

• Line a loaf pan with plastic wrap.
• Put Gorgonzola cubes into a dish and cover with brandy. Set aside to let the cheese soften.
• Chop about 1/2 of the walnuts.
• Whisk the Gorgonzola mixture with mascarpone cheese. Add whipping cream and whip until creamy and well combined. Fold in the chopped walnuts. Pour the mixture into the prepared loaf pan using a runner scraper to level the top.
• Refrigerate torta for at least 1 hour, or overnight.
• Use the plastic wrap to remove the torta from the loaf pan. Carefully flip it onto a rectangular serving plate. Garnish with remaining walnut halves.