Blue Cheese & Caramelized Onion Tart

“Cab is always a favorite at our house, but sometimes a little challenging when pairing with an appetizer. The sweetness of the caramelized onions and the richness of the blue cheese highlights the body and fruit in the ASR Cabernet Sauvignon. Best of all I can prep the onion filling well in advance and finish the tart right before serving.”

– Pennie Haase, AVV National Marketing Director/ Northeast Regional Sales Manager

– Serves 8-10 –

4 slices of bacon
4 large sweet onions quartered and sliced thinly
1 sheet of frozen puff pastry (17.25 oz. package)
4 oz. Pt. Reyes Blue Cheese
¼ tsp kosher salt
½ tsp fresh thyme
¼ tsp ground nutmeg
pepper to taste
olive oil

Heat oven to 400˚F and line a baking sheet with parchment paper. Cook the bacon in a large skillet over medium-high heat for 6 to 8 minutes stirring often. Once crisp transfer to a paper towel lined plate. Spoon off and discard all but 2 Tbsp. of the bacon drippings from the skillet.

Add the onions to the skillet and cook for 20 –30 minutes stirring often, until very tender and caramelized. Add a splash of water to the skillet if necessary to help release the drippings. Stir in the bacon, black pepper, salt, thyme and nutmeg. Set aside and cool to room temperature.

Lay out puff pastry, cut into thirds and roll lightly on floured parchment paper. Next, flute the edges of the puff pastry and brush very lightly with olive oil. Spread the onion mixture over the pastry leaving a ½ in. border and crumble the cheese over the top.

Place pastry in the oven and bake until golden and crisp along the edges for 25 to 28 minutes. Transfer to a cutting board and slice into squares. Serve warm or at room temperature.

Enjoy with a glass of the 2013 Alexander School Reserve Cabernet Sauvignon