Teaching Dinner

Informal meals where everyone is chatting, interested, learning and loving good food are my favorites.  I catered a dinner last weekend that was a donation for the OnionTart2

On the menu was:

Caramelized Onion and Gorgonzola Tart
Mixed Green salad with Fried Garlic and Shaved Parmesan
Rosemary Rubbed Porterhouse Steak with Frites served with an
    Herbed Aioli and a Horseradish Cream
Pear Tart Tartin with Maple, Cinnamon Crème Fraiche
Sage and Black Pepper Bread

Caramelized Onion And Gorgonzola Tart

1 teaspoon butter
4 cups thinly sliced onions
1 tablespoon brandy
5 ounces Gorgonzola, crumbled
1 frozen puff pastry sheet
Olive oil as needed
1/8 teaspoon fresh pepper

Preheat oven to 375°.  Take the puff pastry out of the freezer to defrost.  Melt the butter in a large sauté pan over medium heat.  Add the onions and cook, stirring frequently, until they are a golden brown color (you may need to turn the heat down so they don't burn).  This will take about 20-30 minutes, but the flavor makes it worth the time.  Just before they are done, add the brandy and cook another minute or two.

Place the defrosted pastry on an ungreased baking pan and roll the edges over once or twice to create an edge for tart. Spread the onions evenly onto the pastry then sprinkle the Gorgonzola on top.  
Brush the edges of the pastry with olive oil and bake until the crust is brown and the cheese is melted,about 15 minutes.

Serves 8
Excerpted from CarmelizedOnionTart3

Gotta have something that gives us heat in this house!

© 2008 Anne Mahle