The original caramelised onion pizza recipe came from a rather old Italian cookbook that I found in a second hand book shop while out and about in Tottenham Court Road. When I first tried the recipe, it made quite an impression but was rather heavy going. By substituting pizza dough for puff pastry and reducing the quantity of cheese, it now makes for a perfect Tapas dish or pre dinner nibbles.
Tarragon is a summer herb, and although there is still plenty about in the supermarkets you can substitute by crushing one teaspoon of fennel seeds and sprinkle over the tart.
This recipe will make 12 individual Tapas or pre dinner snacks.
2 tablespoons of good quality olive oil
10g of unsalted butter
4 medium sized white onions sliced about the thickness of a £1 coin
1 tablespoon of brown sugar
2 tablespoons of good quality aged balsamic vinegar
1 teaspoon of sea salt
A generous grinding of black pepper
230g of puff pastry (buy it from the supermarket, lifes too short to make your own!)
75g of chilled Brie cheese, rind removed and diced
75g of Stilton cheese diced
2 tablespoons of finely chopped fresh tarragon
Heat the oil in a large deep frying pan on medium-high heat.
Add the onions and cook for about 10 minutes or until wilted and starting to brown.
Add the butter, sugar, vinegar, salt and pepper. Reduce the heat and cook gently, uncovered for 20-25 minutes or until richly caramelised. Add a little water if the onions look like they are starting to dry out.
Cool the onions completely.
Roll the puff pastry into a 14 inch rectangle.
Place the pastry on a baking sheet lined with parchment paper. Prick with a fork at two inch increments to prevent the pastry from forming big bubbles while baking.
Spread the onions over the pastry, all the way to the edges. Scatter over the diced cheese and sprinkle with tarragon.
Refrigerate for at least 1 hour, or up to 6 hours if you are planning ahead for your dinner party.
Bake in a preheated oven at 200C (180C for fan) for 20 minutes or until cheese has melted and the pastry is crispy.
Cool for 5 minutes and then cut into wedges.