Gorgonzola Cheese Tart with Caramelized Onions
Gorgonzola Tart
Elegant savory tart with creamy gorgonzola, sweet caramelized onions, and crispy pastry. Perfect for entertaining or a sophisticated lunch.
Nutrition (per serving)
This Gorgonzola Cheese Tart is one of those recipes that looks far more complicated than it actually is — and that's precisely what makes it so satisfying to serve to guests. The combination of creamy, tangy gorgonzola with sweet caramelized onions creates an absolutely magical flavor pairing that feels both sophisticated and comforting. I love how the pastry gets golden and crispy while the filling becomes rich and custardy in the center.
What I adore most about this tart is its versatility. Serve it warm as an elegant appetizer, slice it for a special lunch with a simple green salad, or bring it to a gathering where you want to impress without spending hours in the kitchen. The caramelized onions can be made ahead, and you can assemble everything just before baking — it's a busy cook's secret weapon.
Ingredients
- All-purpose flour:1.5 cups
- Cold butter:6 oz
- Salt:0.5 tsp
- Ice water:4 to 5 tbsp
- Yellow onions:4 medium pieces
- Butter for cooking onions:2 tbsp
- Balsamic vinegar:1 tbsp
- Fresh thyme:1 tsp
- Gorgonzola cheese:6 oz
- Heavy cream:0.5 cup
- Eggs:2 large pieces
- Walnuts, chopped:0.25 cup
- Black pepper:0.25 tsp
Instructions
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Make the tart crust by mixing flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time until dough just comes together. Wrap in plastic and refrigerate for at least 30 minutes.
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While dough chills, prepare the caramelized onions. Slice onions thinly. Melt 2 tablespoons butter in a large skillet over medium heat. Add onions and cook for 20-25 minutes, stirring occasionally, until deep golden brown. Add balsamic vinegar and thyme in the last few minutes. Season with salt and pepper, then set aside to cool.
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Preheat oven to 375°F. Roll out chilled dough and press into a 9-inch tart pan with removable bottom. Prick the crust with a fork and bake for 12 minutes until lightly golden.
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Crumble gorgonzola into a bowl and combine with heavy cream, whisking until smooth. Beat in eggs one at a time until just combined. Season with salt and pepper.
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Spread caramelized onions evenly over the partially baked crust. Pour gorgonzola mixture over the onions. Sprinkle chopped walnuts on top.
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Bake for 20-25 minutes until the filling is set but still slightly jiggly in the very center. The top should be lightly golden. Cool for 5 minutes before slicing and serving.
Tips & Notes
- Make the dough up to 2 days ahead — wrap tightly and refrigerate until ready to use.
- The onions truly make this tart special, so don't rush them. Low and slow is the key to deep caramelization.
- For a vegetarian twist, you can make this as a full tart without the usual ham or bacon — the gorgonzola is more than enough flavor.
- Leftover tart keeps well refrigerated for 3 days and tastes lovely at room temperature.
