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Caramelized Onion Tart with Blue Cheese

“Call it an appetizer for a holiday gathering. Call it a side dish on your Thanksgiving table. Call it a game day lunch bite… I call it delicious! So easy and yet decadent.” -Erika Bishop

 This recipe comes to us from Erika Bishop, owner of The Pot Rack in Jacksonville, OR. It works with all Rogue Creamery blue cheeses, though Erika and the Rogue team agree that it’s at its best with Caveman Blue. The umami quality of this cheese melds perfectly with the earthy sweetness of the caramelized onion.

“Another benefit of this delicious concoction is its versatility. Cut it into large sections and add some greens and you’ve got a lovely supper. Or go bitesize and serve at a party. You can’t go wrong, and I can guarantee that everyone will be thrilled to get a nibble of the World’s Best Cheese!”

Caramelized Onion Tart with Blue Cheese


  • 1 sheet puff pastry, defrost in the fridge for a few hours prior to use
  • 4 cups sliced onions – about 3 medium onions (combo of red and white)
  • 2 T good olive oil
  • 1 T brown sugar
  • 2 T balsamic vinegar
  • 1/2 tsp pepper
  • 1 T fresh thyme leaves (stems removed)
  • 3 oz Rogue Creamery blue cheese of your choice (our recommendation is Caveman Blue)
  • 1 egg
  • Cracked black pepper


  1. Slice the onion nice and thin (about a 1/4 inch). Using a mandoline makes for fast work with uniform slices.
  2. Heat the oil in a large deep pan on medium high eat. Once the oil is hot, add the onions and cook them down for about ten minutes. Stir often until they are a golden brown color.
  3. Add the sugar, vinegar, salt and pepper and stir to incorporate. Reduce the heat to low and cook uncovered for 20-25 minutes until the onions are rich and caramelized. If the onions appear to be drying out, just add a touch of water and stir. You don’t want them soggy but you don’t want them to burn.
  4. Roll one sheet of defrosted puff pastry into a rectangle (10X15) on a baking sheet lined with parchment paper or a silicone baking mat. Using a paring knife, lightly score a line about 1/2 an inch from the edge all the way around. Now prick the inside of the rectangle all over with a fork every two inches or so.
  5. Top the pastry up to that scored edge evenly with the caramelized onions.
  6. Dot the onions with blue cheese and sprinkle on the thyme leaves.
  7. Beat the egg and lightly brush on the pastry edge.
  8. Bake in a preheated oven at 400 degrees for about 18-20 minutes until the pastry is a crispy golden brown and puffed.
  9. Let it cool for a few minutes. Crack your favorite pepper over the top and dig in!

This is great right out of the oven or at room temperature. If you’re feeling all fancy, drizzle with a touch of balsamic glaze.