Caramelised Onion, Gorgonzola and Thyme Tartlets
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Yields1 ServingCook Time25 minsTotal Time40 mins
 2 large red onions
 1 tbsp olive oil
 2 tbsp balsamic vinegar
 1 tbsp brown sugar
 ¼ tsp salt
 ¼ tsp freshly ground black pepper
 2 sheets puff pastry
 70 g gorgonzola
 1 egg, lightly beaten
 Fresh Thyme, to garnish
1

Peel and halve the red onions, then finely slice. On a side burner or stovetop, heat the olive oil in a saucepan on high heat. Add the onions. Cook the onions for 3 minutes or until softened. Reduce the burner to a medium heat. Add the balsamic vinegar, brown sugar, salt and pepper. Cook for 5-10 minutes or until the onions have caramelised. Set aside to cool.

2

Cut each sheet of pastry into 9 squares. Gently score a 1cm border in each of the squares, being careful not to cut all the way through.

3

Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.

4

Using a pastry brush, brush the borders with the lightly beaten egg. Place a dessertspoonful of the caramelised onion in the middle of each square, ensuring the onion mixture is not on the borders. Crumble the gorgonzola on the top of the caramelised onion.

5

Once the barbecue has preheated, make adjustments to the burner control(s) if required for the roasting setting. Place the tartlets on and cook for 12-15 minutes, or until the pastry is golden.

6

Remove the tartlets from the barbecue, leave to cool slightly and garnish with the fresh thyme.

Ingredients

 2 large red onions
 1 tbsp olive oil
 2 tbsp balsamic vinegar
 1 tbsp brown sugar
 ¼ tsp salt
 ¼ tsp freshly ground black pepper
 2 sheets puff pastry
 70 g gorgonzola
 1 egg, lightly beaten
 Fresh Thyme, to garnish

Directions

1

Peel and halve the red onions, then finely slice. On a side burner or stovetop, heat the olive oil in a saucepan on high heat. Add the onions. Cook the onions for 3 minutes or until softened. Reduce the burner to a medium heat. Add the balsamic vinegar, brown sugar, salt and pepper. Cook for 5-10 minutes or until the onions have caramelised. Set aside to cool.

2

Cut each sheet of pastry into 9 squares. Gently score a 1cm border in each of the squares, being careful not to cut all the way through.

3

Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.

4

Using a pastry brush, brush the borders with the lightly beaten egg. Place a dessertspoonful of the caramelised onion in the middle of each square, ensuring the onion mixture is not on the borders. Crumble the gorgonzola on the top of the caramelised onion.

5

Once the barbecue has preheated, make adjustments to the burner control(s) if required for the roasting setting. Place the tartlets on and cook for 12-15 minutes, or until the pastry is golden.

6

Remove the tartlets from the barbecue, leave to cool slightly and garnish with the fresh thyme.

Caramelised Onion, Gorgonzola and Thyme Tartlets
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