Friday, December 23, 2011

Caramelized Onion and Gorgonzola Tart: Getting REALLY into the pantry

Friend SH said in passing to me last week, "I really should eat through my refrigerator and pantry."  I perked up when I heard that because it really is something that I love to do - every once in a while just eating up whatever we have and really consuming it all.  I looked at her dead on and said, "Let's do it together.  We will borrow from each other's refrigerators and pantries and see what we can make."  She looked doubtful, because I think she REALLY wasn't ready to do it, but I put her up to the challenge and together we began planning what we would do with our stuff.

I did not go to the grocery store for 12 days.  (In a regular week, I'm happy to go almost daily.)  The break from the grind of daily shopping - I have to say was really nice.  Shopping for groceries takes a lot of time and as much as I love cooking new foods and experimenting, the challenge of really trying to make use of what we had was one that I couldn't pass up.  So we set off to do it.  

This past Monday, while working out together, SH and I began talking about what we had in our fridges and pantries and began planning what we'd do with the stuff.  She decided to bring over a random assortment of whatnots and see what we could do together for lunch.  I was excited and jazzed and ready to rumble.  Of particular note in our refrigerators was an excess of puff pastry.  She had a pack and I had a pack and so it seemed that we'd be doing a lot of work around that.  

Here is a list of some of the crazy stuff we made with stuff from our food supply.  (excuse photo quality as I took them with my phone.)

Braised Asian Pork Shoulder (SH had some leftover pork shoulder, and I offered to braise it for her in a soy sake concoction.  I didn't taste it, but she said it was good.)

Popovers (SH had some half and half and I had some non-fat milk and eggs and flour and we mixed it all up for our first run at popovers.)

Pigs in a Blanket (Puff pastry from my freezer with sausages sliced in half from my freezer.  Rolled them and baked them.  Dipped in ketchup it was so good.)

Cherry Turnovers (SH had some cherry preserves in the pantry (which turned out to be AMAZING on the popovers) and more puff pastry from the freezer)

Pesto Potato Quiche (sheet of puff pastry, and then some roasted potatoes I had tossed with some pesto I had and mixed with egg and the half and half and some additional milk.  Caramelized onions as well.  YUMMY!)

AND.....Caramelized Onion and Gorgonzola Tart.  This was the first thing we ate (we were starving) and it was so yummy.   I had a half bag of arugula, so I wanted to use that up to, so I eventually topped this with some lightly dressed arugula (like the picture above) and it was really delicious.


Caramelized Onion Gorgonzola Tart with Arugula
Serves 6

Ingredients
1 sheet of puff pastry, defrosted (Trader Joes has a nice one)
1 large onion sliced (about 4 cups sliced)
3 tablespoons unsalted butter
1 tablespoon olive oil
salt and pepper to taste
3 leaves of sage, finely chopped
¼ cup crumbled Gorgonzola cheese (or other blue cheese)

2 cups of arugula, washed
2 teaspoons balsamic vinegar
2 teaspoons olive oil
pinch of salt and pepper

Method
In a heavy fry pan, over medium high heat, melt butter and olive oil together. Add onions and season with salt and pepper. Cook over medium high heat until onions have softened and begun to golden brown, and then reduce heat to low, cooking onions slowly for an additional 10 minutes. Add oil if onions seem dry or sticking to fry pan. Set aside. to cool slightly.

Preheat oven to 400. Line baking sheet with parchment or grease it liberally. Place defrosted puff pastry sheet on top and spread caramelized onions over entire surface of puff pastry. Sprinkle Gorgonzola cheese over entire surface and chopped sage as well. Bake for 25 to 30 minutes, until pastry is puffed and golden and cheese has melted.

In a small bowl mix together vinegar and olive oil. Add arugula and toss lightly. Place dressed arugula on top of puff pastry onion tart and slice into pieces. Enjoy warm.

Printable recipe

3 comments:

Amelia said...

Wow, I am sooo impressed that you didn't go grocery shopping in 12 days! Did you get your hubby to make a quick milk run for you? =)

I wanted to ask what temp and how long you cooked the pesto and potato puff pastry quiche. Sounds like a brilliant idea! And did you add any cheese?

I do a corn tortilla quiche dish with leftover corn tortillas called chilaquiles. Yum!

Joanne Choi said...

Amelia - I borrowed and begged milk from whomever would give it to me. HAHHA.

I just baked everything at 400. It was that sort of standardized cooking. The potatoes were already cooked, so it was more just getting the eggs set around the potatoes and onions.

Lannie said...

haha looks like a puff pastry party!

this reminds me chopped, where you just have to make do with the ingredients you're given. sounds like so much fun, and so impressed will all your delicious looking foods!

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