caramelized onion and gorgonzola tart, and a baby shower!
Over the weekend I had the privilege of hosting a baby shower brunch honoring my dear friend and college roommate Caitlin. Caitlin is planning on a tangerine and pink nursery (so adorable) for her baby girl Josslyn (oh the name!…even more adorable) so we wove those colors into the shower and it turned out so beautifully! I thought you might enjoy a few pics.
I served a number of scrumptious brunch items, including these scones, as well as several new recipes I’ll be posting. The first was my favorite – a caramelized onion and gorgonzola tart that was rich and flavorful and, well, gone quickly.
Take a look! Oh it was so good. And since you’ll have the extra gorgonzola in your fridge, plan on using it during the week in these popovers or on a salad with pear and toasted pecans.
Southwestern Chicken Chile Quiche
Gorgonzola, Pomegranate and Candied Pecans on Baby Greens
Greek Yogurt Parfaits with Homemade Cherry Coconut Granola and Berries
Toasted Coconut and Chocolate Chip Scones
Caramel Monkey Bread
Orange and Grapefruit Mimosas
Chocolate Mousse Pie
Frozen Key Lime Pie
English Toffee Cookies
And here’s a fun and inexpensive idea to bless the bride or mama-to-be! Glue bright colored pieces of paper to brown lunch bags and give guests the opportunity to write blessings, advice or words of encouragement on them. We also included a poloroid of the guest inside the folded bag, then attached each one on twine with a clothespin as a fun way to display them.
Oh baby! Enjoy the tart!
Caramelized Onion and Gorgonzola Tart
(Adapted from Martha Stewart, serves 12 small slices)
What You’ll Need:
For the crust:
1 3/4 cups all-purpose flour
1/4 teaspoon coarse salt
1 teaspoon fresh or dried herbs (I used fresh sage but just about anything would be good)
9 tablespoons (1 1/8 sticks) cold unsalted butter
1 large egg plus 1 egg yolk, beaten
3 tablespoons ice water
For the filling:
1 tablespoon extra virgin olive oil
3 onions, sliced into rounds
2 large eggs
1/2 cup milk
1/2 cup heavy cream
1 teaspoon coarse salt
Freshly ground pepper
2 ounces Gorgonzola cheese
For the crust:
Process flour, salt, and herbs (if using) in a food processor until combined. Add butter, and process just until mixture resembles coarse meal. Whisk together egg mixture and the water in a small bowl. With processor running, pour in egg mixture; process until dough starts to come together. Shape dough into a disk. Wrap in plastic wrap, and refrigerate at least 30 minutes.
For the filling and tart:
On a lightly floured work surface, roll out dough to 1/4 inch thick. Press dough onto bottom and up sides of a 9 inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a large rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.
Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.
Heat oil in a large heavy-bottom skillet over low heat until hot but not smoking. Cook onions, stirring frequently, until golden brown, about 30 minutes. Let cool.
Whisk eggs, milk, cream, and salt in a medium bowl; season with pepper. Crumble in cheese, and stir in caramelized onions. Pour mixture into tart shell; bake until puffed and pale golden brown, 30 to 35 minutes. Let cool at least 30 minutes before serving.
TOTAL: $5.38 or $.45 per serving.
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
214 calories per serving
14 grams of fat
5 grams protein
1 gram fiber
Mosey on over to Facebook and let me know what you think!