Tuesday, July 08, 2008
Caramelized Onion, Chicken, and Fontina Cheese Tart
Yesterday was my birthday and I had a bunch of friends over for dinner. One of the things I made was this tart with caramelized onions, chicken and sweet basil sausage, and fontina cheese.
I made enough to feed eight, but this recipe serves 4 to 6.
More birthday posts to come.
1 large vidalia onion
2 chicken sausages, raw (mine were from Whole Foods, sweet basil)
1 c. shredded fontina cheese
1 sheet frozen puff pastry
1 T. balsamic vinegar
1/2 t. brown sugar
salt and pepper
Preheat oven to 400 degrees F.
1. Chop onion into thin strips. Put in saucepan with 1 T. olive oil over medium heat. Cook about 20 minutes, stirring. Add balsamic vinegar, sugar, S&P. Continue cooking, stirring occasionally, until onion is soft and caramelized.
2. While onion is caramelizing, squeeze sausages out of their casings. Discard casings. Put meat in large skillet with some olive oil. Cook over medium heat, making sure to break up large pieces, until cooked through.
3. Put pastry dough on parchment paper on a baking sheet. Score a 1/4" border around the edge of the pastry. Poke holes in pastry with a fork. Within border, layer cheese, onion, and sausage. Place in oven. Bake until puffed and golden, and baked all the way through, about 25 to 30 minutes.
4. Let cool on sheet five minutes. Transfer to plate and serve. Enjoy.