Yields6 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
2llarge red onions
1tbsptablespoon olive oil
2tbsptablespoons balsamic vinegar
1tbsptablespoon brown sugar
¼tspteaspoon salt
¼tspteaspoon freshly ground black pepper
2sheets puff pastry
1egg, lightly beaten
70g grams gorgonzola
Fresh thyme leaves
1
Peel and halve the onions, then thinly slice. On a side burner or stove top, heat the olive oil in a saucepan on high heat. Add the onions and cook until softened, about 3 minutes. Reduce the heat to medium and add the balsamic vinegar, brown sugar, salt, and pepper. Cook until the onions have caramelised, 5 to 10 minutes. Set aside to cool.
2
Cut each sheet of pastry into nine 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. Cook the tartlets until the pastry is golden, 12 to 15 minutes.
6
Remove the tartlets from the barbecue, leave to cool slightly, and garnish with the fresh thyme.
Ingredients
2llarge red onions
1tbsptablespoon olive oil
2tbsptablespoons balsamic vinegar
1tbsptablespoon brown sugar
¼tspteaspoon salt
¼tspteaspoon freshly ground black pepper
2sheets puff pastry
1egg, lightly beaten
70g grams gorgonzola
Fresh thyme leaves
Directions
1
Peel and halve the onions, then thinly slice. On a side burner or stove top, heat the olive oil in a saucepan on high heat. Add the onions and cook until softened, about 3 minutes. Reduce the heat to medium and add the balsamic vinegar, brown sugar, salt, and pepper. Cook until the onions have caramelised, 5 to 10 minutes. Set aside to cool.
2
Cut each sheet of pastry into nine 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. Cook the tartlets until the pastry is golden, 12 to 15 minutes.
6
Remove the tartlets from the barbecue, leave to cool slightly, and garnish with the fresh thyme.
