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Ingredients

  • 3 tablespoons, unsalted butter
  • 3 tablespoons Epicurean  Mission Extra Virgin Olive Oil
  • 2 large, yellow onions - halved lengthwise and thinly sliced
  • 1 sprig, rosemary
  • 1/4 cup, milk
  • 1 medium, egg
  • flour for dusting
  • 3/4 pound, prepared puff pastry
  • 1 1/2 ounces, Stilton cheese - crumbled
  • 2 tablespoons, pine nuts - toasted
  • 25 year old balsamic vinegar

Method

  1. In a large flat bottomed skillet over low heat, melt butter and Epicurean  Mission Extra Virgin Olive Oil 
  2. Add onions and rosemary
  3. Cook, tossing occasionally until onions are limp and golden brown, 30 to 40 minutes
  4. In a small bowl, stir together the milk and egg until smooth
  5. Stir in the onions
  6. Preheat oven to 400 degrees
  7. Line an 11" X 17" baking sheet with parchment paper
  8. On a lightly floured surface, unroll and cut prepared puff pastry sheet to size. Place on baking sheet.
  9. Use a fork to spread onion mixture evenly over pastry (let excess egg mixture drip back into bowl) leaving a 1 inch boarder
  10. Scatter cheese and pine nuts over onion mixture
  11. Use a pastry brush to dab edges of tart with leftover egg mixture
  12. Gently fold over edges of tart to form a lip and brush with more leftover egg mixture
  13. Bake until pastry is puffed golden, 25 to 30 minutes
  14. Serve sprinkled with rosemary needles and drizzeled with 25 year old balsamic vinegar. Serve warm or at room temperature.
Serves: 8







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm