all around star

This lovely spring or summertime tart is perfect as an appetizer, placed atop lightly dressed greens for a salad, or as a side dish for fish, poultry, pork, or beef. Basically, it’s good anytime and anywhere! I created it while trying to use up things I had in my fridge (what’s new?) including the zucchini, caramelized onions, and blue cheese.  I always have Parmesan and puff pastry on hand, so this was a no-brainer. Feel free to add in whatever you have on hand as well; such as sun-dried tomatoes, capers, olives, or tapenade… the possibilities are endless. If you’re not the huge fan of blue cheese, that I am, substitute in another good melting cheese… say Fontina, or just use more Parmesan. Just get in that kitchen and create!

Caramelized Onion, Zucchini, and Blue Cheese Tart

2 sheets frozen puff pastry, thawed
1 egg, beaten

Caramelized Onions
1 teaspoon olive oil
2 teaspoons unsalted butter
2 medium onions, peeled and cut into medium dice
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

2 green zucchini squash, trimmed and thinly sliced lengthwise
2 yellow zucchini squash, trimmed and thinly sliced lengthwise
Salt and pepper, to taste
1/4 cup shredded Parmesan cheese
1/2 cup crumbled blue cheese

On a lightly floured surface, roll each puff pastry sheet into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.  Brush the top of each pastry with the beaten egg. Fold a 1/2-inch thick strip of the edges and corners over to form a crust, then brush those edges with the egg as well.  Prick the inside of the pastry with a fork.

Preheat the oven to 400 degrees. Place puff pastry in the oven to brown and crisp slightly, 12 to 15 minutes.

Meanwhile, make the onions; heat oil and butter in a large nonstick skillet over medium heat.  Add onions; sauté for 5 minutes or until onions are translucent. Reduce heat to medium-low, stir in sugar and cook until onions are golden, stirring frequently, about 45 minutes longer.  Season with salt and pepper.

Remove tart shell from oven and spread all but 1/4 cup of the caramelized onions evenly over the prepared pastry. Top with zucchini slices, alternating between green and yellow and overlapping slightly. Season the squash layer with salt and pepper.

Sprinkle with the Parmesan, the crumbled blue cheese, and the reserved 1/4 cup caramelized onions.

Bake for 25 to 30 minutes, or until the squash is just barely tender and the cheese is bubbling and beginning to slightly brown.

Cut each tart into 6 pieces and serve. Or you may cool, tightly wrap, and freeze one or both of the tarts for up to 3 weeks, if desired.  Thaw in the refrigerator before reheating at 350 degrees for 12 to 15 minutes.

Delicious served hot or at room temperature.
Makes 12 servings