Caramelised Onion, Gorgonzola, and Thyme Tartlets

Difficulty: easy
Fuel Type:
  • People

    Serves 5 to 6

  • Prep Time

    15 min.

  • Barbecue Time

    25 min.


the Ingredients

Caramalised Onion Tarts
  • 2 large red onions
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 sheets puff pastry
  • 1 egg, lightly beaten
  • 70 grams gorgonzola
  • Fresh thyme leaves


  • 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.
  • 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.
  • Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.
  • 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.
  • 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.
  • Remove the tartlets from the barbecue, leave to cool slightly, and garnish with the fresh thyme.

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