Jun 062016


3 tablespoons Poggi Bonsi extra-virgin olive oil, plus a little more for drizzling
2 tablespoons unsalted European butter
4 ounces pancetta or bacon, diced
1 pound onions, thinly sliced (any combination of white, red, and sweet onions is fine)

Poggi Bonsi French Provençal Sea Salt

1 tablespoon Bernard Michaud Wildflower Honey
1 tablespoon Ritrovo Selections Aged Balsamic Vinegar
1/2 teaspoon herbes de Provence

All-purpose flour for rolling dough

8 ounces puff pastry, homemade or store-bought
1/2 cup Gorgonzola cheese, crumbled


  1. Heat the Poggi Bonsi extra-virgin olive oi and butter in a de Buyer 11″ iron skillet over medium-high heat. Add the pancetta and sauté until browned, about 3 minutes. Lower the heat, add the onions, season with Poggi Bonsi French Provençal Sea Salt and pepper. Cook, stirring occasionally, until onions are tender and golden brown, about 15-20 minutes.
  2. Add the Bernard Michaud Wildflower Honey, Ritrovo Selections Aged Balsamic Vinegar and herbs de Provence, and increase the heat to high. Cook for an additional 2-3 minutes until the onions are caramelized. Remove from heat and set aside to cool. NOTE the de Buyer iron skillet will hold heat for a long time and the onions will continue to cook,  if you don’t plan to make the tart immediately, it’s best to place the onions in a bowl to cool.
  3. Preheat the oven to 400 degrees F.
  4. On a lightly floured surface, roll out the puff pastry to about 1/8 in thickness. Line a 10″ removable bottom tart pan with the pastry and prick the bottom with a fork several times. Trim the edges. Spoon the onion mixture into the tart shell.
  5. Bake until the pastry is crisp and golden, about 20 minutes. Remove from the oven and immediately sprinkle with the crumbled Gorgonzola.

This dish is wonderful for a brunch buffet, a starter course, or as a side dish with grilled steak.


About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

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