Here’s a simple dish that will make a big statement on your holiday
tables. Peppercorn Harvest cheddar, studded with red and green peppercorns,
joins forces with roasted asparagus and caramelized onions for a savory tart
that works just as well as an appetizer as it does as a main.
Remove puff pastry from freezer and let thaw on the counter.
Preheat the oven to 400˚F.
In a large skillet, melt the butter and olive oil over medium heat. Add the onions and a pinch of salt and cook, stirring often, until soft and caramelized, which takes roughly 30-40 minutes. Reduce heat to low and add small amounts of water if onions are browning too fast. Set aside.
Unfold puff pastry and gentle press out creases. Score a
1-inch border around all edges.
Layer the caramelized onion and shredded cheese onto the
pastry, keeping the border free of ingredients. Add a row of asparagus spears,
trimming the bottom end to fit within the pastry border. Drizzle olive oil over the top.
Bake for 25-30 minutes, or until the pastry and cheese is
golden brown.
Recipe Note
If you're going to the trouble to caramelize onions, go ahead and cook more than is needed for this recipe! Save the rest for another dish.
