| Portions |
|---|
| 1 slab pie |
Ingredients
Caramelized Onions & Cherries
- ⅓ cup extra-virgin olive oil
- 3 lb yellow onions, halhed and thinly sliced
- 2 tsp kosher salt
- 2 cups frozen cherries, thawed and well drained
- 1 tbsp balsamic vinegar
- ½ tsp cracked black pepper
Slab Pie
- 2 sheets all-butter puff pastry, thawed but cold
- 1 tbsp Dijon mustard
- 2 cups grated Gruyère
- 1 egg, beaten
Directions
- Heat the olive oil in a large 12-inch stainless-steel pan over medium-high heat until shimmering. Add the onions and salt and cook for 3 minutes without stirring. Stir well, then cook another 3 minutes undisturbed. Continue this pattern until the onions are golden, about 20 minutes. Reduce the heat to low and cook for 35 to 40 minutes, stirring occasionally, until deeply caramelized. Add the cherries, balsamic vinegar, and pepper, stirring to combine. Let cool slightly.
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Lay one sheet of puff pastry on a lightly floured surface and gently roll it to fit the baking sheet, about 10-by-13 inches. Transfer to the prepared pan and spread the Dijon in a thin layer. Spoon the onion–cherry mixture evenly over the pastry, then scatter the Gruyère over the top.
- Lay the second sheet of puff pastry on a lightly floured surface and gently roll it to a 10-by-13-inch rectangle. Using festive cookie cutters, cut out as many shapes as you can. Transfer the cutouts to a small baking sheet and refrigerate while the oven heats, gently rerolling the scraps once if needed to create a few more shapes.
- Arrange the chilled puff pastry cutouts over the slab pie, layering and overlapping them slightly while leaving small gaps for steam to escape. Brush the cutouts generously with the beaten egg and any exposed pastry as well.
- Bake for 25 to 30 minutes, or until the pastry is puffed, deeply golden, and crisp.
Note: The slab pie can be assembled, with the cutouts on top, and frozen unbaked for up to 2 months. Freeze until firm, then wrap well with plastic wrap. Bake from frozen at 400°F for 30 to 35 minutes. To serve leftover baked pie, rewarm at 350°F for 8 to 10 minutes.