1 package frozen puff pastry, thawed in the fridge
1 large egg
1 tbsp water
1 cup firm blue cheese, roughly crumbled
¾ cup walnuts, toasted and coarsely chopped
¼ cup honey
Fresh thyme leaves
Directions
To a large frying pan on medium heat, add the olive oil. Once hot, add the onions and cook for 20-25 minutes, or until softened and slightly amber in colour. Stir in the sugar, and allow to completely melt and bubble. Then stir in the balsamic vinegar. Continue cooking for 4-5 minutes, or until thickened and glossy. Remove from the heat and cool completely.
Preheat the oven to 400 degrees Fahrenheit, and line 2 baking sheets with parchment paper.
Unfold the thawed puff pastry while they’re cool from the fridge, and if necessary, gently roll to iron out the creases.
Cut each sheet into 6 equal rectangles. Transfer the rectangles to the prepared baking sheets, leaving some space between them. Then using the tip of a sharp knife, lightly score a ½ inch border around each rectangle ensuring not to cut all the way through the pastry. Prick the pastry several times inside the border with a fork, leaving the border untouched.
Whisk together the egg and water in a small bowl to create the egg wash. Brush the border of the pastry with the egg wash.
Spread 1-2 tbsp of the onion marmalade over the centre of each tart. Then top with 1 generous tbsp of blue cheese.
Bake for 18-22 minutes or the pastry is deeply golden, and crisp.
Cool, then garnish with the walnuts, a drizzle of honey, and the thyme leaves.
