Caramelised onion and gorgonzola tartlet with crème fraiche and marinated beetroot

Flavour description

This combination of sweet onion & the gorgonzola cheese can only be described as heavenly.

The micro greens & beetroot add a hint of freshness to the tart.

Caramelised onions:

  • 4 Red Onions, peeled & thinly sliced
  • 1 Cup red wine
  • 1 Cup sherry vinegar
  • 1 Cup granulated sugar
  • Salt & freshly ground pepper to taste
  • 150g Gorgonzola cheese


In a saucepan combine onions, wine, vinegar & sugar. Bring to a boil, stirring to dissolve the sugar. Reduce to a syrup-like consistency & set aside. Once cooled crumble in the gorgonzola cheese & stir until well combined.

Tartlet pastry

  • 170g All purpose flour
  • ½ Teaspoon baking powder
  • 100g Salted butter
  • 1 Egg yolk
  • 55ml Single cream


Sieve flour & baking powder into a bowl. Rub in butter until “breadcrumbs” are formed. Mix the yolk & cream into the butter/flour mixture to form a soft dough. Roll out the pastry until 5mm thick. Line mini flan tins & refrigerate for 15 minutes. After refrigerated add in cheese & onion mixture. Bake in a pre-heated oven at 1700C for 20 – 25 minutes. Remove from oven, set aside to cool and then remove from the flan tin.


  • 250g Cooked beetroot
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons extra virgin olive oil
  • Salt & freshly ground pepper to taste


Dice beetroot, combine balsamic vinegar & olive oil & season to taste.


Slice tart in half. Place one half off centre on a dinner plate. Using two teaspoons, quenelle crème fraiche & place in the centre of the plate next to the tart. Using a pastry ring for placement put the second half of the tart onto the crème fraiche. Remove the ring. Garnish with micro greens & dress with beetroot.

Wine recommendation

Newton Johnson Pinot Noir. A red may seem to be a strange choice, however the distinct characteristics of this wine will enhance the flavour of the gorgonzola coupled with the sweetness of the onion beyond belief.