Finished with Fresh Honey Crisp Apples & Arugula
tamarisk honey | olive oil | thinly sliced onion | puff pastry | gorgonzola | cream | honey crisp apples | baby arugula | olive oil | french grey sea salt
Defrost 1 sheet puff pastry (15 min), unfold. Cut sheet into 9 squares; place on a
cookie sheet; brush with olive oil and place in freezer until needed.
Drizzle olive oil into a hot skillet. Add onions and sprinkle with sea salt. Cover and cook on lowest temperature for 10-15 minutes, checking occasionally until onions are soft. Remove lid; turn heat up slightly to continue cooking until onions begin to brown and caramelize. Watch very closely. Cook until GOLDEN brown (15/20 min). Remove from heat. Add 1 to 2 tsp of honey to taste.
Crumble approximately 1/2 c gorgonzola in a small bowl. Drizzle in 2 tsp cream. Work the cream into the cheese with a fork. Set aside.
Preheat oven to 400 degrees F.
Remove puff pastry squares from freezer. Spoon gorgonzola cream into the center of each square and place a few of the onions on top. Bake for 15-20 minutes until the pastry is puffed and golden brown.
While tarts are baking… Core & slice apple. Place the slices together on your cutting board and cut across the slices to form little triangles. Mix equal parts honey and olive oil in a bowl and toss with the apples and arugula.
Place a little mound of apples and arugula on top of each tart. Sprinkle with sea salt. Arrange on a beautiful serving platter and garnish with gorgonzola crumbles and nasturtiums (when in season).