Recipe of the week
This perfect early-fall appetizer can make even a novice cook “look like a culinary rock star,” said Bonnie Berwick in The Washington Post. You build it from the bottom up, then invert it to serve. Packaged puff pastry dough becomes the crisped, golden base to a blanket of caramelized onions, sweet walnuts, blue cheese, and mushrooms.
Onion walnut tarte Tatin
3 tbsp extra-virgin olive oil • 4 or 5 small yellow onions, halved top to bottom • 1½ tbsp dark brown sugar • kosher salt • 8 oz mushrooms, preferably a mix, stemmed, rinsed well, and chopped if large • ½ cup walnut halves • 8 oz defrosted packaged puff-pastry dough • 6 oz blue cheese Social
• Heat oil in an ovenproof skillet over medium heat. Place onions cut side down in pan. Reduce heat to medium-low; cook onions 20 minutes, until bottoms color slightly. Sprinkle on brown sugar; season onions lightly with salt. When sugar begins to melt, stuff mushrooms and walnuts into gaps between onions. Cook 5 to 7 minutes. Remove from heat.
• Preheat oven to 375. Unfold pastry dough and roll out between sheets of parchment to a 10-inch round.
• Dot pan contents with pinches of cheese. Lay dough over pan and tuck in around edge of filling. Roast on middle rack of oven until evenly browned, 25 to 35 minutes, rotating halfway through. Transfer pan to a wire rack for 5 minutes. Set a serving plate over pastry, then carefully invert pan to transfer tart to plate. Filling should be nicely caramelized; if not, roast tart 5 minutes more on a foil-lined baking sheet. Cut into wedges; serve warm. Makes 4 to 6 servings.