Lost recipe, Gorgonzola Tart, ring a bell?

[Middydd]

Does anybody recall a recipe in one of the food magazines, in the past few months, for a Gorgonzola and Caramelized Onion Tart?

I made it, it was excellent and now I can't recall where I got it from. I kind of vaguely think it was from Martha Stewart Living but I've checked the issues I can find in the assorted piles around the house and haven't come across it.

It had herbs in the crust and the filling was perfect.

Thanks for any hints in the right direction.

[SusanL]

http://www.imakenews.com/nmarshall/e_article000072492.cfm

Caramelized Onion and Gorgonzola Tart
Number of servings: 4 to 6 appetizer
INGREDIENTS
1 tsp. butter
3 big onions, sliced, a total of 4 cups
1 Tbs. brandy
5 oz. gorganzola
1 frozen puff pastry sheet
olive oil
s & p
INSTRUCTIONS
-Make sure the puff pastry is out of the freezer and at room temp.
-Melt butter in a medium heat pan. Add the onions and cook until they are a golden brown color. You may need to turn the heat down so they don't burn. You have to check on them often and stir. This will take about 20-30 minutes. Just before they are done, add the brandy and cook another minute or two.
-While the onions are cooking, gently roll out the puff pastry into a more circular shape. Use flour when you need it. Don't spend too much time on this. It doesn't need to be perfect. Transfer the pastry to a baking sheet and start rolling up the edges. You only want to turn the edges over once or twice, just to create a little well where the onions and cheese will go.
-Spoon the onions onto the pastry, sprinkle gorgonzola on top. Brush the edges of the pastry with olive oil and bake at 375 degrees for 20-30 minutes.
Gorgonzola and Caramelized Onion Bruschetta
2 Tbsp. olive oil
2 onions, coarsely chopped
1 Tbsp. brown sugar
1 tsp. balsamic vinegar
8 slices baguette bread, sliced 1/4" thick
1/4 cup crumbled Gorgonzola cheese
Heat olive oil in large skillet. Cook onions, brown sugar, and vinegar about 25 minutes over medium heat, stirring frequently. When the onions are golden brown, remove from heat.
Place baguette slices on an ungreased cookie sheet. Broil 2-3" from heat for a few minutes until lightly browned. Turn slices over so untoasted side is up.
Spread the caramelized onions over the toasted bread, and sprinkle with the cheese. Broil about 1 more minute until cheese is melted and appetizers are hot.
You can make part of this appetizer ahead. Just cook the onions and store them in the refrigerator for up to 2 days. The toasts can be prepared ahead too, and stored at room temperature, well covered. Then assemble and broil the finished appetizer. 8 servings

[Middydd]

Thanks, Susan!! That one actually sounds easier than the one I had. Will give it a try and report back.