Onion Gochujang Mozzarella Tart

This Onion Gochujang Mozzarella Tart is a flavor fiesta in your mouth. It has a twist of Korean flair and a dash of cheesy goodness. First, before you start making the tart, roast a head of garlic. I love the sweet flavors it adds to this recipe.

Gochujang?

Now let’s talk about Gochujang. It’s that secret sauce that adds a punch of sweet, spicy, and savory to any dish. Think of it as Korea’s answer to Sriracha, but with a deeper, more complex flavor profile. And guess what? You don’t have to be a master chef to use it! It’s the MVP of non-Korean recipes, elevating everything from marinades to stir-fries to tarts!

Now, onto the star of the show: the puff pastry. Whoever invented this stuff deserves a medal. It’s like a time-saving superhero for busy cooks everywhere. With just a sheet of puff pastry, you can whip up a tart in no time flat. No need to spend hours slaving away in the kitchen. We’re all about that easy-breezy cooking life!

Let’s Make the tart:

Picture this: a flaky puff pastry crust, pressed into a greased tart pan with a removable bottom (my personal favorite, by the way). Then, sweet onions are caramelized to golden perfection in a buttery, olive-oily heaven.  Mix in the roasted garlic cloves. Next, season with a sprinkle of salt, sugar, and pepper for that perfect balance of flavors. But wait, here comes the kicker: Gochujang sauce mixed in with the onions, adding that irresistible kick of heat. I used 3 tablespoons of the sauce, not the paste which packs bigger heat. Feel free to adjust the amount to your taste.

To prevent any soggy-bottom disasters, we sprinkle a layer of breadcrumbs on the bottom of the tart pan. Then, it’s onion time! Spread those babies out, top with some small balls of mozzarella cheese (or get creative with some cheese alternatives like Gouda or Fontina), and pop it in the oven until the crust is crispy and golden.

And there you have it, folks. The Onion Gochujang Mozzarella Tart: a party in your mouth that’s perfect for any occasion. Sweet, spicy, and cheesy goodness all in one bite.

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Onion Gochujang Mozzarella Tart

Course Brunch, Dinner, Lunch

Cuisine American

Keyword caramelized onion tart, gochujang, gochujang tart, onion tart, puff pastry tarts, roasted garlic, savory tarts, spicy tart

Prep Time 25 minutes

Cook Time 1 hour 30 minutes

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 1 head garlic
• extra virgin olive oil
• 2 large sweet onions
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• Kosher salt and freshly ground pepper
• 1 pinch sugar
• 1 sheet puff pastry
• 2 tablespoons flour
• 1 tablespoons breadcrumbs
• 2 tablespoons Gochujang sauce
• 9 mini mozzarella balls

Instructions

1. Preheat the oven to 350F.
2. Cut the top off of the garlic bulb.
3. Place the bulb, cut side up in a piece of aluminum foil.
4. Drizzle generously with olive oil.
5. Bake for 45 minutes. Let cool completely.
6. Peel and dice the onions
7. Heat the tablespoons of butter and olive oil in a large skillet.
8. Sautee the onions until transparent.
9. Squeeze the roasted cloves out of the garlic head and discard the skin.
10. Mix the roasted garlic cloves with the onions.
11. Season with salt, pepper and sugar.
12. Cook, stirring frequently until the onions have caramelized.
13. Stir in the gochujang sauce.
14. Remove from heat at let cool to room temperature.
15. Grase an 8” x 10” tart pan.
16. Roll out the puff pastry sheet on a lightly floured surface.
17. Transfer to the tart pan and crimp the edges.
18. Spread the breadcrumbs evenly across the bottom.
19. Transfer the onions to the tart pan.
20. Distribute the mozzarella balls over the top.
21. Bake for 25 minutes until the crust is golden brown.
22. Remove from oven.
23. Let cool for 10 minutes. Slice and serve.

Like this Onion Gochujang Mozzarella Tart? Also, check out some of these other recipes:

CARROT PARSLEY GOCHUJANG SOUP

PEPPERY GOCHUJANG NOODLE KUGEL

PUMPKIN SESAME GOCHUJANG SOUP