Jarlsberg and Onion Pie

I made this today on a last minute whim and it was good.  Outstandingly good.  So good in fact that I couldn't wait to share it's simple, delicious goodness with you!

I saw this recipe in Andreas Viestad's "Kitchen of Light" cookbook and at the time I thought it was genius.  Rustic in appearance, sweet, flavorful and totally lush to taste. 

"Kitchen of Light" is a beautiful cookbook written to accompany Viestad's appearances on the PBS show, "New Scandinavian Cooking", where fresh local Norwegian food is cooked in the most amazing of settings, the beautiful country and wilderness of Norway.

Much of this type of cooking can easily be replicated here in the Pacific Northwest where we enjoy much the same climate and access to similar foods.  While beautiful and sometimes "chefy" the standard home cook can make just about any recipe in the book.

This recipe is simple, but not inelegant, and would most certainly impress anyone worth impressing.

But truly I'm not that interested in impressing.  Just sharing really good food with those I love. Here's hoping you will share this with those you love too.

Jarlsberg and Onion Pie

1 sheet frozen puff pastry, thawed and unfolded

5 medium sized sweet or red onions, peeled and sliced into 1/2" slices

5 cloves garlic, sliced thinly

2 T. butter

2 T. olive oil

5 whole peppercorns

1 bay leaf

4 cloves

1 tsp. dried or 2 T. fresh thyme

salt and pepper to taste

1 cup grated Jarlsberg or Gruyere cheese

1 egg, beaten

Preheat oven to 400 degrees F.

Line a medium baking dish with the puff pastry, then place in the refrigerator to chill, whilst you prepare the rest of the ingredients.

Melt the butter with the olive oil in a large non stick sauté pan. Tip in the onions, garlic, peppercorns, bay leaf and thyme and cook over medium heat until the onions become slightly soft and caramelizing begins. 15-20 minutes. Season with salt and pepper, remove from heat and remove the bay leaf, peppercorns and cloves

Lightly layer the cheese with the onions in the puff pastry lined baking sheet. Brush the beaten egg on the exposed portions of puff pastry. Bake on the middle rack of your oven for 15-20 minutes until the cheese melts and the pastry is golden and puffed.

Sprinkle fresh thyme on top and serve.

*As a side note, this would also be delicious with the addition of sautéed mushrooms or any other roasted vegetable you can think of.

Recipe Adapted from Andreas Viestad