Name: Red Onion Tart With Blue Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pound red onions or other onions (peeled, sliced); 1 cup balsamic vinegar; 1/2 teaspoon honey; salt and freshly ground pepper to taste; sprig chervil and a little reduced balsamic vinegar (for garnish); 1/2 cup whole wheat flour; 1/2 cup plus 2 tablespoons all-purpose flour; 1/4 cup oatmeal (not instant or 5 min); 2-1/2 ounce softened butter; 3/4 cup shredded Swiss cheese; 3/4 teaspoon salt; 3 tablespoon cold water; 4 ounce soft blue cheese; 2 tablespoon plain yogurt

Red Onion Tart With Blue Cheese

Prep Time 10

Cook Time 20

Total Time 30

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Servings

Ingredients

2 pound red onions or other onions peeled, sliced
1 cup balsamic vinegar
1/2 teaspoon honey
salt and freshly ground pepper to taste
sprig chervil and a little reduced balsamic vinegar for garnish
1/2 cup whole wheat flour
1/2 cup plus 2 tablespoons all-purpose flour
1/4 cup oatmeal not instant or 5 min
2-1/2 ounce softened butter
3/4 cup shredded Swiss cheese
3/4 teaspoon salt
3 tablespoon cold water
4 ounce soft blue cheese
2 tablespoon plain yogurt

Instructions

To prepare onion filling:
Place onions and vinegar in heavy saucepan. Cover with wax paper and lid. Cook gently for 30 minutes.
Remove lid and paper, add honey and cook until liquid has almost evaporated. Season to taste. Keep warm.
To make pastry:
Blend flours, oatmeal, butter, cheese and salt in blender until consistency of fine crumbs. Add cold water and form a ball.
Let pastry rest for 30 minutes, and then roll out. Line six 4 inch round fluted tins with pastry, prick with a fork, and then allow pastry to rest for at least 30 minutes in the refrigerator. Preheat oven to 325. Bake tarts until pale golden brown.
To prepare cheese:
Mash blue cheese with a fork and blend with the yogurt.
Remove warm baked pastry tarts from tins; place on large warm plates. Fill each with enough red-onion mixture to cover base, and place 1 spoonful of blue cheese mixture on top.
Garnish with a drizzle of reduced balsamic vinegar and chervil sprigs.