Red Onion Tart with Blue Cheese
- 1/2 cup / 125 Gr whole wheat flour
- 1/4 teaspoon salt
- 1/4 cup/ 65 Gr Steel-Cut Irish Oatmeal (I use McCannâs from Ireland)
- 1/2 cup/ 65 Gr plus 2 tablespoons all-purpose flour
- 5 tablespoons Butter
- 3 oz/ 85 Gr Guyere, shredded
- 3 tablespoons cold water
- 2 lbs/ 900 Gr red onions, peeled and sliced
- 1 cup/ 250 Ml Balsamic vinegar
- 1/2 tablespoon honey
- Salt and freshly ground black pepper
- Sprigs of fresh chervil, for garnish
- 4 oz/ 113 Gr blue cheese (I prefer Cashel Blue Cheese)
- 2 tablespoons plain yogurt
1Combine the flour, salt, oatmeal, flour, butter, and cheese in the bowl of a food processor and process until the mixture resembles coarse bread crumbs.
2Transfer to a bowl, add the water, and mix until a soft dough forms. Form the dough into a ball and let it rest for 30 minutes.
3Preheat oven to 325 degrees.
4Roll out the pastry on a lightly floured surface.
5Cut pastry into six 4-inch rounds, line six individual tarts pans with the pastry, prick the bottoms, and refrigerate for 30 minutes.
6Bake until golden brown, 15 to 20 minutes.
7Meanwhile, in a heavy saucepan over medium heat, combine onions and vinegar. Cover with wax paper and lid. Cook gently for 30 minutes.
8Remove paper and lid, add the honey, and cook until the liquid has nearly evaporated and the onions are caramelized. Season to taste with salt and pepper.
9In a small bowl, mash the blue cheese with a fork and blend with the yogurt.
10To serve, remove pastry from tart pans and place in the center of a warmed serving plate.
11With a slotted spoon, fill each with enough red onion mixture to cover base.
12Place a spoonful of blue cheese mixture on top. Drizzle with reduced balsamic vinegar and garnish with a sprig of fresh chervil.
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