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Blue Cheese-Onion Tart by Sugar Pie South

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  • Blue Cheese-Onion Tart by Sugar Pie South

    Sugar Pie South
    Posted November 22, 2005 07:04 AM

    **Blue Cheese-Onion Tart**

    1 refrigerated unbaked piecrust
    2 Tbsp. butter
    1 Tbsp. packed brown sugar
    1 tsp. vinegar
    2 medium onions, quartered lengthwise and thinly sliced (about 1 1/2 cups)
    4 oz (1 cup) Maytag or other blue cheese, crumbled
    2 eggs
    tsp dried marjoram, crushed
    1/4 tsp ground black pepper
    1/3 c. half and half
    3 Tbsp dry white wine (can sub chicken broth)
    2 Tbsp minced fresh parley
    1 beaten egg yolk mixed with 1 tsp water
    Green onion curls, optional

    Preheat oven to 475F. Ease pastry into a 9-inch tart pan with a removable bottom, pressing dough up into fluted sides of pan, being careful not to stretch dough. Trim edges if needed. Do not prick pastry. Line pastry with a double-thickness of foil. Bake for 8 minutes. Remove foil and bake for 4 minutes more or until crust is dry and set. Reduce oven temperature to 375F.

    In a medium skillet melt butter; stir in brown sugar and vinegar. Add onions. Cook, uncovered, over medium-low heat for 12- 15 min. or until onions are tender and lightly browned, stirring occasionally.

    In a medium mixing bowl beat cheese, eggs, marjarom, and pepper with an electric mixer on low speed until combined (cheese will be lumpy). Stir in onion mixture, milk, wine, and parsley. Ladle filling evenly into baked tart shell.

    Bake tart in a 375F oven about 20 min. or until a knife inserted near center comes out clean and pastry is golden. Cool 15 min. in pan on a wire rack

    Carefully remove sides of tart pan. Decorate top with green onion curls, if desired. Cut tart into thin wedges. Serve warm as an appetizer or side dish.