Red Onion Tart With Cashel Irish Blue Cheese Onion Filling Recipe
Servings: 1
Ingredients
- 2 lb red onions (if available) or possibly other onions, peeled, sliced
- 1 c. balsamic vinegar
- 1/2 tsp honey
- Â Â Salt and freshly grnd pepper to taste
- Â Â Sprigs of chervil and a little reduced balsamic vinegar, for garnish
- 1/2 c. whole wheat flour
- 1/2 c. plus 2 Tbsp. all-purpose flour
- 1/4 c. oatmeal, preferably Irish pinhead-style
- 2Â 1/2 ounce softened butter
- 3/4 c. shredded Swiss cheese
- 1/4 Tbsp. salt
- 3 Tbsp. cool water
- 4 ounce soft blue cheese (preferably Cashel Irish Blue)
- 2 Tbsp. plain yogurt
Directions
- To prepare onion filling: Place onions and vinegar in heavy saucepan. Cover with wax paper and lid. Cook gently for 30 min.
- Remove lid and paper, add in honey and cook till liquid has almost evaporated.
- Season to taste. Keep hot.
- To make pastry: Blend flours, oatmeal, butter, cheese and salt in blender till consistency of fine crumbs. Add in cool water and form a ball. Let pastry rest for 30 min, then roll out. Line six 4 inch round fluted tins with pastry, prick with a fork, then allow pastry to rest for at least 30 min in the refrigerator.
- Preheat oven to 325 degrees. Bake tarts till pale golden.
- To prepare cheese: Mash blue cheese with a fork and blend with the yogurt.
- To serve: Remove hot baked pastry tarts from tins; place on large hot plates. Fill each with sufficient red-onion mix to cover base and place 1 spoonful of blue cheese mix on top. Garnish with a drizzle of reduced balsamic vinegar and chervil sprigs.
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