Red Onion Tart with Blue Cheese Recipe bigfellow

Name: Red Onion Tart with Blue Cheese Recipe bigfellow
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup / 125 Gr whole wheat flour; 1/4 teaspoon salt; 1/4 cup/ 65 Gr Steel-Cut Irish Oatmeal (I use McCannas 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

Servings: persons

1/2 cup / 125 Gr whole wheat flour
1/4 teaspoon salt
1/4 cup/ 65 Gr Steel-Cut Irish Oatmeal (I use McCannas 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

1
Combine the flour, salt, oatmeal, flour, butter, and cheese in the bowl of a food processor and process until the mixture resembles coarse bread crumbs.
2
Transfer to a bowl, add the water, and mix until a soft dough forms.
3
Form the dough into a ball and let it rest for 30 minutes.
4
Preheat oven to 325 degrees.
5
Roll out the pastry on a lightly floured surface.
6
Cut pastry into six 4-inch rounds, line six individual tarts pans with the pastry, prick the bottoms, and refrigerate for 30 minutes.
7
Bake until golden brown, 15 to 20 minutes.
8
Meanwhile, in a heavy saucepan over medium heat, combine onions and vinegar.
9
Cover with wax paper and lid.
10
Cook gently for 30 minutes.
11
Remove paper and lid, add the honey, and cook until the liquid has nearly evaporated and the onions are caramelized.
12
Season to taste with salt and pepper.
13
In a small bowl, mash the blue cheese with a fork and blend with the yogurt.
14
To serve, remove pastry from tart pans and place in the center of a warmed serving plate.
15
With a slotted spoon, fill each with enough red onion mixture to cover base.
16
Place a spoonful of blue cheese mixture on top.
17
Drizzle with reduced balsamic vinegar and garnish with a sprig of fresh chervil.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup / 125 Gr whole wheat flour, 1/4 teaspoon salt, 1/4 cup/ 65 Gr Steel-Cut Irish Oatmeal (I use McCannas from Ireland), 1/2 cup/ 65 Gr plus 2 tablespoons all-purpose flour, and more.

Yes, Red Onion Tart with Blue Cheese Recipe bigfellow falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!