Blue Cheese Prune And Onion Tart Recipes

FRENCH ONION AND BLUE CHEESE TART

Steps:

• Start by cooking the onions. They need to be cooked slowly on low heat, so it's best to begin with those.
• Melt the butter in a large nonstick frying pan-we have a load of onions to cook. When the butter has melted, pick off the thyme leaves and add, then add the garlic and onions. Mix everything together.
• Now add the pepper, salt, and sugar and mix. Cook on medium heat for 30 minutes, stirring occasionally, until you have onions that look like the kind you would only eat with a burger in a Sunday market at 6 a.m.!
• While that cooks, start on the pastry. Preheat the oven to 400°F. Line a baking sheet with some parchment paper or use the paper the pastry comes in and roll out the pastry onto the sheet.
• Using a knife, score a smaller rectangle ½ inch/1cm inside the pastry rectangle, making sure not to cut all the way through. Pierce the inner rectangle with a fork all over to allow the steam to escape when it bakes.
• Brush the edges with the egg and bake for 20 minutes, until golden all over.
• Take out and, using the back of a spoon, push down all the puffed-up pastry of the inner rectangle, creating a nice neat border.
• Take the blue cheese and crumble all over the inner rectangle of the pastry. Add the onions and scatter them all over till you have an even layer. Now bake for 15 minutes.
• Take out and let cool for 10 minutes before eating, sprinkled with the chives.

BLUE CHEESE, PRUNE AND ONION TART

Steps:

• Make the crust and pre-bake it using any unsweetened buttery crust recipe to produce a crisp crust.
• Boil enough water to cover the prunes in a bowl. Cover them and let sit for twenty minutes. Chop prunes coarsely.
• Preheat the oven to 350°F.
• Sauté the onions over medium heat in a large sauce pan in the oil. Salt lightly. A lot of water will come out of the onions. Either cook it away or drain after ten minutes and add the balsamic. Toss to coat and continue cooking the onions. Cook until liquid is absorbed and onions are meltingly soft.
• Mix the mustard powder and prunes into the onions well and heat through. If you are so inclined, you could add a few minced anchovy filets at this point.
• Dump the whole mess in the pie crust and crumble the blue cheese all over the top of the tart. Bake for 25 minutes in a 350°F oven or until the cheese takes on a bit of color and the crust is crispy.
• Nice and sweet with no added sugars. Everything sweet you taste is from the balsamic and the onions. The blue cheese (and optional anchovy) cuts through the sweetness.