Blue Cheese And Onion Tart

When it comes to tarts it can be tricky to pick between sweet and savoury... This Blue Cheese And Onion Tart from Madison b. Siobhan makes us pick savoury every time!

Treat yourself and your family this festive season to this beautiful mouth-watering tart baked to perfection in our Emile Henry Tart Dish!

Here's how to make it...​

What you need:​

- 3 medium onions​

- 30g (2 ½ tablespoons) olive oil​

- 350g - 400g pearl onions​

- 1 large clove of garlic, minced​

- 1 teaspoon sugar (for sugar-free, use granulated Stevia)​

- 1 teaspoon kosher salt, divided in I/2 teaspoons​

- ½ teaspoon freshly cracked black pepper ​

- 1 teaspoon fresh thyme leaves, stalk removed​

- 1 shortcrust, chilled (You may use a store-bought pie crust)​

- 1 egg, whisked with a splash of water for brushing the pastry​

- 1 large egg (60g-65g), room temperature ​

- 120 ml (½ cup) heavy cream (or double cream with a little milk added *See notes)​

- 125g - 150g (about 4 Oz -5 Oz) quality blue cheese, crumbled​

- chopped chives, for garnish​

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And here's how to make it:​

6 servings ​

Bake: 180 C/350 F ​

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Prep: Use a chef’s knife to cut each of the pearl onions in half and set aside.​

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Method:​

• 1. Peel the onions, then cut them into slices (in half-moon slices). Add half of the olive to a skillet over medium heat. Add the halved pearl onions and cook for 3 to 5 minutes or until they are translucent and some of them are slightly light brown. With a slotted spoon, carefully remove the pearl onions from the skillet and transfer them to a small bowl, leaving the excess oil in the skillet.​
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• 2. Add the remaining oil to the skillet, then add all of the sliced onions, and sauté for 3 minutes, moving them around occasionally with a wooden spoon. Now, add the garlic and cook for 1 minute until fragrant. 

• 3. Sprinkle in the sugar, salt and black pepper, and thyme. Cook the onions until they have browned nicely (this should only take a further 3 to 4 minutes). Switch off the heat, and remove the skillet.

• 4. Preheat the oven to 180 C/350 F. ​

• 5. Roll out the shortcrust dough and lay it firmly in the tart dish, fitting it in well and leaving a little bit of dough hanging on the sides (for crimping the edges). Use a fork to pierce the bottom and inner sides of the shortcrust dough. Use a pastry brush and dip it in the whisked egg with a splash of water to brush the outside edges of the pastry. ​
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• 6. Bake the shortcrust for 6 to 8 minutes. Remove from the oven and set aside to cool.​
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• 7. In a small mixing bowl, add the egg, then lightly whisk it with a fork. Add the heavy cream to the egg. Set aside.​
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• 8. Evenly spoon in the crumbled blue cheese on top of the shortcrust dough (on the bottom of the shortcrust), but reserve 1 tablespoon. Then, with tongs add all of the onions from the skillet on top of the blue cheese. ​

• 9. Slowly pour in the heavy cream mixture over the tart, starting from the sides and finishing in the middle. Now, place each of the halved pearl onions on top of everything, with the cut side facing up. ​
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• 10. Use the reserved tablespoon of blue cheese and sprinkle it on top. Bake the tart for 30 to 40 minutes uncovered, or until the centre comes out clean when a toothpick is inserted. Let the tart cool for 5 minutes. Garnish with chives before serving. ​

Notes: ​

1. If you don’t have heavy cream, just use about 100ml of double cream and add a little milk to it (1 to 2 tablespoons). 2. Use premium blue cheese for best results, don’t use gorgonzola it’s too mild for this tart. These will work well: Danish Blue, Bleu d’Auvergne, Roquefort, etc.​

We hope you enjoy the recipe, let us know what you think!

P.S. Huge thanks to Madison b. Siobhan for letting us share it with you!