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Monday, April 18, 2011

Chew on This | Caramelized Onion and Cheese Tart

When you get a craving for something, is it usually a sweet craving or a salty craving? Crunchy or chewy? Healthy or junky? My cravings change with the wind. Sometimes nothing but sweet goodness is going to slay the hungry beast. Other times all I want is protein. A big fat steak or a lobster roll. Neither of which I've had in ages and ages, but want desperately.

Today however, I want something tangy, sweet and savory - all at the same time. This tartlet has blue cheese=tangy. Caramelized onions=sweet. And pepper and nutmeg=warm and savory.

Thankfully, I have everything I need to fix my craving situation. Here's what you'll need too:
pie crust, butter, brown sugar, apple cider vinegar, onions, blue cheese, eggs, pepper, nutmeg, heavy cream, white wine and chives (not shown).

Start by preparing your crust. Place the crust into a tart pan and partially bake (directions below). While crust is baking, start your onions. In a skillet, melt your butter. Add your onions, brown sugar and vinegar. Keep onions on medium-low heat and cook until golden brown and caramelized.

Prepare the rest of your filling by mixing your eggs and cheese together. Add your seasonings - pepper and nutmeg. I don't add salt here because the blue cheese is salty enough for me. If you want to add it, go for it!

Heavy cream and wine enter the mix. As well as the chopped chives.

After allowing the caramelized onions to cool a bit, stir them into the egg mixture.

Now carefully ladle the mixture into your par baked tart crust. Bake at 375℉ for about 20 minutes or until the center of the tart is set. Allow the tart to cool about 5-10 minutes before slicing and serving.

Ahhhh....this totally hits the spot! 

This tart would be a great appetizer for Easter dinner or as part of a Mother's Day meal.


Here's the recipe:

Caramelized Onion and Cheese Tartlet

1 refrigerated pie crust or homemade crust
2 T butter
1 T brown sugar
1 t vinegar
1 large or 2 medium onions – sliced into thin rings
2 eggs
4 ounces (or more to your taste) gorgonzola or blue cheese – crumbled
1/4 t ground nutmeg
Pepper to taste
1/2 cup heavy cream
3 T dry white wine  
1 or 2 T snipped fresh chives
Preheat oven to 450℉.

Place pie crust into a 9-inch tart pan, with removable bottom, pressing dough into fluted edges on side of pan. Cover dough with foil and bake for 8 minutes in a 450℉ oven.  Remove foil and bake an additional 4 minutes.  

Remove crust from oven and reduce oven temperature to 375℉.
While crust is baking, melt butter in skillet and add your onions, brown sugar and vinegar.  Sauté onions, uncovered, over medium-low heat until onions are tender and golden brown.
In a bowl, lightly whisk eggs. Stir in your cheese, nutmeg, pepper, cream, wine and chives.  When onions are done allow them to cool slightly and then add them into your egg mixture. Ladle filling into prepared tart shell.
Bake tart in a 375℉ oven about 20 minutes or until middle of tart is set. Let the tart cool for about 10 minutes, cut and enjoy!

We linked up to Eating In Winnipeg's - Savory Sunday


  1. Cravings are weird that way. They change with the wind. I am glad you were able to customize something to satisfy your craves. and that is one delicious looking tart!

  2. Thanks for coming and sharing your recipe! this looks great!

  3. I love nothing more than sweet & savory combined...and I think you pretty much picked the world's best ingredients to knock this one outta the park! Yow! Looks amazing!