Caramelized Onion And Apple Tart With Blue Cheese Pastry: The Best Caramelized Onion And Apple Tart With Blue Cheese Pastry Recipe from Cook'n

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	Caramelized Onion And Apple Tart With Blue Cheese Pastry

Serves: 16

As in the recipe for Prosciutto Shortbread (facing page), the traditional fat in this pie crust has been replaced by something far more flavorful--blue cheese. The results could change the way you bake. Why not goat cheese pastry, Cheddar pastry, or one flavored with Brie? In this recipe the blue cheese crust is filled with caramelized onions and apples. Take a bite; I dare you not to swoon.

   2 large onions, quartered and sliced
   1 large apple, peeled, cored, and cut into wedges
   2 tablespoons olive oil
   Salt and ground black pepper to taste
   1 1/2 cups flour
   1 stick unsalted butter (1/4 pound), cut into small pieces
   4 ounces crumbled blue cheese (about 1 cup)
   1/4 cup cold milk
   3 tablespoons grated imported Parmesan cheese

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Heat the oven to 400°F. Toss the onions, apple, and all but 1 teaspoon of the oil on a large, rimmed sheet pan. Season with salt and pepper and bake for 30 minutes, until lightly browned and soft.

Meanwhile, make the pastry by combining the flour, butter, blue cheese, and a pinch of black pepper in the work bowl of a food processor. Process in pulses until the butter and cheese are uniformly cut into the flour. Add the milk and keep processing until the mixture is moist and climbs the side of the bowl. Remove from the processor and pat together into a flat disk. Roll out on a lightly floured board into a rough disk about 1/4 inch thick and about 14 inches across.

Brush a sheet pan with the remaining teaspoon of oil. Place the pastry on the oiled pan and sprinkle with half of the Parmesan cheese. Mound the apple and onions in the center of the pastry and flatten into a 10-inch circle. Fold the edges over the filling; some of the filling will remain exposed. Dust with the remaining Parmesan. Bake until browned and crisp, 25 to 35 minutes. Cool for at least 15 minutes before serving. Cut into wedges before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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