I’ve attempted to make this tart once before and it wasn’t a total failure but this time it was pure perfection. Looking back at everything I’ve ever cooked, this buttery, crispy, rich, pungent creation is definitely one of the best things I’ve ever made. This kind of dish requires lots of patience but it is definitely worth it. Don’t try to cheat time.
Last time I used goat cheese but this time I decided to go with bleu. I don’t have a preference for either one. I find both cheeses to be excellent compliments to the sweetness of the caramelized onions. Also, I used half whole wheat pastry flour and half all-purpose but feel free to use all all-purpose.
(For the pastry)
1 c whole wheat pastry flour
1 c all-purpose flour
½ tsp salt
1 tsp sugar
1 ½ sticks butter
½ c ice water
(For the filling)
1 tbsp extra virgin olive oil
1 tbsp butter
4 large yellow onions, sliced
½ tsp salt
½ tsp black pepper
1 tsp sugar
1 tsp dried thyme
2 oz blue cheese, crumbled
Begin by making the pastry dough. Cube the butter and place in freezer for about 10 minutes. Place the flour, salt, and sugar in a food processor with the steel blade. Pulse for a few seconds. Add the butter and pulse 10 to 12 times, until the mixture begins to resemble a coarse meal. With the food processor running, pour the ice water in and pulse just until the dough starts to come together. Place the dough onto a floured surface and knead quickly into a ball. (Work fast here since you want the dough to keep cold.) Wrap in plastic and refrigerate for at least 1 hour.
Prepare the filling in the meantime. Place a large skillet on low heat and add the butter and olive oil. Place onions, salt, pepper and sugar into the skillet, stir and sauté for about 40 minutes, stirring occasionally. In the end, the onions should be brown and mushy, almost pasty.
After the hour is up, roll out the dough into a 1/3”-thick circle on a floured surface. Transfer onto a baking sheet lined with foil. Spread the onions into the middle of the dough leaving a 1” border. Sprinkle with thyme and cheese. Fold the edges over.
Bake for 40 minutes-1 hour, until the edges are golden brown.
The cheese melts into the onions, the onions melt into the pastry shell and the tart melts in your mouth.
Serve this tart with sweet white wine and the music of Edith Piaf – you’ll think you’re in Paris, I promise.