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Gorgonzola-Onion Tarts




Source of Recipe


Internet


List of Ingredients




1 recipe Tart Pastry
2 tbsp. butter
1 tbsp. packed brown sugar
1 tsp. vinegar
2 medium onions, quartered lengthwise and thinly sliced (about 11/3 cups)
4 oz. Gorgonzola, blue, or feta cheese, crumbled (1 cup)
2 eggs
½ tsp. dried chervil or marjoram, crushed
¼ tsp. freshly ground black pepper
1/3 cup milk, half-and-half, or light cream
3 tbsp. dry white wine or chicken broth
2 tbsp. snipped fresh chives


Recipe



Prepare Tart Pastry according to directions. Divide dough into 8 pieces. On a lightly floured surface, roll each portion to a 5½- to 6-inch round. Place each round of dough into a 4-inch tart pan with a removable bottom. Using your fingers, press dough in the bottom and up the sides of each tart pan; trim pastry even with rim of pan.

Line pastry in each tart pan with heavy foil or a double thickness of regular foil. Place on a large baking sheet. Bake in a 450° oven for 8 minutes. Remove foil. Continue baking for 8 to 10 minutes more or until pastry is lightly browned. Transfer baking sheet to a wire cooling rack. Decrease oven temperature to 375°.

Meanwhile, for filling, melt butter in a medium skillet; stir in brown sugar and vinegar. Add onions. Cook, uncovered, over medium-low heat for 12 to 15 minutes or until onions are tender and lightly browned, stirring occasionally.

In a mixing bowl beat cheese, eggs, chervil, and pepper with an electric mixer on low speed until combined (cheese will still be lumpy). Stir in onion mixture, milk, and wine. Ladle filling equally into the 8 prebaked crusts on baking sheet. Sprinkle with chives.

Carefully return to oven. Bake for 25 to 30 minutes or until a knife inserted near center of filling comes out clean and edges are golden. Cool for 15 minutes on a wire rack. Carefully remove sides. Serve warm. Makes 8 tarts.

Tart Pastry:
In a medium bowl stir together 1¼ cups all-purpose flour and ¼ teaspoon salt. Using a pastry blender, cut in ¼ cup shortening and 2 tablespoons butter until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture with 3 to 4 tablespoons more cold water, using 1 tablespoon at a time until all the flour mixture is moistened. Form into a ball.

*Note: For one large tart, prepare Tart Pastry as directed. Roll crust on a lightly floured surface to an 11-inch circle. Fit into a 9-inch tart pan with a removable bottom; trim edges. Line and prebake crust as directed above. Prepare filling as directed above; ladle into prebaked crust and sprinkle with chives. Bake tart in a 375° oven for 25 to 30 minutes or until a knife inserted near center comes out clean and the edges are golden.