Onion Blue Cheese Tart--The Winter Edition

January  4, 2012
1 Ratings
  • Makes 1 nine in tart
Author Notes

When I moved to LA from NYC in 1994 I was convinced that I entered a barren land void of the cutting edge food stuff that was going on in "the city". I served fresh figs at a party and guests wanted to know what they were. It was that bad. Yet slowly the city of Angels began to find its palate, in part to the kitchen goddess Suzanne Goin. First with Lucques then AOC. Her straight forward spin on food became my mantra.

I have made this onion blue cheese tart in as it appeared in the LA Times magazine in 2005 as well as taking generous liberties in the type of onions, cheese and even once using store bought puff pastry. Yet what sets this cheese tart or quiche if you will is the filling made with ricottta cheese.

For a very impromptu holiday party this last week I added sage and candied walnuts, replaced the cipollini onions with brown and used gorgonzola. I guess what I'm encouraging all to do is make it once to get the feel of the tart and then create your very own. The secret is the filling and royale. In fact, I've adapted this recipe so much that it's only a memory of the original.
Judy at My Well Seasoned Life

What You'll Need
  • 1 pound brown onions peeled and cut into eighths
  • 2 tablespoons olive oil
  • 2 tablespoons Chopped fresh sage plus 8-10 sage leaves for garnish
  • 2 cups flour
  • 6 ounces unsalted butter cut into cubes
  • 1/2 cup ricotta drained if wet
  • 1 egg yolk
  • 1 tablespoon olive oil
  • 1/4 cup sour cream
  • 1 egg
  • 1 teaspoon flour
  • 1/4 cup heavy cream
  • 1/4 cup milk
  • 1 tablespoon sour cream
  • 1/2 pound your choice of blue cheese crumbled
  • 1 cup walnuts
  • 1/2 cup sugar
  1. Onions Place chopped onions in a bowl, pour in 2 TBS olive oil, sage and season with salt and pepper. Place in 375 oven and roast for about 30-45 until they just begin to get brown along the edges.
  2. Candied Walnuts While onions are roasting, place walnuts and sugar into a saute pan. Over medium heat swirl mixture until the sugar melts and begins to brown. Pour candied walnuts onto a non stick sheet. Cool and then crumble.
  3. Pastry Dough Place flour, pinch of salt into a food processor. Pulse. Add cubed butter. Pulse until mixture resembles cornmeal. While processor is running add cold water and blend just until the dough forms into a ball. Roll out dough and place in a 9 inch tart pan. Prick dough with fork and place in refrigerator until ready to fill.
  4. Filling in a small bowl mix ricotta, yolk, 1 TBS olive oil, sour cream. Add salt and pepper. Set aside.
  5. Royale Add 1 tsp of flour to a small mixing bowl. Slowly add 1/4 c milk so that you create a lump free paste. Add 1/4 c cream, 1 egg, 1 T sour cream. Mix until smooth.
  6. Assembly of Tart Spread onions on the bottom of tart shell. Drizzle filling and then royale over onions. Crumble candied walnuts over onion/filling (Save a few for garnish) Crumble blue cheese over that. Bake tart in 375 oven for 45 minutes. While tart is baking fry the 8-10 large sage leaves in oil until they are crisp. Use as garnish on top of finished tart.
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  • Elaine
  • jlyness

2 Reviews

Elaine January 23, 2022
I have made this tart, using the original recipe--it's creamy and dreamy!

I have a few questions:
1. How far in advance do you recommend preparing this tart prior to baking, in its entirety or in stages?
2. Once the tart is baked and cooled, how best to store it and reheat it?

thank you and regards.
jlyness January 24, 2022
Hi Elaine--You could make the tart crust in advance, roll and place in pan. Either store wrapped in refrigerator up to 3 days or freeze with plastic wrap pushed close to the dough, then wrapped in foil.

The onions and walnuts can be done ahead of time. I usually make a lot of walnuts at one time and use as needed.

The other steps I would do the day you plan on baking it.

So happy you enjoy this recipe.