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
1 nine in tart
brown onions peeled and cut into eighths
Chopped fresh sage plus 8-10 sage leaves for garnish
unsalted butter cut into cubes
ricotta drained if wet
your choice of blue cheese crumbled
In This Recipe
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.
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.
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.
in a small bowl mix ricotta, yolk, 1 TBS olive oil, sour cream. Add salt and pepper. Set aside.
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.
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.