Tart with Blue Cheese and Caramelized Onions is a very strong , unique and tasty dish.
Its really good for joying wine with some frutis also, or breakfast or betetr brunchs...
Of course teh taste of teh bluecheese can be stronger or lighter depending of how much you are going to use.
Its not expensive and its not complicated.
The taste strong taste of the blue cheese melting in your mouth with the biscuit effect of the tart nourishings with the sweatness of the onions its a magic trip to your mouth.
It like something this things for kids...digging a lolipop inside a bag with things that explodes in your mouth...
Not the taste!!The effect!!
We will need
for the tart:
1/2 kg flour
3/4 cup melted butter or mrgerine
1 yolk of egg
half teaspoon sugar
half teaspoon salt
for the filling :
2-3 onions depends the size
3 teaspoon sugar
olive oil or margarine
You just have to make it as the recipe and bake it right!!!
you just need to have it for some minutes with the fire on and then turn off the fire and leave it to melt.
Its really important not to burn the butter, so ofcourse NOT to start to BOIL
(normally 1 bag of baking powder is for 1/5 kg flour,make sure in the instructions of the bag, putting less is bad cause it doesnt go as fluffy we want and of course is bad putting more cause its an acid and it gives an acid taste )
Be carefull at first mix it with a spoon cause fats when are hot can cause serious burns.
Now its really important!!Some times the dought its still warm.
If we put the egg and not mix it immediatly then the egg will be cooked and the doght will have small pieces of egg inside..
Egg can be cooked in really small temperatures.
So if you are not sure melt the yellow of the egg in one glass and then put in in the doght and mix really fast
remember that the dought is really soft cause the butter is melted.After a while it will be harder, so dont be afraid of a soft feeling and for sure dont let it to mix it good later cause it will be imposible cause the butter will be not soft any more
make it a ball and let it rest for some minutes.When we say let it rest, and that most of the times is about doughts is cause it needs a bit time for the mixture to become one and ofcourse if have baking powder or yeast to let it be active..needs time..
DONT forget that for this reason our dought is alive, by meaning that its changes from minute to minute.
WE have to be really carefull and really tender!
if you want to know a secret about dougts this is the secret.Patience , love and tenderness
Put it to you tart baking pan, and open with your hands and shape it, slowly and carefully.....
The fire has to be really low , so the cheese dont stick in the pan
with some flour...
Put some flour (2 spoons) in a glass and then add some water
You have to remember that has to be less thick as you wish cause its hot and on fire!!
When you remove it and gets room temperature gets more thick!!
So your cream is ready and your tart also ready to bake...
Take a fork and create small halls all over it!!
Thats really important cause helps the air to make circles and its not going to create hills or mountains at your tart!!
You really dont want that!
Bake the tart about 25-30 minutes in the oven in 180-200 degrees.
As the tart is baking we are going to make the onion marmelade!!!
and when they start to get the brown colour..
add 1,5 spoons of sugar..
and remove from fire!!
Also your tart is ready!!! take it out from the oven
and as its still hot...
To place them while its still hot. helps the onions with the cream. become short of one, cause of their temperature and still a bit more melted they are going to be connected...
so when you cut a piece its not 2 forms.. and the onions are not falling from the delicious piece of tart..
My strong recomendation is a glass of a good red wine!