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4 servings
35 min active time
1 h 30 min total time
4.0 (1 vote)
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Original
1 | |
1 1⁄2 lbs thinly diced | |
2 Tbsp | |
1 tsp | |
4 oz crumbled | |
4 | |
1 cup | |
1⁄2 tsp | |
to taste |
Amount per serving
Daily %
Calories
717
36%
Total Fat
49 g
63%
Cholesterol
264 mg
88%
Sodium
633 mg
28%
Total Carbohydrates
49 g
18%
Fiber
3.8 g
14%
Total Sugar
11 g
Proteins
21 g
41%
Calcium
285 mg
22%
Iron
2.9 mg
16%
Potassium
507 mg
11%
Vitamin D
1.4 mcg
7%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Dough
- 1Preheat the oven to 375 F.
- 2Roll out and line the pastry into a deep-dish pie pan.
- 3Line the pastry with parchment paper, fill it with dry beans and then bake it for 15 minutes.
- 4Remove the pan from the oven and allow it to cool for 10 minutes.
- 5Remove the beans and place aside to store and use again once cooled.
Filling
- 1Dice the onions. In a large skillet set over low heat, melt the butter and cook the onions in it for 20 minutes, until they're tender but not browned (make sure they do not burn).
- 2Turn the heat up to medium-high and sprinkle the sugar over the onions. Sauté the onions and sugar until the mixture turns golden brown. Remove the onions from the pan and leave to cool slightly.
- 3Layer the caramelized onions and crumbled blue cheese onto the bottom layer of the pastry.
- 1Dice the onions. In a large skillet set over low heat, melt the butter and cook the onions in it for 20 minutes, until they're tender but not browned (make sure they do not burn).
Mixture
- 1Beat together the eggs, half and half, thyme, salt and pepper.
- 2Pour the egg mixture over the onions and cheese.
- 3Bake the tart for 35-40 minutes, until the eggs are set in the middle. Cool for 10 minutes and serve.
- 1Beat together the eggs, half and half, thyme, salt and pepper.
Published by Julien Amelot