Vidalia Onion Tart with Apples and Blue Cheese
- Yield: 8 servings
- 1 prepared pie crust (Pillsbury pre-made/rolled is perfect; it’s in a box in the refrigerated section of the grocery store, usually near the canned biscuits)
- 2tablespoons butter
- 1teaspoon canola oil
- 2medium Vidalia onions
- 1/2teaspoon kosher salt
- 1/4teaspoon freshly ground black pepper
- 1/2cup apple butter
- 1/2cup fresh grated blue cheese
- Preheat oven to 375F.
- Roll the pie crust to 14-inch circle. Carefully lay the crust into a removable bottom 11-inch tart pan and press up the sides. Be careful not to stretch the dough. Prick the bottom of the crust with a fork. Cover the tart pan with aluminum foil. Bake for 15 minutes. Remove from oven and set aside.
- Cut onions in half, across the equator. Peel off papery outer layer and slice into 1/8-inch-thick slices, more like very thin wedges.
- While the pie crust is baking, caramelize the onions: Heat a large sauté pan over medium heat. Add oil and swirl in butter until melted. Add the Vidalias, salt and pepper and stir. Cook, stirring occasionally, until lightly golden in color, about 20 minutes. The onions have such a high sugar content that the natural sugars will caramelize and develop a nice rich flavor during the cook time.
- Spread the apple butter over the baked tart shell. Spread with the onions and sprinkle with the blue cheese.
- Bake until cheese melts, about 20 minutes. Slice and serve warm.