Vidalia Onion Tart with Apples and Blue Cheese

  • Yield 8 servings

This is a great starter course. For a party, you can make little individual 1 1/2-inch to 2-inch pie dough rounds and top with the apple butter, onions and cheese. Makes one 12-inch tart.


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)
2 tablespoons butter
1 teaspoon canola oil
2 medium Vidalia onions
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup apple butter
1/2 cup fresh grated blue cheese


  1. Preheat oven to 375F.
  2. 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.
  3. 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.
  4. 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.
  5. Spread the apple butter over the baked tart shell. Spread with the onions and sprinkle with the blue cheese.
  6. Bake until cheese melts, about 20 minutes. Slice and serve warm.
Recipe by Gena Berry, courtesy of the Vidalia Onion Committee



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