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Receta Red Onion Tart With Cashel Irish Blue Cheese Onion Filling

Name: Red Onion Tart With Cashel Irish Blue Cheese Onion Filling
Ingredients: 2 lb red onions (if available) or possibly other onions, peeled, sliced; 1 c. balsamic vinegar; 1/2 tsp honey; Salt and freshly grnd pepper to taste; Sprigs of chervil and a little reduced balsamic vinegar, for garnish; 1/2 c. whole wheat flour; 1/2 c. plus 2 Tbsp. all-purpose flour; 1/4 c. oatmeal, preferably Irish pinhead-style; 2 1/2 ounce softened butter; 3/4 c. shredded Swiss cheese; 1/4 Tbsp. salt; 3 Tbsp. cool water; 4 ounce soft blue cheese (preferably Cashel Irish Blue); 2 Tbsp. plain yogurt

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Ingredientes

2 lb red onions (if available) or possibly other onions, peeled, sliced
1 c. balsamic vinegar
1/2 tsp honey
Â Â Salt and freshly grnd pepper to taste
Â Â Sprigs of chervil and a little reduced balsamic vinegar, for garnish
1/2 c. whole wheat flour
1/2 c. plus 2 Tbsp. all-purpose flour
1/4 c. oatmeal, preferably Irish pinhead-style
2Â 1/2 ounce softened butter
3/4 c. shredded Swiss cheese
1/4 Tbsp. salt
3 Tbsp. cool water
4 ounce soft blue cheese (preferably Cashel Irish Blue)
2 Tbsp. plain yogurt

Direcciones

To prepare onion filling: Place onions and vinegar in heavy saucepan. Cover with wax paper and lid. Cook gently for 30 min.
Remove lid and paper, add in honey and cook till liquid has almost evaporated.
Season to taste. Keep hot.
To make pastry: Blend flours, oatmeal, butter, cheese and salt in blender till consistency of fine crumbs. Add in cool water and form a ball. Let pastry rest for 30 min, then roll out. Line six 4 inch round fluted tins with pastry, prick with a fork, then allow pastry to rest for at least 30 min in the refrigerator.
Preheat oven to 325 degrees. Bake tarts till pale golden.
To prepare cheese: Mash blue cheese with a fork and blend with the yogurt.
To serve: Remove hot baked pastry tarts from tins; place on large hot plates. Fill each with sufficient red-onion mix to cover base and place 1 spoonful of blue cheese mix on top. Garnish with a drizzle of reduced balsamic vinegar and chervil sprigs.