Onion and Blue Cheese Tart Combined with a big green salad, this tart is perfect for an alfresco lunch in the garden. It is nice and easy to make, too, and there is no need to prebake the pastry.

Ingredients 

FOR THE PASTRY:

2 c (9 oz) all-purpose flour

9 tbsp (1 stick plus 1 tbsp) butter

Pinch of salt

1 egg, beaten

FOR THE FILLING:

1/4 c olive oil

3 very large onions, peeled and sliced

2 sprigs of fresh thyme or rosemary

Salt and freshly ground black pepper

4 oz blue cheese, crumbled

roughly into 1/2-in pieces

Method 

Make the pastry following the method of Savory Shortcrust Pastry and allow it to rest in the fridge. 

Meanwhile, place the olive oil in a saucepan and add the sliced onions, herbs and salt and pepper. 

Stir, put on the lid and cook over a low heat for about 20 minutes, stirring regularly, until the onions are soft and tender. 

Discard the herb sprigs and pour out onto a plate to cool.

Roll out the chilled pastry between two sheets of plastic wrap. When it is big enough to line a 10-inch round tart pan, remove the top layer of plastic and flip the pastry into the pan with the remaining sheet of plastic on top. 

Press it into the edges of the pan, remove the plastic and trim the edges. Using a fork, prick holes into the base of the pastry shell. 

If you have time, it is best to allow the pastry to cool again before it goes into the oven to cook, so pop it into the freezer for 5 minutes if possible.

Preheat the oven to 350°F (180°C). Place a baking sheet in the oven to heat up (this will help the base of the tart cook more evenly).

Pour the onions into the chilled pastry shell, place on the hot baking sheet in the oven and cook for 25–35 minutes until the pastry around the edge is crisp and golden. 

About 3 minutes before the end of the cooking time, sprinkle the tart with the crumbled blue cheese and pop back into the oven for another 3 minutes. 

The blue cheese will just begin to melt. 

Remove the tart from the oven and allow to cool slightly before sliding out onto a serving plate.