Best Balsamic Onion Mushroom Blue Cheese Tarts Recipes

FRENCH ONION AND BLUE CHEESE TART

Steps:

• Start by cooking the onions. They need to be cooked slowly on low heat, so it's best to begin with those.
• Melt the butter in a large nonstick frying pan-we have a load of onions to cook. When the butter has melted, pick off the thyme leaves and add, then add the garlic and onions. Mix everything together.
• Now add the pepper, salt, and sugar and mix. Cook on medium heat for 30 minutes, stirring occasionally, until you have onions that look like the kind you would only eat with a burger in a Sunday market at 6 a.m.!
• While that cooks, start on the pastry. Preheat the oven to 400°F. Line a baking sheet with some parchment paper or use the paper the pastry comes in and roll out the pastry onto the sheet.
• Using a knife, score a smaller rectangle ½ inch/1cm inside the pastry rectangle, making sure not to cut all the way through. Pierce the inner rectangle with a fork all over to allow the steam to escape when it bakes.
• Brush the edges with the egg and bake for 20 minutes, until golden all over.
• Take out and, using the back of a spoon, push down all the puffed-up pastry of the inner rectangle, creating a nice neat border.
• Take the blue cheese and crumble all over the inner rectangle of the pastry. Add the onions and scatter them all over till you have an even layer. Now bake for 15 minutes.
• Take out and let cool for 10 minutes before eating, sprinkled with the chives.

RED ONION, MUSHROOM AND BLUE CHEESE TARTE TATIN

Steps:

• Preheat oven to 400 deg F/200 deg Celsius Have ready a tart plate or dish, not too large.
• Peel the onions and cut into thickish rounds, about 1/4 inch thick. It's not too important, but the rounds should not be too thick to soften properly.
• Heat the olive oil in a pan to quite a high heat. Add the onions. They'll break apart -- no worries. Let them fry over high heat for a few minutes. Then sprinkle over the balsamic vinegar, and top with the brown sugar. (Any brown sugar will do).
• Before you turn down the heat, turn over the onions once. Then lower heat, put on a lid, and let stew slowly for about 15 - 20 minutes. If, after that time, you find some liquid in the pan, remove the lid, turn up the heat, and let the onions simmer until the liquid goes gooey.
• Add the mushrooms, stir in, and let fry for about 5 minutes. (You can also use a can of whole mushrooms, of about 15 - 16 oz. Drained, that will yield about 7 - 8 oz as well). Add the walnuts, stir through.
• Sprinkle very lightly with sea salt (the blue cheese is also salty). Stir in the walnuts, and pull off the heat.
• Roll out the pastry, and cut out a round about 1 inch (2 cm) larger than the top of the tart plate or dish. Beat the egg.
• Line the bottom of a tart plate or tin (not loose-bottomed) with a round of baking paper. Tip in the contents of the pan, with all juices, into the bottom of the tart plate. Crumble the blue cheese on top.
• Cover the top of this lot with the pastry "lid", and tuck in the edges. Paint the pastry with the egg, to firm the pastry and get a golden colour.
• Bake for about 40 minutes, or until the pastry is golden brown.
• Cool for 5 minutes, then up-end a plate over the tarte tatin, turn over, and it should easily slide out. Remove the baking paper round.
• Cut into wedges to serve. It can wait for a while in a warming oven, but not too long, as the pastry can go soft, which you don't want.

BLUE CHEESE TART

Steps:

• Heat oven to 375°F Place flour in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in water with fork until flour is just moistened. Shape into a ball. Roll out pastry on lightly floured surface into 12-inch circle.
• Place into 9 or 10-inch tart pan with removable bottom or pie pan; press firmly on bottom and up sides of pan. Cut away excess pastry; prick all over with fork. Bake for 17 to 22 minutes or until very lightly browned.
• Meanwhile, combine cream cheese and blue cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding whipping cream, egg and ground pepper until blended. Spread into baked pastry. Sprinkle with roasted red pepper, pine nuts and parsley.
• Bake for 20 to 25 minutes or until filling is set. Let stand 20 minutes before serving. Cut into wedges. Cover; store refrigerated.