Serious Eats: Recipes

Seriously Meatless: Caramelized Onion, Potato, and Blue Cheese Tart

Note: Please welcome Serious Eater Michael Natkin of the vegetarian blog Herbivoracious. He will be dropping by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. This week, a savory tart. Take it away, Michael!

090805PotatoOnionGorgonzolaTartSlice.jpgMost of my home-cooked meals tend to be both relatively easy and healthy--but this tart is definitely an exception. No getting around it, this is a bit of work and on the rich side. I think it's best served as a three-bite appetizer, where you can really enjoy the big flavors of the caramelized onions, smoked paprika, and blue cheese. I improvised it for an annual block party, and let's just say the entire sheet pan was gone in about 15 minutes.

I call for cabrales, a traditional Spanish cheese because it goes well with the smoked paprika, but you could just as easily use gorgonzola or another blue cheese of your choice.

The recipe will give you enough dough to fill a standard jelly roll pan, rolled out rather thin. You can also cut the recipe in half, roll it out thicker and bake in a 9-inch tart pan to serve in wedges. This sort of tart is best served warm or at room temperature after it sets up a little bit. You don't want to eat it piping hot from the oven.

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