Blue Cheese and Onion Tart
Serves: Makes 36 2-inch squares.
This recipe can be dressed up or down depending on occasion. I use Bleu d’Auvergne, a medium French blue cheese but really many high-quality blue cheeses work well. Other blue cheeses almost always found on our shelves include American Point Reyes, Maytag, and Bayley Hazen Blue. We always have Shropshire Blue from England and Italian Mountain Gorgonzola. Try this little elegant appetizer this week, in between spring cleaning and looking for newly arriving birds.
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1½ teaspoons salt
  • ¾ cup whole milk
  • 4 tablespoons unsalted butter, melted
  • ½ cup olive oil
  • 3 large yellow onions, peeled, halved and sliced
  • Salt and pepper to taste
  • 1 teaspoons sugar
  • 1 bunch green onions, sliced
  • 1½ cups shredded mixed mushrooms
  • 1½ cups crumbled blue cheese
  • Fresh herbs, your choice (I used parsley and rosemary), minced
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Mix the flour, baking powder, and 1 teaspoon of the salt in a medium bowl. Add in the milk, ¼ cup of the olive oil, and 2 tablespoons of the melted butter into the dry ingredients.
  3. Mix the dough together to form a rough ball. Press the dough into a 10-inch by 13-inch baking sheet. Pierce the dough with a fork.
  4. Add the remaining 2 tablespoons of butter and the remaining ¼ cup of olive oil into a pan over medium heat.
  5. Add in the onions. Cook until the onions are soft, about 10 minutes.
  6. Season the onions with salt and pepper. Add in the sugar and continue to cook the onions over medium heat until they are caramelized and light golden brown, about 20 minutes. Remove the onions from the pan and cool.
  7. Spread the onion mixture over the dough. Top with the green onions, mushrooms, and cheese. Bake for about 20 minutes or until the crust is golden brown and the cheese has melted.
  8. Top the tart with fresh herbs. Cut the tart into 2-inch squares and serve.
Recipe by Within The Wild at