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Roasted-Onion Tart with Maytag Blue Cheese

Photo: Karry Hosford
Yield 4 servings

Ingredients

  • 1 medium Vidalia or other sweet onion, peeled
  • 10 shallots, peeled and halved (about 1/2 pound)
  • 10 large garlic cloves, peeled and halved
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon butter, melted
  • 2 teaspoons honey
  • 1/4 teaspoon dried thyme
  • 1 tablespoon yellow cornmeal
  • 1 (10-ounce) can refrigerated pizza crust dough
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup (about 2 1/2 ounces) crumbled Maytag blue cheese
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calories 358
  • caloriesfromfat 28 %
  • fat 11.1 g
  • satfat 5.7 g
  • monofat 3.4 g
  • polyfat 1.3 g
  • protein 12.6 g
  • carbohydrate 51.9 g
  • fiber 2.9 g
  • cholesterol 22 mg
  • iron 2.8 mg
  • sodium 892 mg
  • calcium 145 mg

How to Make It

  1. Preheat oven to 425°.

  2. Cut onion into 8 wedges, leaving root intact. Place onion wedges, shallots, and garlic in a 13 x 9-inch baking dish. Combine balsamic vinegar, butter, honey, and thyme in a small bowl, and drizzle over onion mixture, tossing to coat. Bake at 425° for 30 minutes or until tender, stirring occasionally.

  3. Line a baking sheet with parchment paper, and secure with masking tape. Sprinkle paper with cornmeal. Unroll dough onto paper; let stand 5 minutes. Pat dough into a 14 x 12-inch rectangle. Arrange onion mixture over dough, leaving a 1-inch border. Sprinkle evenly with salt and pepper. Fold edges of the dough over onion mixture (dough will not completely cover onion mixture). Sprinkle with cheese.

  4. Bake at 425° for 15 minutes or until lightly browned. Cool on baking sheet 10 minutes on a wire rack. Sprinkle with parsley.