Roasted-Onion Tart with Maytag Blue Cheese

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 425°.

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.

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.

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

May 2003
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