Roasted-Onion Tart with Maytag Blue Cheese

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 358
  • Calories from fat: 28%
  • Fat: 11.1g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 12.6g
  • Carbohydrate: 51.9g
  • Fiber: 2.9g
  • Cholesterol: 22mg
  • Iron: 2.8mg
  • Sodium: 892mg
  • Calcium: 145mg

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

  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.
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