Red onion and Saint Agur blue cheese pie
Bring a little something more to your classic onion pie by adding some delicious Saint Agur blue cheese.
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Serves: 4 to 6
135g Saint Agur
4 big red onions
30g (for the pan) + 10g (for the tin) butter
5 cl olive oil
20g brown sugar
8-10cl cold water
15g sesame seeds
Preparation of the pastry: Mix the curcuma with flour, salt, sesame seeds and butter in pieces. Add the cold water, little by little, while mixing to get a homogeneous pastry. Create a pastry ball and wrap it into cling film. Let it rest in the fridge for at least 2 hours.
Preparation of the topping: Peel and slice the onions. In a big pan, melt the butter with the olive oil and add the sliced onions. Add salt and pepper and cook for 10-15 minutes on medium heat. Sprinkle the sugar in top of the onions and continue to cook for 10-15 min until the onions become slightly caramelise. Set aside to cool.
Take the pastry outside of the fridge and roll it out.
Preheat the oven at 180C, thermostat 6.
Butter the mould (22/25 cm diameter). Roll out the pastry in 2-3 mm thickness, then use 2/3 of the pastry to line the tin. Be careful that the pastry sticks to the sides of the mould.
Fill the tart case with the onions mixture. Scatter the blue cheese in small pieces on top of the onions. Cut the remaining pastry into strips of 1 cm wide. Arrange the strips on top of the pie, crossing them to create a grid.
Cook the pie for 30 to 35 min in the oven. Once out, leave it to cool for 15 minutes before serving.