Brunch, Food, Recipes, Vegetables

Red Onion Tart with Chestnuts and Blue Cheese

While I bake tasty onion tarts quite often, the one I have here turned out even tastier than usual. What made it so very tasty lies in the addition of roasted chestnuts to the dough, and flavoring the filling with a bit of mustard, along with blue cheese and rosemary. This combination of flavors and textures took the plain onion tart into another level. Try it and enjoy.

* If you can’t find fresh chestnuts, ½ cup vacuum packed peeled chestnuts can be used instead, though the texture will be a bit different.
* If you don’t have a rectangular tart pan, a large round tart pan, or 6 small ones, can be used instead.
* As you can see from the photos, I ended up with extra dough and filling, so I baked a small tart with it. Wrapped and frozen, it can be used for a quick lunch anytime.
* For a less flavored onion tart, check out THIS recipe.

Makes: 10
Prep time: 30 minutes
Cooking time: 20 minutes
Blind baking time: 15 minutes
Baking time: 35 minutes for the small tart; 45 for the large

For the dough:
About 20 medium chestnuts (see notes)
1 cup white flour
1 cup spelt flour
1 tsp salt
1 stick (115 grams) butter, cold, cut into cubes
1-2 Tbs ice water
For the filling:
1 Tbs oil
2 Tbs butter
1½ medium red onions, sliced
2 tsp salt
½ tsp freshly ground 4 pepper mix
2 tsp brown sugar
1 Tbs chopped rosemary
1 Tbs Balsamic vinegar
¾ cup sour cream
2 XL eggs
1 tsp Dijon mustard
½ tsp mustard powder
½ cup crumbled blue cheese
For brushing the dough:
1 Tbs Dijon mustard
For serving (optional):
Fresh endive or micro greens with honey-mustard dressing (recipe HERE)

1. The chestnuts: with a sharp knife, cut an X at the top of each chestnut. Roast in a hot toaster oven for about 15 minutes, until they burst open. Let cool a bit and peel. Process coarsely in a food processor, fitted with the metal blade.
2. The dough: add the white and spelt flour, salt and butter to the bowl with the chestnuts. Process to a crumbly mixture. Add 1 Tbs ice water and process to form dough. Add the remaining 1 Tbs water, only if needed. The less you’ll handle the dough, the flakier it will be after baking. Wrap the dough with wax paper and keep in the fridge for an hour.

3. The filling: in a large pan, warm the oil and butter over medium-high heat. Add the onions, salt, pepper, rosemary and Balsamic vinegar. Fry, mixing occasionally, for about 20 minutes, until the onions soften and caramelize and most of the liquids absorbed. Transfer to a large bowl and let cool to room temperature. Add the sour cream, eggs, mustard and mustard powder and mix well. Taste and adjust seasoning.

4. Preheat the oven to 340F (170C). Roll the dough to a rectangular a bit larger than the 7.5”x 4.25” (12×36 cm) tart pan. Place the dough in the pan and press it to the bottom and sides. Cut off extra dough (I’ve used the cut-off dough to bake a small 4” (10cm) tart). Prick the dough with a fork in several places, cover with baking paper and add some beans on top, to prevent the dough from rising while baking. Bake for 15 minutes. Take the pans out of the oven, but keep it on. Remove the baking paper and the beans and let cool a bit.

5.  Brush the dough with the mustard and scatter half of crumbled blue cheese over it. Add the filling and scatter the rest of the blue cheese on top.

6. Bake until set and golden, about 35 minutes for the small tart, and 45 for the large one. Transfer to a rack to cool a bit before cutting and serving.

76 thoughts on “Red Onion Tart with Chestnuts and Blue Cheese”

  1. Never have tried chestnuts – should seek them out to try them. Is the crust crispy? This beautiful tart is certainly an incentive. I have about five pounds of Vidalias to use up before they spoil.

    Virtual hugs,

    Liked by 1 person

      1. We’ve been on the “Soup” trail for the last few days. It turned chilly (70!), so time to thaw out the broth. I keep morphing it from day to day, and it never seems to end. So delicious that we don’t want it to end.

        Liked by 1 person

          1. It takes a few days to acclimate to <70, but the low humidity makes it not at all uncomfortable. It’s 10:12 now, and 75°. Will be over 80° soon. We have a wide swing in temps from early morning to the hottest part of the day – can routinely be a 30- to 40-degree difference. But it isn’t really all that noticeable because of the low humidity yet again.

            Liked by 1 person

  2. I have not cooked with chestnuts very often but how perfect to use them this time of year in a tart. Onions and blue cheese will always tweak my interest and I bet the addition of the chestnuts plus ingredients such as rosemary and balsamic vinegar make this tart super good. I just had homemade tacos for lunch and would have preferred a slice of your tart 🙂

    Liked by 1 person

    1. Thank you Judi! I was planning on making my “regular” onion tart, with red onions, and one thing led to another… The addition of chestnuts to the dough was actually a last minute idea, as I had very few left. Somehow all these flavors worked so well together. Wish I could send a slice! 🙂


  3. I’m not going to lie, I started salivating at the idea of having a tart filled with deliciously sweet red onions! People really need to start incorporating them into more dishes! And adding chestnuts into the dough is ingenious. 🙂

    Liked by 1 person

    1. Thank you Rini! I’m a caramelized onions addict, and actually try to hold myself from posting too many recipes with them, but once in a while I can’t help it!
      The addition of chestnuts to the dough was a last minute thing, as I didn’t have much, but it worked out so well, no doubt I’ll use them again this way. Highly recommended! 🙂

      Liked by 1 person

    1. Thank you Myra, I’m glad you liked the recipe. I was very pleased with how it came out.
      The addition of chestnuts was a last minute improvisation, but it worked so well. I do love chestnuts flour, but here it could make the dough too heavy. Also the aroma of the roasted chestnuts was wonderful. Next time I’ll use the broiler instead of toaster oven, to get even more smoky aroma. 🙂


  4. I am just blown away by the flavor combo!! Wow!! I’ve made a caramelized onion tart that was fantastic but so rich and I can see how the mustard and bleu cheese would help cut through some of that.

    This is my next time I’m invited to a party and have to bring something item! I hope it’s soon! 🙂

    Liked by 1 person

    1. Thank you Mollie, I’m glad you liked the recipe. You’re so right, caramelized onion tart can be quite heavy, so adding the mustard and blue cheese – and the rosemary – toned it down quite a bit. I also substituted the traditional heavy cream with sour cream, for the very same reason. I hope you’l enjoy it too. I’ll be happy to read your comments. 🙂

      Liked by 1 person

  5. I discovered the vacuum-packed chestnuts for the first time last spring, and was pleasantly surprised how well they worked in recipes – though there’s nothing like the fresh chestnuts.

    Liked by 1 person

  6. Reblogged this on apuginthekitchen and commented:

    Ronit is an incredibly talented chef and when she Kindly offered to allow me to reblog one of her posts I knew exactly which one I would pick. I have been meaning to make this tart, it looks and sounds amazing and I decided it would be nice to keep with the onion theme. Thank you Ronit for this delicious recipe.

    Liked by 1 person

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