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.
Notes:
* 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 simpler onion tart recipe, check 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
Ingredients:
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.
Seems to be crispy with crushed chestnut in the dough. Tempting…
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Thank you Reena, I’m glad you liked the recipe. The chestnuts added such a nice flavor and texture to the dough. Highly recommended! 🙂
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Loved your recipe
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Thank you Priyabrataa! 🙂
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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.
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I love chestnuts, fresh roasted or as an addition to many types of dishes. They have an subtle sweetish flavor. I think you’ll enjoy them.
Vidalia onions are so tasty. I love them in onion soups. 🙂
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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.
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lol Love your definition of 70’s temperature as “chilly”! Here it’s been in the 60’s for a while now, and it’s definitely not considered chilly yet… It’s all about perspectives… 🙂
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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.
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This looks absolutely delicious !
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Thank you Megala, I’m glad to hear! 🙂
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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 🙂
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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! 🙂
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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. 🙂
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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! 🙂
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What a great idea Ronit to add the chestnuts to the dough. I know about chestnut flour but this must taste even better and perfect with onions and blue cheese 👌 ☺
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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. 🙂
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Great tip, thanks
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That’s a great looking tart.
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Thank you Donald! 🙂
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Looking good!!! I am going to make it for dinner.
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איזה כיף לשמוע! שיהיה בתיאבון! 🙂
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Wow, love the bold flavors, this tart is gorgeous and it sounds like it’s absolutely delicious. Wonderful combination!!
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Thank you Suzanne, I’m glad you you liked the recipe. I did use bolder flavors this time, and it worked out so well. Will definitely make this again. 🙂
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Fascinating recipe, Ronit! I am not very fond of chestnuts, but perhaps added to the dough, and with mustard flavoring, I’ll fall in love with it – who knows? I am willing to try.
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Thank you Dolly, I’m glad you liked the recipe despite of not being a fan of chestnuts.
Though the dough can be made without them, I think they add a lot, so it’s worth it to give it a try. 🙂
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I’ve bought them in kosher stores a couple of times, so I’ll certainly attempt to use them to duplicate your recipe.
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Hope you’ll enjoy it. I’ll be happy to hear your comments. 🙂
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Will do!
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Delicious!
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Thank you Kathryn, It was indeed! 🙂
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Thanks for the lovely recipe! I have, to be exact, 20 chestnuts in my pantry. Will make this unusual recipe very soon.
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Thank you Anuradha, I’m glad you liked the recipe. It sounds like it came in the best timing! Hope you’ll enjoy it. I’ll be happy to read your comments. 🙂
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My pleasure. I was wondering what to make and your recipe just came on time.
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Looks yummy. Sounds like a good recipe. I like red onions.
I so wish I could eat at some of my favorite food bloggers homes! You’d be on my list!
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Thank you Joanne, for such a nice compliment. You’d be most welcome! 🙂
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Oh my goodness, Ronit—this looks and sounds so delicious! And, a perfect dish for fall entertaining. 🙂🍁
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Thank you Tonya, I’m glad you liked the recipe. It is indeed a wonderful dish for easy entertaining. 🙂
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It’s chestnut season and I just love recipes like these, real inspiration and creativity in pairing such flavours 😀
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Thank you Kreso, I’m glad you liked the recipe. This combination of ingredients turned out so well. I’ll definitely be making it again, especially while there’s still fresh chestnuts. 🙂
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A neighbor used to bring a whole paper grocery bag full of chestnuts to my grandmother every fall. I cannot say I have ever eaten them as an ingredient. You’ve inspired me!
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Thank you Debbie, I’m glad to know!
I love chestnuts, especially fresh roasted, but can’t say it’s a daily ingredient I use often. Here it was a last minute decision to add them to the dough and it worked so well. Worth trying! 🙂
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What a delicious combination of ingredients – this sounds so delicious!
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Thank you Laura, I’m glad you liked the recipe. It turned out so good – worthy of sharing. 🙂
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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! 🙂
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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. 🙂
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I love eating roasted chestnuts but I have never used them in a recipe. This dish looks fabulous. Saving this to try it later 🙂
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Thank you Sha, I’m glad you liked the recipe. Chestnuts are great in many dishes and here they added such a nice flavor to the dough. Highly recommended. 🙂
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Wow sounds awesome. Such a beautiful and flavourful tart
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Thank you Ruchi, I’m glad you liked the recipe. 🙂
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This sounds so yummy!
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Thank you Lynn. 🙂
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Love your recipe!!Looks like you have lot of patience ….
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Thank you, I’m glad you liked the recipe. I do have patience when it comes to cooking. I find the process very enjoyable and the results even more so… 🙂
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True for cooking lovers….Enjoy…
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Love chestnuts (usually cook with rice)! The crust must be pleasantly nutty and go well with filling, esp. blue cheese! Yummy!!
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Thank you, I’m glad you liked the recipe. The chestnuts added such a nice flavor and texture to the dough and worked so well with the filling.
Chestnuts cooked with rice sound great. I need to explore this! 🙂
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Tried to post the recipe last year but still in the draft box!
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Maybe you’ll get motivated! 🙂
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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.
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I agree, fresh chestnuts are by superior by far, but it’s great to have another option. 🙂
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What a wonderful idea to use chestnuts in the dough… so curious to try! xx
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Thank you Annika. The addition of chestnuts to the dough was a last minute decision, but a very good one. The chestnuts added such a nice flavor and texture. Worth trying! 🙂
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Oh yum! Your onion tart sounds different and delicious. While I won’t probably be to find fresh chestnuts, I know I can get canned ones.
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Thank you Karen, I’m glad you liked the tart. Vacuum packed chestnuts are quite a good substitute for fresh ones. 🙂
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I’ll have to try to find them, thank you.
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these look amazing, cant wait to try!
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Thank you, I’m glad you liked the tart. I was very happy with how tasty it came out. I hope you’ll enjoy it too. I’ll be happy to hear your comments.
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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.
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Thank you Suzanne, for your kind words. I’m glad you’ve found the recipe worthy of re-blogging and glad to be of help with your wonderful blog.
Love the idea of “keeping with the onion theme”! 🙂
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Just beautiful….love chestnuts and have never tried them in a tart. So loving this…..
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Thank you Zeba, I’m glad you liked the recipe. The chestnuts were a last minute addition, but it worked so well and added such a nice flavor and texture to the tart. It’s a keeper! 🙂
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This really sounds gorgeous and looks amazing !
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Thank you Lynne, I’m glad you liked the tart. I was very happy with how tasty it came out. 🙂
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What a wonderful recipe – this looks delicious! I used to make an onion pie, it reminds me of it but yours is more elegant by far. Thank you for sharing!
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Thank you Jan, I’m glad you liked my version. The chestnuts added such nice flavor and texture. It’s my pleasure to share. 🙂
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