Well, add the gorgonzola type blue cheese and a lot of thyme...
Cooking is 1/3 creativity, 1/3 luck and 1/3 innovative stealing. It is not easy to come up with something totally new in the kitchen nowadays. Seems like most of the ideas have already been presented by someoe else. At least in our house, cooking is mostly a patchwork of ideas picked up in different places and put together to create something that is more than the sum of its parts.
This tart definitely adds up to the level of eternal favourites "chez nous". The main idea comes from Delicious-magazine (my favourite), the onion jam is slightly modified from the one from Rachel Allen and the pastry is the old Finnish favourite for pigs in a blanket. In the pastry I use the Finnish "rahka" which is a kind of quark but in a completely unsweetened form. If you can't find similar, you can try with Greek yoghurt or just buy ordinary readymade puff pastry.
Salty-sweet red onion pie
Make the jam and the pastry the day before - less time and work required during the morning before lunch.
6 red onions
150g caster sugar
1 tsp salt
1 tsp black pepper
1 dl balsamic vinegar
1,5 dl red wine (something quite sturdy)
a splash of Marsala (or sherry or something similar)
2 tbsp blackcurrant jam
Slice the onions and cook them at a low heat with butter and sugar for about 30min. Add the rest of the ingredients and let it cook for 45min more. The jam is quite liquid still in the end but don't worry, it'll set once cold.
Put in to a jar and into the fridge to wait.
Pastry (or readymade puff pastry) :
250g rahka (quark)
250g soft butter
4 dl flour
Mix quickly to form a dough. Wrap with clingfilm and put to fridge until the next day (or at least for 30 minutes before using)
The next day
Roll the dough and put it to a pastry tin (diameter appr. 24 to 26 cm) Don't roll it too thin but leave at least to 5 mm.
Spread the onion jam to the bottom. Cut pieces from the blue cheese and drop them evenly on the onion jam. Chop a lot of thyme and add on the top.
Mix 2 eggs, 4 egg yolks, 2 dl cream and 2 tbsp Dijon mustard and pour the mixture into the tin.
Scatter crushed hazelnuts on the top.
Bake in the oven (200 degrees celsius) for about 30min. Let it cool to room temperature and serve with green salad.