Savory filling: caramelized onion and blue cheese


  • Tart dough: I used this one with rye sourdough: sourdough tart dough
  • 2 onions
  • 70gr blue cheese or gorgonzola
  • 30ml creme fraiche
  • 1 egg
  • salt
  • max 10 tablespoons beer (optional – you can use water also)


  • Cut the onion in thin slices and cook it in low/medium fire for approximately 30 minutes till it is transparent and slightly brown
  • While being cooked it will need more liquid. You can add water or beer or wine but always in small quantities like 1-2 tablespoons
  • When cooked, let it cool down. Either place it in a bowl to cool down quicker or wait for it to cool down in the pan
  • Beat the eggs and add the creme fraiche and the salt
  • Add in the onion the blue cheese and mix
  • Add also the eggs mixture
  • Make holes in whatever tart dough you are using
  • If you use small individual tarts you need around 28 minutes in preheated oven in 200 degrees Celsius. If you are going to make a bigger one and a higher tart, you will need to bake it longer

Hint! You can also put this filling in muffins like in the foto or make a closed pie, so with one more layer of tart dough on top

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