This was a nice change from sweet tarts. This savory onion tart was relatively easy to make and absolutely delicious! This was a free from tart or a galette. We used pâte brisée dough (the same as we used for the Tarte Bourdaloue) to make the crust, which is just a flat disk with a raised decorative edge. We sautéed onions slowly with some butter and oil. We put the caramelized onions on the crust, topped those with incredible blue cheese (I believe the chef said it was roquefort), arranged some sliced tomatoes on top, and scattered on some chopped walnuts. We seasoned with pepper and maldon sea salt. We baked them and then ate them. Unfortunately mine puffed up a little on one side and the onions in that spot got a little overcooked. It still tasted really, really good (in that spot and all over). I really liked it. Honestly, it's one of my favorite things I made at school so far. (Although the fig newtons, the Tart Bourdaloue, and the fresh fruit tart(lets) were really good too!)
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