SWEET ONION and ROQUEFORT TART

  I'd call this Sweet Onion and Roquefort Tart a perfect appetizer.  With the richness of the Roquefort, a little slice goes a long way.  But we decided to indulge in its richness and have this for dinner; a big wedge of the tart and greens drizzled with my favorite bacon-sherry vinaigrette.  The tart is delicious with layers of wonderful things.  The crust contains walnuts and black peppercorns.  After baking, it is covered in a layer of sweet, caramelized onions; then eight ounces of blue cheese.  I sprinkled walnuts over the top before sliding it into the oven to bake until melting. Had I thought about it earlier, I would have also added some apple-smoked bacon.  I'll try to remember to do that the next time I make this.

                           SWEET ONION and ROQUEFORT TART

CRUST:
• 1 3/4 cake flour
• 1/2 cup walnut pieces
• 1/2 teaspoon cracked black peppercorns
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 10 tablespoons unsalted butter, cut into 1/2-inch dice and frozen
• 5-6 tablespoons ice
ONIONS:
• 2 medium Spanish onions
• 1 cup waterTOPPING:
• 8 ounces Roquefort or other blue cheese (I used Wisconsin Amish Blue)
• 1/4 cup heavy cream
• 1 teaspoon thyme

TO MAKE CRUST:
Place flour, walnut pieces, black peppercorns, sugar and salt in the bowl of a food processor.  Process until walnuts are finely ground.  Add the butter and pulse until you have a coarse meal.  Drizzle in the water slowly, pulsing just until the mixture begins to come together.  Gather into a ball and place on a sheet of plastic wrap.  Flatten into a disc, wrap and refrigerate for 2 hours.  Roll dough to a 1/8-inch thickness and line a 9-inch tart pan. Prick the crust with a fork. Place in freezer until ready to bake.
TO PREPARE ONIONS:
Peel, halve and thinly slice onions.  Place onions in a large saucepan with water over medium heat.  Cover and cook, stirring occasionally, about 15 minutes or until onions wilt slightly.  Remove cover, reduce heat to low and cook onions, stirring occasionally until all of the liquid has evaporated.  Onions should be tender and lightly caramelized.  Set the onions aside.
TO PREPARE THE TARTS:
Preheat the oven to 375˚F.  Press a large sheet of aluminum foil into the tart shell.  Place in the oven and bake 15 minutes.  Remove the foil and continue to bake until golden.  Remove from the oven and spread the onions evenly over the crust.  Crumble the cheese over the onions and then drizzle with the 1/4 cup heavy cream.  Scatter the walnuts over the top and place in the oven.  Bake 12 to 15 minutes or until the cheese is melted.  Remove from the oven and sprinkle with the thyme.