Savory Onion Tart with Blue Cheese

Group together tangy blue cheese with sweet caramelized onions and savory fresh thyme ... it's a ménage à trois like no other:

2 to 3 tablespoons extra virgin olive oil
3 to 4 medium onions, cut into thick slices

1-1/4 cups flour

1/4 cup cornmeal
1/2 teaspoon salt, plus additional to taste
1/2 cup cold, Earth Balance butter

1/4 to 1/2 cup cold water

2 teaspoons fresh thyme leaves

freshly ground pepper

1 to 1-1/2 cups blue cheese, to taste

Heat the oil in a large skillet over medium heat. Add the onions and cook stirring occasionally until soft and lightly golden, about 20 minutes. Reduce heat to low and cook until lightly browned, soft and sweet, about 10-15 minutes more. Season with salt and pepper, stir in the thyme and remove from heat.

While onions are frying, preheat oven to 400 degrees. Grease a 12-inch tart pan or large pie tin. Place flour in a bowl, add salt and cornmeal and then mix. Using a pastry cutter, cut butter into flour. Add water, a little at a time, using a fork to toss and mix. As dough comes together, knead lightly before rolling out and/or patting into a greased tart pan or pie tin. Using a fork, pierce crust all over and back for 15-20 minutes. Remove from oven but leave oven on.

Fill the pre-baked tart shell with the caramelized onions. Strew the crumbled blue cheese all over the onions. Bake in the 400-degree oven for 5 to 8 minutes or until the cheese is softened and heated through. Cool for a few minutes on a wire rack, remove from tart pan and serve immediately.