I have very few blue cheese recipes -- like maybe two or something. And that's because while it often has overbearing potency and clouds whatever else it's combined with, there are rare instances where it really mingles with and enhances the flavor other ingredients. This is one of those instances. Now don't get me wrong - I'm a huge fan of blue cheese. We have a unique relationship where I hate it in the beginning and then cant get enough of it (particularly the case in dips and stuff). So when I made this pie, it was purely experimental. I know for a fact that blue cheese and tomatoes are one of my favorite combinations; and combining the cheese with feta was meant, theoretically, to enhance its creaminess, and the addition of buttery sweet caramelised onions was a risky toss-in to see if it worked. I was willing to try this as many times as it took to get the combinations right, but as it happens, it worked from the first trial. I've made it 3 times since then with the same result --- creamy, cheesy, buttery pie; distinct blue cheese, with a medley of tomatoes and flavorful onions.
Regarding the addition of cumin and thyme -- it's out of habit really, that wherever tomatoes go, so do these two spices. They don't unhinge the general flavor at all but if you're uncomfortable with them it's okay to leave them out. I found they enhanced everything and just made it all come together better. Totally leaving that up to you :) -- it's your breakfast! Or lunch.. or dinner... or snack... :D
1 350g slab of store-bought puff pastry
1 tablespoon butter (plus more for greasing)
2 yellow onions, sliced thinly
1 tablespoon sugar
1/2 teaspoon salt
Pinch of black pepper
Pinch of dried thyme
1 teaspoon maple syrup (or honey)
1/2 cup blue cheese, crumbled
1/2 cup feta cheese, crumbled
1 large tomato, sliced
Pinch of cumin
Dash of olive oil
Fresh basil leaves
Preheat oven to 200.C. Grease a pyrex or ceramic pie dish, and set aside.
Roll out puff pastry into a large circle, about 4mm thick, making sure it's large enough to cover the bottom and sides of your pie dish. Roll the pastry into your pie dish, and with your fingers, press dough into the sides. Slice off any overhanging dough with a knife. Set aside.
In a non-stick skillet, melt butter and add the onions. Stir fry the onions until transluscent, about 4 minutes. Add sugar, salt, and pepper, and cook until the onions shift from transluscent to gold. Top off with maple syrup or honey, cook for a few more seconds and remove from heat. Set aside to cool.
Spoon the cooled onions into the pie dish over the dough, and spread across the bottom with a spoon. On top, add crumbled feta and blue cheeses, and sprinkle of thyme.
Arrange tomato slices on top of the cheeses, and top with a dash of salt and pepper, and cumin. Drizzle with olive oil and bake in the oven for 35 minutes, or until the crust turns to gold and the tomatoes start to wilt.
To brown the tomatoes a little more, turn on the broiler for a few minutes.
Top with fresh basil leaves and serve warm (it can be served cool straight from the fridge also! Store leftovers in an airtight container in the fridge for up to 3 days).