Savory onion tart. Photo: Brent Ridge, Beekman 1802.

Brent Ridge and Josh Kilmer-Purcell are the farmers and innovators behind Beekman 1802, a 200-year-old estate and farm in upstate New York. We'll be running recipes, gorgeous photos and tales from the farm as their crops come into season.

By Brent Ridge with Sandy Gluck

Even as a little boy I was a champion of diversity. I didn't care if the onion was white, yellow or red. I liked them all. My favorite meal at grandma's house was her onion sandwich: thin slices of onion, two slices of bread and a generous layer of Duke's mayonnaise.

Fortunately for all of you, my tastes are a little more sophisticated now, though sophisticated and simple are not mutually exclusive when it comes to good recipes. Have you ever thought about combining savory caramelized onions, tangy blue cheese and sweet, juicy slices of apple? I hadn't either, until our friend (and former Martha Stewart Everyday Food editor Sandy Gluck) made the suggestion. The result was a delicious and decadent onion tart that will impress every single person at your table.

Onion Tart

Serves 4

Ingredients

6 tablespoons olive oil
2 1/2 pounds yellow onions, halved and thinly sliced
1 large sweet apple, peeled and cut into thin wedges
Coarse salt
All-purpose flour
3/4 pound store-bought or homemade pizza dough
8 ounces blue cheese, crumbled
1/3 cup walnuts, coarsely chopped

Instructions

In a large skillet, heat 4 tablespoons of the oil over low heat. Add the onions, cover the skillet and cook, stirring occasionally until the onions are tender, about 25 minutes. Uncover and continue cooking, stirring frequently until the onions are golden brown, about 20 minutes more. Stir in the apple, season with salt and cook until crisp-tender, about 5 minutes longer.

Preheat the oven to 500 degrees F. On a lightly floured work surface, roll the dough out to a 14-inch round. Transfer the dough to a large baking sheet and brush the top with the remaining 2 tablespoons oil. Scatter the caramelized onion-apple mixture over the top, leaving a 1-inch border all around. Scatter the cheese and nuts on top. Bake on the lowest rack in the oven until the crust is crisp and the cheese has melted, 12 to 15 minutes.

Get a month of simple salad recipes from Sandy Gluck at AOL Food.