- 250gr all purpose flour
- 125gr cold butter, cut in pieces
- 180gr cold cream cheese
- 3/4 tsp salt
- 1 tsp fresh rosemary finely chopped
- 400gr onions
- 1 Tbsp butter
- 1 Tbsp balsamic cream
- 50gr blue cheese
- olive oil
Cut onions in thin slices.
Melt butter in a pan over medium heat.
Add onions, sprinkle with salt, cover the pan and let them soften for 10 minutes.
Uncover and continue cooking for 10-15 minutes, stirring frequently until brown and caramelized.
Add balsamic cream, stir and remove from heat.
Let the onions cool.
In a bowl add flour, cold butter, cold cream cheese, salt and rosemary. Work the ingredients with your fingers tips until it looks like breadcrumbs. Transfer "breadcrumbs" to a well floured surface and gently knead to help it come together to a dough.
Transfer dough between two large sheets of parchment paper and with a rolling pin roll the dough into a 30-33cm round.
Transfer the phyllo in a baking pan and discard the upper parchment paper. Spread the caramelized onions in the center of the phyllo dough, leaving a 5cm border.
Add crumbled blue cheese.
Fold the edge of the dough over the edge of the filling. Brush with olive oil.