1/2 cup whole wheat flour
1/4 teaspoon salt
1/4 cup McCanns Steel-Cut Irish Oatmeal
1/2 cup plus 2 tablespoons all-purpose flour
5 tablespoons Kerrygold Irish Butter
3 ounces Kerrygold Irish Swiss, shredded
3 tablespoons cold water
2 pounds red onions, peeled and sliced
1 cup Balsamic vinegar
1/2 tablespoon honey
Salt and freshly ground black pepper
Sprigs of fresh chervil, for garnish Topping
4 ounces Cashel blue Cheese
2 tablespoons plain yogurt
Combine the flour, salt, oatmeal, flour, butter, and cheese in the bowl of a food processor and process until the mixture resembles coarse bread crumbs. Transfer to a bowl, add the water, and mix until a soft dough forms. Form the dough into a ball and let it rest for 30 minutes.
Preheat oven to 325 degrees. Roll out the pastry on a lightly floured surface. Cut pastry into six 4-inch rounds, line six individual tarts pans with the pastry, prick the bottoms, and refrigerate for 30 minutes. Bake until golden brown, 15 to 20 minutes.
Meanwhile, in a heavy saucepan over medium heat, combine onions and vinegar. Cover with wax paper and lid. Cook gently for 30 minutes. Remove paper and lid, add the honey, and cook until the liquid has nearly evaporated and the onions are caramelized. Season to taste with salt and pepper. In a small bowl, mash the Cashel Blue cheese with a fork and blend with the yogurt.
To serve, remove pastry from tart pans and place in the center of a warmed serving plate. With a slotted spoon, fill each with enough red onion mixture to cover base. Place a spoonful of Cashel Blue cheese mixture on top. Drizzle with reduced balsamic vinegar and garnish with a sprig of fresh chervil. Serves 6 as a starter.