Onion filling:
2 lbs. red onions or other onions, peeled, sliced
1 C. balsamic vinegar
1/2 t. honey
salt and freshly ground pepper to taste
sprigs of chervil and a little reduced balsamic vinegar, for garnish

Pastry:
1/2 C. whole wheat flour
1/2 C. plus 2 tablespoons all-purpose flour
1/4 C. oatmeal, preferably Irish pinhead-style
2 1/2 oz. softened butter
3/4 C. shredded Swiss cheese
3/4 t. salt
3 T. cold water

Blue cheese topping:
4 oz. soft blue cheese (preferably Cashel Irish Blue)
2 T. plain yogurt

To prepare onion filling:
Place onions and vinegar in heavy saucepan. Cover with wax paper and lid. Cook gently for 30 minutes. Remove lid and paper, add honey and cook until liquid has almost evaporated. Season to taste. Keep warm.

To make pastry:
Blend flours, oatmeal, butter, cheese and salt in blender until consistency of fine crumbs. Add cold water and form a ball. Let pastry rest for 30 minutes, then roll out. Line six 4-inch round fluted tins with pastry, prick with a fork, then allow pastry to rest for at least 30 minutes in the refrigerator.

Preheat oven to 325�F. Bake tarts until pale golden brown.

To prepare cheese:
Mash blue cheese with a fork and blend with the yogurt.

Remove warm baked pastry tarts from tins; place on large warm plates. Fill each with enough red-onion mixture to cover base, and place 1 spoonful of blue cheese mixture on top. Garnish with a drizzle of reduced balsamic vinegar and chervil sprigs.