Servings: 1

Weight Watcher Smart Points: 116

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Ready In: 15 Minutes


  • 3 oz blue cheese, crumbled
  • 2 T coconut oil*
  • 1 egg
  • 2 T all-purpose flour
  • 2 tsp minced garlic
  • 1/2 c heavy cream
  • 1/3 c ice water
  • 1 c muenster cheese, grated
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 1/2 tsp sugar
  • 4 c sweet onion, sliced thin (I used Vidalia)
  • 1 tsp thyme
  • 8 T very cold unsalted butter, cut into pieces
  • 1 Blue Cheese Pastry


  1. Add flour, salt and sugar to a food processor
  2. Pulse 6 times
  3. Add butter and pulse 12-13 one second pulses until mixture resembles coarse meal
  4. You'll see pea-size pieces
  5. Add blue cheese and 1 T water
  6. Pulse just 4 to 5 one second pulses to incorporate
  7. Add another tablespoon of water and pulse again
  8. Keep adding water a little at atime, when dough begins to clump together, dump onto a sheet of waxed paper and form into a ball
  9. Add a sprinkle of water if dough won't stick together and form a solid 4 inch disc
  10. Work quickly
  11. Wrap in plastic wrap and refrigerate 30 minutes or up to 2 days.When ready to bake, roll dough into a 13 inch circle and place on a cookie sheet or pizza pan
  12. Place filling of choice in center, spread evenly and fold edges over
  13. Bake.Heat a large skillet to medium-low
  14. Add coconut oil and heat
  15. Add onions, saute until translucent, about 20 minutes
  16. Add garlic, thyme, salt and pepper
  17. Stir
  18. *You may need to add 1 to 2 more tablespoons of oil
  19. If so add it now and allow it to melt
  20. Then add flour and stir constantly 2 minutes
  21. Whisk egg and cream together
  22. Add heavy cream and egg mixture; stir 1 to 2 minutes until mixture become thick
  23. Pour into the center of the Blue Cheese Pastry (that has been rolled to 13 inch diameter and explained in above recipe) and spread evenly to 1 and 1/2 inches from the side
  24. Evenly sprinkle cheese over top of onion mixture
  25. Fold up the crust around the onions
  26. Bake 25 to 30 minutes at 350 degrees until cheese is bubbly and crust is golden brown
  27. Cool on a wire rack slightly, transfer to a serving dish and serve immediately.

Leave a Comment