Apple-Onion-Gorgonzola Tart

Even though this is currently listed as a vegetable, I may change it to medieval. As I noted I do medieval fests, and this is for one that is coming up in a month. I had previously heard of Apple, Onion, Gorgonzola Tarts, but was unsure of how to make one. This was my third try. The magic additions to this were the sage butter and a good crust. It is quick to put together even though it takes a while to bake. I got rave reviews from man, woman, and child alike. Recipe Name: Apple, Onion, Gorgonzola Tart Ingredients: crust 1/3 c lard 1/2 t salt 1 1/8 c AP flour filling 1 red onion 1 1/2 granny smith apple 2 oz gorgonzola, crumbled 2 T butter 1 sprig sage Steps: crust cut butter into flour and salt until pea sized mix in water roll out slightly larger than pie tin, sprinking with flour to avoid sticking place in pan leaving excess hanging over filling mix butter with sage leaves, set aside core and cut apples into thin slices, keeping 1/2 and whole separate peel and cut onion into thin slices layer whole apple into bottom of crust sprinkle with 1/3rd gorgonzola layer onion over apple sprinkle with 1/3rd gorgonzola layer half apple over top sprinkle with remaining gorgonzola crumble sage/butter mixture over top fold excess crust over top of tart for a rustic look bake at 350 for 1 1/2 hours or until crust slightly colors. NOTES: crust is a slight variant from a 1950's pie manual