Inspired by a recipe I copied from a blog called Too Many Chefs (www.toomanychefs.com) many, many moons ago.
The original recipe calls for a crust. I decided I could go along without it. It worked well.
So it’s basically up to you – if you decide to go for the full pie just pre-bake your favourite pie crust and reserve.
1 cup prunes, pits removed
2 large sweet onions, sliced very thin
2 tablespoons coconut or olive oil
pinch of salt
1 table spoon of brown sugar
1/2 teaspoon mustard powder
1/2 cup balsamic vinegar (use the cheap stuff)
100 gr medium blue cheese
Preheat the oven (high)
Soak prunes in orange juice or warm water for 20 minutes approximately. Drain. Chop coarsely. Reserve.
Sautee the onions over medium heat in a large sauce pan in the oil until soft. If there is still water from the cooking, drain it.
Add the balsamic vinegar, sugar, mustard, prunes and a pinch of salt (adjust to your taste).
Cook slowly, stirring now and then, until all liquid dries.
Pour the content over crust (if using one) or on a buttered and floured tart pan. Crumble or slice the blue cheese and spread evenly. Sprinkle with a bit of sugar.
Bake until golden and bubbly.
Serve with a green salad and fresh bread.