When I moved to LA from NYC in 1994 I was convinced that I entered a barren land void of the cutting edge food stuff that was going on in "the city". I served fresh figs at a party and guests wanted to know what they were. It was that bad. Yet slowly the city of Angels began to find its palate, in part to the kitchen goddess Suzanne Goin. First with Lucques then AOC. Her straight forward spin on food became my mantra. <br /> <br />I have made this onion blue cheese tart in as it appeared in the LA Times magazine in 2005 as well as taking generous liberties in the type of onions, cheese and even once using store bought puff pastry. Yet what sets this cheese tart or quiche if you will is the filling made with ricottta cheese. <br /> <br />For a very impromptu holiday party this last week I added sage and candied walnuts, replaced the cipollini onions with brown and used gorgonzola. I guess what I'm encouraging all to do is make it once to get the feel of the tart and then create your very own. The secret is the filling and royale. In fact, I've adapted this recipe so much that it's only a memory of the original. <br />

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