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Pies and Tarts |
Onion Tart
2 pounds minced onions (about 7 cups)
3 tablespoons butter
1 tablespoon olive oil
1 1/2 tablespoon flour
2 eggs
2/3 cup half and half
1/2 teaspoon sea salt
1/8 teaspoon white pepper
pinch of nutmeg
1/2 cup (about 2 oz.) grated Emmenthal cheese
1 8 inch partially cooked pastry shell in a tart pan with a removable
bottom
1 tablespoon butter, cut into tiny pieces
paprika
green onion, for garnish
for the crust;
1 cup all purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/3 cup very cold butter
4 tablespoons very cold water
Cook onions in a heavy skillet with the oil and butter over very low
heat, stirring occasionally until they are extremely tender and a golden
yellow, about 1 hour. In meantime, make the crust. Preheat oven to 400
degrees. In the food processor with the steel chopping blade in place,
whirl the flour, salt, and sugar. Add the butter and the water and
process just until it wants to form a ball. Roll out and fit into 8 or 9
inch flan pan. Line it with a piece of foil, and then layer the foil
with dry beans or pie weights. Bake for 8-9 minutes. Remove foil and
beans, prick bottom of pastry with a fork to keep it from rising. Return
to oven for 3 minutes, or just until it is starting to color. Set aside.
When the onions are cooked for 1 hour, sprinkle with the flour, mix
well, and cook slowly for 2-3 minutes. Allow to cook slightly. Preheat
oven to 375 degrees. Whisk the eggs with the cream and seasonings until
blended. Gradually mix in the onions and half of the cheese. Pour into
partially baked tart shell. Spread on the rest of the cheese and dot the
butter over it. Bake 25-30 minutes, or until it has puffed and browned.
Pies and Tarts |
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