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- Caramelized Onion Tart
- This tart is a vehicle for caramelized onions. Today I make a version of this memory It’s so rich that I like to serve it cut in thin slivers, served with a glass of wine.
- Caramelized Onion Tart
- Serves 8-12
- For the dough – adapted from a recipe by Alice Waters:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled, cut in 1/4 inch cubes
- 3 tablespoons ice water
- Stir flour and salt together with a fork. Toss in butter. Work the butter into the flour with a fork or your fingertips until it resembles coarse meal, with some pieces of the butter apparent. Sprinkle in the water while stirring with a fork until the dough comes together, adding another tablespoon of water if necessary. Form into a ball and flatten. Wrap in plastic wrap and refrigerate 1 hour
- For the filling:
- 2 tablespoons olive oil
- 2 pounds yellow onion, peeled and thinly sliced
- 1 teaspoon salt
- 2 tablespoons port wine
- 1 teaspoon freshly ground black pepper
- 2 ounces finely grated Gruyère cheese
- 1 teaspoon fresh thyme, plus extra for garnish
- 1 egg, slightly beaten
- Heat olive oil over medium heat in a deep skillet or pot. Add onions and salt. Cook onions, stirring occasionally, until they are golden brown, soft and squidgy, about 30 minutes. Add port wine and cook, stirring, 2 minutes. Remove onions from heat and stir in the pepper. Cool slightly.
- While the onions are cooling, roll out the dough to fit in the bottom and up the side of a 10-inch round tart tin. Sprinkle half of the cheese over the bottom of the tart. Spoon onions into the shell and spread evenly. Sprinkle 1 teaspoon thyme over the onions. Brush the exposed crust rim with the egg wash. Sprinkle the tart and crust with the remaining cheese.
- Bake in a preheated 375 F. oven until the crust is firm and golden and the onions have turned a rich golden brown, without blackening, about 30 minutes. Remove and cool slightly. Serve slightly warm or at room temperature garnished with thyme sprigs.
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