>> French Onion Tart == Tart Filling: 1 Tbsp extra virgin olive oil 2 lbs yellow onions, peeled & sliced thin 2 sprigs fresh thyme, leaves removed & stems discarded Sea salt and freshly ground pepper, to taste 1 tsp sherry vinegar (can substitute rice wine vinegar) 1 large egg, lightly beaten ⅔ cup Swiss cheese, shredded == Swiss cheese Pastry Crust ¾ cup whole wheat pastry flour ¼ tsp fine sea salt ¼ tsp paprika 1 cup Swiss cheese, shredded 4 Tbsp very cold butter, shredded using a box grater 1-2 Tbsp cold seltzer =============== - To make the filling: Heat the olive oil in a heavy-bottomed pot over medium-high heat. Add the onions and sauté for 2 minutes. Cover pot, reduce heat as low as it can go without shutting off, and let cook until onions have cooked down and released a lot of their liquid, about 20 minutes. - Meanwhile, prepare the crust: Add the flour, salt, and paprika to the bowl of a food processor. Pulse once or twice to mix the dry ingredients. Add the cheese and butter, then pulse a few times until it forms a sandy-looking mixture. Add 1 Tbsp of seltzer, pulse again until a rough ball of dough comes together. If the mixture is still dry and crumbly, add more seltzer 1 tsp at a time (you may not even need the entire 2 Tbsp), and continue to pulse until you have a ball of dough. Turn the dough out onto an unfloured counter, flatten and shape into a disk. Wrap in plastic wrap and chill for 30 minutes. Preheat the oven to 400ºF. - Back to the filling: Remove cover from the pot of onions, raise heat to medium, add the thyme and season with salt and pepper. Let the onions cook, stirring occasionally to scrape browned bits from the bottom of the pot, until onions turn golden brown, about 30-35 minutes. When onions are golden and very tender, stir in the sherry vinegar. Remove from heat and, using a slotted spoon, transfer onions to a medium bowl to cool. - Forming the Crust: Place the chilled dough between two sheets of parchment paper, and roll it into a 13-circle. Fit dough into a 9 ungreased springform pan. Fold down sides of dough, leaving a 1-high crust. - Finishing the Recipe and Final Touches: Once cooled, add the egg and cheese to the bowl with the onions. Stir to mix well. Pour mixture over the tart crust and spread to the edges using a rubber spatula. Bake for 25 minutes, in preheated oven, until slightly puffed and golden. Remove from oven and let cool for 5-10 minutes before slicing. Serves 6-8. Recipe by: Jennifer Perillio for Food52 [LINK:] food52/recipes/10177-french-onion-tart/
Posted on: Wed, 26 Nov 2014 07:15:49 +0000
Trending Topics
Recently Viewed Topics
© 2015