FOR THE SHELL
1 3/4 c All-purpose flour
1 Stick cold unsalted butter;
-cut into bits (1/2
; cup)
2 tb Vegetable shortening
1/2 ts Salt
Raw rice for weighting the
-shell
FOR THE FILLING
3 lb Large onions; sliced thin
1/4 c Olive oil
1 tb All-purpose flour
2 c Half-and-half
4 lg Eggs
1 1/2 tb Sherry Peppers Sauce or
; white-wineWorcestershire
-sauce
1 1/2 ts Salt
1 ts Minced fresh thyme or 1/4
-teaspoon dried
***FOR THE TOMATO BASIL
-CONCASSE AS AN
; ACCOMPANIMENT***
2 lg Tomatoes; seeded and chopped
2 ts Extra-virgin olive oil
1 ts Red-wine vinegar
1/3 c Finely chopped fresh basil
-leavesBR
Basil sprigs for garnish
To make the shell:
In a large bowl blend together the flour, the butter, the shortening, and
the salt until the mixture resembles meal. Add 4 tablespoons ice water,
toss the mixture until the water is incorporated, and form the dough into a
ball. Chill the dough, wrapped well and flattened slightly, for 1 hour.
Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into
an 11-inch tart pan with a removable fluted rim, leaving a 1-inch overhang,
and fold the overhang inward, pressing it against the side of the shell so
the dough stands slightly above the edge of the pan. Prick the bottom of
the shell lightly with a fork and chill the shell for 30 minutes. Line the
shell with foil, fill the foil with the rice, and bake the shell in the
lower third of a preheated oven for 20 minutes. Remove the foil and rice
carefully, bake the shell for 5 to 7 minutes more, or until it is pale
golden, and let it cool in the pan on a rack. (The shell may be made 1 day
in advance and kept covered at room temperature).
To make the filling:
In a heavy kettle cook the onions in the oil, covered, over moderately high
heat, stirring occasionally, for 15 minutes. Uncover the kettle and cook
the onions for moderate heat, stirring occasionally, for 1 hour, or until
they are golden. Add the flour, cook the mixture, stirring, for 1 minute,
and remove the kettle from the heat. Stir in 1 cup of the half-and-half and
combine the mixture well. In a large bowl whisk together the eggs, the
remaining 1 cup half-and-half, the Sherry Peppers Sauce, the salt, and the
thyme, add the onion mixture, and combine the filling well.
Put the shell on a baking sheet, pour the filling into it, and bake the
tart in the middle of a preheated 375F. oven for 30 to 35 minutes, or until
it is set. Let the tart cool in the pan on a rack for 15 minutes. Serve the
tart warm with the tomato basil concasse garnished with the basil sprigs.
To make the sauce:
In a bowl combine well the tomatoes, the oil, the vinegar, and salt and
pepper to taste and stir in the basil. (The concasse may be made 2 hours in
advance and kept covered and chilled). Makes about 2 1/2 cups.
Serves 4 to 6.
Yields
1 servings