———————CARAMELIZED ONION TART CRUST———————
1 3/4 c All-purpose flour
1/2 ts Kosher salt
1/2 tb Sugar
1 Stick plus 7 tbsp. butter;
-at room temperature
1/3 c Cold water
-ONION CONFIT-
3 tb Virgin olive oil
1 tb Butter
3 lb Red onions; peeled and very
; thinly sliced
4 tb Sugar
1/2 c Veal stock; vegetable stock,
-or
; low-salt canned
; broth, up to 3/4
3 tb Sherry vinegar; up to 4
Kosher salt and freshly
-ground black
; pepper
***SALMON WITH ONION CONFIT
-AND RED WINE
; SALMON SAUCE SALMON***
1 tb Minced fresh savory
1 tb Minced fresh thyme
1 tb Minced fresh parsley
2 tb Minced fresh tarragon
6 Salmon fillets; 5 to 6 oz.
-each
4 ts Olive oil
1 ts Unsalted butter
RED WINE SALMON SAUCE
1 tb Butter
5 lg Shallots; thinly sliced or
; diced
2 Cloves garlic; thinly sliced
1 c Leek greens; cut into
-1/4-inch
; slices
1 c Celery; cut into med. dice
2 Sprigs fresh thyme
1 lb Salmon; cut into 2 to
; 3-inch pieces
3 c Chicken stock; low-salt
-canned
; chicken broth, or
; veal stock
2 1/2 c Full-bodied red wine
Kosher salt and freshly
-ground black
; pepper
CARAMELIZED ONION TART CRUST
1. In the bowl of an electric mixer at low speed, combine the flour,
salt, and sugar. Add the butter by chunks (you may also do this by
hand or with a pastry blender.) When the mixture is the consistency
of coarse meal, add the water and mix thorou ghly, but do not
overmix. The dough will be moist (but it will be tough if overmixed.)
2. Gently shape the dough into a ball, wrap in plastic wrap, and
refrigerate.
3. When ready to bake, divide the dough into 6 equal pieces. On a
lightly floured board, roll each piece 1/8-inch thick and press into
a 4 to 4-1/2 inch tart pan, making sure it extends 3/4-inch up the
sides of the pan. Refrigerate 1 to 2 hours.
4. Preheat the oven to 400 degrees F. Line each shell with aluminum
foil and fill with beans or pie weights. Bake 15 min., then remove
the foil and beans, reduce the temperature to 375 degrees F, and bake
until light golden brown, about 10 min.
ONION CONFIT
1. In a large skillet, heat the oil and butter over high heat until
shimmering. Add the onions, sprinkle with the sugar, and cook without
stirring for 5 min. Stir, then continue to cook, stirring
occasionally, for another 5 min. Reduce the heat to medium-high and
cook 5 min. more.
2. Raise the heat to high, add 1/2 cup stock, and boil for 1 min. Add
the vinegar and continue cooking 10 to 12 min, reducing the heat to
medium-high as the onions begin to brown.
3. Taste and add stock if the onions are too tart, or vinegar if they
are too sweet. Season with salt and pepper and keep warm.
TO SERVE 3 tsp. minced chives 6 Tbsp. Chive Oil (optional)
1. Remove the shells from the tart pans. Spoon about 1/2 cup of the
onions into each shell, sprinkle with the minced chives, and place on
individual serving plates. Drizzle each plate with the optional chive
continued in part 2
Yields
1 servings