-PASTRY-
2 Cups a ll-purpose
-flour
1/2 c P uns alted
-butter, cold; cut into bits
1 Easpoon salt
4-8 tablespoons ice water
Pie weights
FILLING
1 lb Onions, about 2 large;
-chopped
2 tb Lard
1 lg Egg
1/2 Up heavy cream
Pn freshly grated nutmeg
PASTRY: Preheat oven to 425 degrees.
In a bowl, with a pastry blender, or in a food processor, blend or pulse
together flour, butter and salt until mixture resembles meal. Add 4
tablespoons ice water and toss or pulse until water is incorporated. If
necessary, add remaining ice water to form a dough and form into a disk.
Lightly dust dough with flour and chill, wrapped in wax paper, for 1 hour.
On a lightly floured surface roll out dough 1/8″ thick and fit into a 9
1/2″ round tart pan with a removable fluted rim. Prick bottom of shell
lightly with a fork and chill 30 minutes. Line shell with foil and fill
with weights. Bake shell in lower third of oven for 10 minutes. Remove
weights and foil and bake shell until pale golden, 5-10 minutes more. Let
the shell cool in the pan on a rack.
Reduce oven temperature to 375 degrees.
FILLING: In a large heavy skillet cook onions in lard over moderately high
heat, stirring, until very soft and golden, about 15 minutes. Transfer
onions to a bowl to cool. In a small bowl, whisk together remaining
ingredients and salt and pepper to taste and whisk in onions.
Pour filling into prepared shell and bake in middle of the oven until
filling is set and top is lightly browned, 25-30 minutes.
Buen Provecho
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submitted by: tpogue@ids2.idsonline.com
I love pickled onions on almost everything. On a salad or a burger. With a
steak or with fish. Just a great addition. Terry
Yields
8 Servings