2 c All-purpose Flour
1 ts Salt
4 tb (1/2 stick) unsalted Butter;
-chilled and diced
1/2 c Cold Water
2 tb Olive Oil
3 lg Yellow Onions; chopped
1/2 c Heavy Cream
1 Whole Egg
Freshly ground Black Pepper
-to taste
1 ds Nutmeg; (optional)
We’re not so far gone that we’re ready for Tarts Anonymous, but we think
you’ll find that tarts make a wonderful finish to a fine French meal. A
thin layer of puff pastry and a bit of fruit or vegetable can be
transformed into an elegant dessert, which we’re serving at our birthday
bash for Recipe-a-Day this weekend.
Today’s recipe is readily prepared if you assemble your mise-en-place, now.
(Mise-en-place defined: French cooking methodry whereby you arrange each
ingredient in the portion and sequence you’ll require it to prepare your
recipe.)
In a large mixing bowl, sift the flour and salt together. Using either your
fingertips, a fork, or a pastry blender, quickly work the chilled butter
pieces into the dry ingredients until the mixture appears crumbly. Stir in
the cold water and mix quickly to form a soft dough. Do not over mix, or
your pastry will be tough and chewy. Shape the pastry into a ball and
flatten it slightly. Wrap it in plastic and chill for at least one hour.
Preheat the oven to 375-F degrees.
In a large saut?pan, warm the olive oil over medium heat. Add the onions
and saut?for about 15 minutes, or until lightly browned. Transfer the
saut?d onions to a large mixing bowl.
In a small mixing bowl, beat the heavy cream and eggs together. Add the
onions, stirring as you go to thoroughly combine all ingredients. Season to
taste with a dash of salt, pepper, and nutmeg (optional). Set aside and
reserve.
On a lightly floured surface, roll out the pastry into a large circle,
about 10 inches in diameter. Transfer the pastry to an 8 or 9 inch tart
pan, preferable with a removable bottom. Gently fit the pastry into the pan
and trim off any excess. Spoon the onion filling into the pastry shell and
bake for 25 to 35 minutes, or until well browned.
Remove the onion tart from the oven and let stand for about 5 minutes to
set, then cut into wedges and serve hot. You may elect to serve the onion
tart as a side dish to the main course, or as a dessert. It’s the cook’s
choice as to when you desire to serve it to guests.
Yields
6 To 8