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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
For the pastry:
2 cups flour
1 3/4 tsp salt
2 sticks cold butter
1 egg yolk
4-5 tbsp cold water
For the onion filling:
4 to 5 large sweet Vidalia onions, thinly sliced
2 tbsp chopped fresh thyme
1/2 tsp cumin
Dash cayenne
To finish:
4 tbsp butter
A few sprigs fresh thyme
In a food processor, combine the flour and salt. Cut the butter into roughly tbsp-sized pieces and add, then pulse until the mixture looks a bit crumbly. Put in the egg yolk and about 3 tbsp of the water, then run the processor until the dough starts to come together. It should clump into a big ball; if it doesn't, drizzle in another tbsp of the water. You want to add as little liquid as possible.
Remove from the food processor and flatten into two 7-inch disks. Wrap each in plastic wrap and refrigerate about 5 minutes.
In the meantime, make the filling: Saute the onions over a medium flame, stirring very infrequently. Once they soften and begin to brown on each side, return the flame to low and allow to slowly caramelize. During this time, it is important to make sure the onions are spread as evenly as possible across the pan. Every few minutes, scrape the bottom and redistribute the onions so each gains the maximum amount of surface area. The intention is to slowly crisp the onions by enticing the remaining liquids to sweat out, and for the onions to sweeten by condensing in their own juices. If you stir too often, the onions will turn to mush. This process takes about 40 minutes.
When the onions are dark brown, but not burnt, add the thyme, cumin, and season with salt and a touch of cayenne. Set aside.
When ready to make the tarts, preheat the oven to 400. Roll out each disk into a rough circle. No need to be perfect, you just want the dough fairly even. Fold about 1 inch of the edges in all the way around, pinching every inch or so to seal. Slide onto a parchment-lined baking sheet.
Spread about 3/4 cup of the onion filling onto each crust. Top with 2 tbsp of butter, cut into little squares. Bake for 20-30 minutes, until the crust is golden. Garnish with fresh thyme, then cut into 8 wedges and serve.
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CARAMELIZED ONION TARTS
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
For the pastry:
2 cups flour
1 3/4 tsp salt
2 sticks cold butter
1 egg yolk
4-5 tbsp cold water
For the onion filling:
4 to 5 large sweet Vidalia onions, thinly sliced
2 tbsp chopped fresh thyme
1/2 tsp cumin
Dash cayenne
To finish:
4 tbsp butter
A few sprigs fresh thyme
In a food processor, combine the flour and salt. Cut the butter into roughly tbsp-sized pieces and add, then pulse until the mixture looks a bit crumbly. Put in the egg yolk and about 3 tbsp of the water, then run the processor until the dough starts to come together. It should clump into a big ball; if it doesn't, drizzle in another tbsp of the water. You want to add as little liquid as possible.
Remove from the food processor and flatten into two 7-inch disks. Wrap each in plastic wrap and refrigerate about 5 minutes.
In the meantime, make the filling: Saute the onions over a medium flame, stirring very infrequently. Once they soften and begin to brown on each side, return the flame to low and allow to slowly caramelize. During this time, it is important to make sure the onions are spread as evenly as possible across the pan. Every few minutes, scrape the bottom and redistribute the onions so each gains the maximum amount of surface area. The intention is to slowly crisp the onions by enticing the remaining liquids to sweat out, and for the onions to sweeten by condensing in their own juices. If you stir too often, the onions will turn to mush. This process takes about 40 minutes.
When the onions are dark brown, but not burnt, add the thyme, cumin, and season with salt and a touch of cayenne. Set aside.
When ready to make the tarts, preheat the oven to 400. Roll out each disk into a rough circle. No need to be perfect, you just want the dough fairly even. Fold about 1 inch of the edges in all the way around, pinching every inch or so to seal. Slide onto a parchment-lined baking sheet.
Spread about 3/4 cup of the onion filling onto each crust. Top with 2 tbsp of butter, cut into little squares. Bake for 20-30 minutes, until the crust is golden. Garnish with fresh thyme, then cut into 8 wedges and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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