Saturday, July 25, 2009

Onion Tart

What is better than a tart (or tarte) made with sweet French onions (well Maui anions will do too!)
Thanks to Charlotte for this great recipe that i have made over and over again as it is just as good cold!

To make the filling:
2 1/2 lbs of sweet onions (peeled and sliced),
six large cloves of garlic (peeled and sliced),
1 tbs of olive oil, salt, some sugar.

To make the pastry:
1 cup of plain flour,
a level teaspoonful of salt,
1/4 cup butter 1/4 cup vegetable shortening (cut in small pieces)
eight teaspoonfuls of water.

Preheat your oven to 375F
Heat the olive oil on a pan, add the onions, garlic, water and a teaspoonful each of salt and sugar into a shallow pan with a tight-fitting lid.
Put the lid on and cook the mixture for about 10 minutes. Make sure the onions don't burn but that they gently caramelize.The texture should be soft and creamy.
Take off the lid, turn up the heat and stir the onions frequently for 15 minutes or so, until they are a dark caramel colour and the liquid has all but gone.

To make the pastry:
Place the sieved flour and salt into a bowl , add the butter and shortening. ( i use a food processor here)
Beat the mixture at a slow speed to mix all the ingredients, then increase the speed and continue to beat until the mixture has the texture of breadcrumbs.
Stop beating at that point, drizzle the water over the mixture and beat again on a low speed until the pastry forms a ball
Put the pastry in a ziplock bag and put it in the fridge for 30 minutes.

Make the Tart
Roll out the pastry to fit a greased 10/11" pan, bringing the edges up the sides.
Prick the bottom then spread the onion mixture evenly over it.
Bake the tart for around 30 minutes, or until the pastry is crisp and the onions are a dark golden colour.

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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.