This tart recipe comes from Noel Richardson one of my favourite food writers. This tart is a delicious, full of the sweetness of onions. Of course, if you don’t want to make your own crust, feel free to use a purchased unbaked one. However, if you have a food processor, it takes only a few minutes, less time than shopping for one! These make great appetizers. Simply buy mini tart shells, bake them (no need for pie weights) & proceed with filling.
Makes 6 Servings (a 9” tart)
1 1/3 cups unbleached flour
4 oz. cold butter, cut into 8 pieces
1 tsp. salt
¼ cup or more, ice water
Combine flour & salt in processor with a few on/off turns. Add the butter and process, using on/off turns until the mixture is the consistency of coarse meal. With the machine running add water in a stream & process until the dough begins to clump together. If it seems dry add a bit more water, a tablespoon at a time, until it forms moist clumps. Remove the dough from the processor onto clean surface and bring together into a ball. Wrap with plastic wrap, flatten to a disk then chill in the fridge for 1 hour before using. Or make the day before and let the dough warm up a bit until you are able to roll it out.
Preheat the oven to 400 F.
Roll out the dough to an 11” round. Fit into a 9” glass pie plate that has been sprinkled with a tiny bit of flour. Crimp the edges decoratively, prick the crust all over with the tines of a fork. Fit a piece of tin foil into the pie plate & fill with pie weights. Bake in the oven for 10 minutes. Remove from the oven & remove the foil & pie weights. Set crust aside. (You can use a metal, fluted tart pan with a removable bottom, if you wish).
Note: I use dried beans instead of pie weights, they are much cheaper & can be reused.
2Tbsp. unsalted Butter
2 large onions, sliced thin
1 tsp. fresh thyme
Salt & freshly ground black pepper
1 Tbsp. sugar
¼ cup dry red wine
2 Tbsp. red wine vinegar
2 Tbsp. dry sherry
In a large skillet, heat butter until it turns light brown. Add the onions, thyme, salt & pepper; cover the skillet & cook over medium heat for approximately 5 minutes. Remove the lid, sprinkle sugar over the onions & heat until the onions caramelize slightly. Reduce the heat to medium low, add wine, wine vinegar & sherry & let simmer until liquid becomes syrupy, stirring often to avoid sticking & burning. Add salt & pepper to taste. Remove & set aside.
Make The Custard & Fill The Tart:
4 oz. grated Gruyere cheese
1 tsp. chopped fresh rosemary
4 large eggs, beaten
1 cup creamo (or ½ cup homo milk & ½ cup whipping cream)
¼ tsp. salt or more to taste
1/8 tsp. freshly ground black pepper
Pinch of ground nutmeg
Preheat the oven to 350F.
In a medium bowl whisk the eggs to blend. Whisk in the creamo, nutmeg, salt, pepper to taste. Spread the onion jam on the bottom of the tart shell, top with the Gruyere cheese & rosemary. Pour the custard over & place in the preheated oven. Bake for about 45 minutes or until a knife inserted in the middle of the tart comes out clean. Let tart rest for 15 – 20 minutes before cutting.