Celebrate summer's gorgeous onions with this savory tart.
When the summer onions come in, all firm and beautiful, it’s only natural to cook something showcasing them. Eyeing the piles of firm, golden goodies in the open-air market, I was inspired to make a shortcut tart filled with melt-in-the-mouth onion filling. And here it is. It calls for a little thinking ahead, but follow my schedule and you’ll see that all the steps are easy. The result is a tart that’s delightfully light, yet robust enough to serve as a vegetarian main dish for 4.
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 egg yolk, beaten
- 1-2 tablespoon water
- 2 pounds onions, sliced
- 3 tablespoons butter or olive oil
- 2 eggs, beaten
- 1/2 cup milk
- 1/2 cup Emmenthal cheese, grated or chopped fine (may substitute another, not-too-salty firm cheese)
- 1 teaspoon salt
- Black pepper to taste
- 1/2 teaspoon dried thyme
For 10″ crust
Method for crust:
In the food processor: Mix flour and salt. Blend in the butter, processing until the mixture looks sandy. Add the yolk and 1 tablespoon of water. If the dough is flexible and holds together well, add no more water. If it’s not coming together, add water by teaspoons, processing after each addition and stopping when a ball of dough forms.
By hand: Sift the flour into a large bowl. Add salt and mix well. Rub the butter into it until sandy. Add beaten yolk and 1 tablespoon water. Add more water by teaspoons to make a flexible dough. Knead lightly for a few minutes.
Roll out the dough lightly on a floured surface. Place it in a greased tart or pie pan. If your kitchen is very warm, put it in the fridge.
Preheat oven to 350° F (175° C).
Method for onion filling:
In a large, deep skillet and over low heat, melt the butter or heat the oil.
Raise the heat to medium. Add the sliced onions to the skillet, stirring until they soften and fit in it comfortably. Now lower the heat again.
Cover the onions but keep the lid tilted. They will require 20-30 minutes to caramelize. Stir occasionally to distribute them in the skillet and make sure they’re not getting scorched.
Remove the cooked onions from the heat.
Mix the eggs, milk and cheese well. Season with salt, pepper and thyme.
Pour the onions onto the crust, making an even layer. Pour the milk mixture on top, smoothing it out.
Bake for 30-40 minutes or until the pastry is baked and the filling is cooked through and golden. Cover the top with tin foil if it looks like it will burn before the crust is ready.
Serve at room temperature.
Related Topics: Vegetarian