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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I use this as a side dish, an appetizer and also as a main dish. I found this recipe in New Frontiers in Western Cooking by Greg Patent (2002). I often use yellow organic onions in place of sweet onions. Both variations taste wonderful. Ingredients:
2 cups unbleached white flour |
1/2 teaspoon salt |
3/4 cup cold butter |
1/2 cup ice water |
3 large sweet onions (such as walla walla) |
1/2 cup unbleached white flour, for coating |
3 tablespoons butter, divided |
3 tablespoons olive oil, divided |
3 eggs |
1 cup whole milk |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon freshly grated nutmeg |
1 tablespoon chopped fresh oregano |
5 tablespoons freshly grated parmesan cheese, divided |
Directions:
1. Prepare pastry in food processor:.
2. Place flour, salt, and butter in work bowl fitted with metal blade. Process until mixture resembles coarse corn meal.
3. While mixing, gradually add ice water through tube and process until mixture forms a ball.
4. Remove dough from work bowl.
5. Shape into 6-inch disk and wrap in plastic wrap.
6. Refrigerate for 1 hour.
7. (Pastry may also be made by hand according to individual's methods.).
8. Roll out pastry between two pieces of parchment paper into 13 circle - or something resembleing a circle.
9. Place into 10 quiche or tart pan. (Tart pan with removable bottom makes for a more elegant presentation.).
10. Fold pastry onto itself forming a double side wall. Prepare edge with decorative trim by finger crimping around entire pan.
11. Meanwhile, preheat oven to 400 degrees.
12. Line pastry bottom with foil. Weigh down pastry by spreading beans or rice on bottom.
13. Bake 15 to 20 minutes-or until edge of pastry is SLIGHTLY browned. Romove foil and weights.
14. Cool pastry.
15. Prepare Filling:.
16. Peel onions and slice into 1/4 thick slices.
17. Spread flour onto plate.
18. Dredge onion slices in flour. Set aside.
19. Heat 1 1/2 T of the olive oil and 1 1/2 T of the butter in a 12 skillet over medium-low heat.
20. When oil/butter is hot, brown 1/2 of the onion slices.(About 4-5 minutes each side.).
21. Place on paper towels to drain.
22. Add remaining 1 1/2 T olive oil and 1 1/2 T butter to skillet and brown remaining onion slices. (About 4-5 minutes each side.).
23. Place on paper towels to drain. Set aside.
24. In a medium bowl whisk eggs, milk, salt, pepper, nutmeg, and oregano until well combined. Set aside.
25. Spread 3 T of grated Parmesan on bottom of prepared pastry.
26. Arrange browned onion slices to completely cover bottom of prepared pastry.
27. Pour egg mixture over onions.
28. Sprinkle with remaining 2 T of Parmesan cheese.
29. Bake 45 to 50 minutes or until it is puffed and browned and the filling is set.
30. Cool tart at least 5 minutes before serving.
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