This savory caramelized onion tart canbe served warm or at room temperature.
Recipe: Savory CaramelizedOnion Tart
For Pastry: Combine flour and salt infood processor. Cut butter into six pieces; add to flour mixture.Process using on/off pulsing until mixture resembles corn meal.Add egg yolk and 2 tablespoons milk; process until dough leavesside of bowl. Add additional milk by teaspoons, if necessary,until dough holds together when pressed. Shape dough into a disc;wrap in plastic wrap. Refrigerate 30 minutes or until firm.
For Flling: Melt butter in a large skilletover medium-high heat. Add onions; cook 5 minutes, stirring occasionally.Reduce heat to medium; continue cooking about 15 minutes or untilonions are softened and caramelized (browned); remove from heat.
In a large bowl, beat eggs. Add sour cream,salt and pepper sauce; mix well. Add onion mixture; mix well.Stir in 1/2 cup of the cheese.
Roll dough out on lightly floured surfaceto 1/4 inch thickness with rolling pin. Cut 12-inch circle; transferto a10-inch tart pan with removable bottom or 10-inch pie plate.Press lightly onto bottom and sides of pan; trim edges even withedge of pan. Spread onion mixture evenly over crust. Sprinklewith remaining 1/2 cup cheese.
If desired, cut scraps of pastry withdecorative cookie cutters; place over tart.
Bake at 450°F (230°C) for 10 minutes.
Reduce oven temperature to 350°F (175°C);continue baking for 30 to 35 minutes, or until golden brown andset in center.
Let stand at least 20 minutes before serving.
Remove rim of tart pan; transfer to platter.Cut into 12 wedges; serve warm or at room temperature.
1 2/3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, softened
1 egg yolk
2 to 3 tablespoons milkFilling:
1/4 cup butter
3 medium onions, thinly sliced
3 large eggs
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1 cup (4 ounces) shredded Wisconsin Gruyere cheese – divideduse
Makes 12 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
If the Savory CaramelizedOnion Tart recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog