Posted by: pwhayes 06-18-99 9:41 PM
Caramelized Onion Tart
Crust:
1-3/4 cups all-purpose flour
1/2 tsp. kosher salt
1/2 Tbsp. sugar
1 stick plus 7 Tbsp. butter, at room temperature,
1/3 cup cold water
Preheat oven to 400 degrees F.
In bowl of an electric mixer at low speed, combine flour, salt, and sugar.
Add butter by chunks and mix until mixture is consistency of coarse meal.
Add water and mix thoroughly, do not over mix or dough will be tough.
Shape dough into a ball, wrap in plastic wrap, and refrigerate.
Divide dough into 6 equal pieces.
On a lightly floured board, roll each piece 1/8-inch thick and press into a 4 to 4-1/2 inch tart pan, making sure it extends 3/4-inch up sides of pan.
Refrigerate 1 to 2 hours.
Line each shell with aluminum foil and fill with beans or pie weights.
Bake 15 min., then remove foil and beans, reduce temp to 375 degrees F,
and bake until light golden brown, about 10 min.
Onion Confit:
3 Tbsp. virgin olive oil
1 Tbsp. butter
3 lbs. red onions, peeled and very thinly sliced
4 Tbsp. sugar
1/2 to 3/4 cup Veal Stock, Vegetable Stock, or low-salt canned broth
3 to 4 Tbsp. sherry vinegar
Kosher salt and freshly ground black pepper
In a large skillet, heat oil and butter over high heat until
shimmering.
Add onions, sprinkle with sugar, and cook without stirring for 5 minute.
Stir, then continue to cook, stirring occasionally, for another 5 minute.
Reduce heat to medium-high and cook 5 minutes more.
Raise heat to high, add 1/2 cup stock, and boil for 1 minute.
Add vinegar and continue cooking 10 to 12 min, reducing heat to medium-high as onions begin to brown.
Taste and add stock if onions are too tart, or vinegar if they are too sweet.
Season with salt and pepper and keep warm.
To Serve:
3 tsp. minced chives
6 Tbsp. Chive Oil (optional)
Remove shells from tart pans. Spoon about 1/2 cup of onions into each shell, sprinkle with minced chives, and place on individual serving plates.
Drizzle each plate with optional chive oil.