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Home Dish French Onion Tart

French Onion Tart

Name: How to cook French Onion Tart - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Performance Triad

French Onion Tart

For the Performance Triad, please use the nutrient & serving size information provided below. Recipe Analysis: (1 serving = 1 slice ) Per Serving: 373 calories; 14g protein; 23g fat, 31g carbs (2 carbs: 1 protein) Recipe = 8 servings of vegetables, 0 servings of fruit (1 vegetable per serving, 0 fruit per serving)

Ingredient

Food ration :

8 servings

Cooking time :

70 mins

1 tbsp

extra virgin olive oil

1 tbsp

butter

2 lb

yellow onions, peeled & sliced thin

sprigs fresh thyme - leaves removed & stems discarded

Sea salt and freshly ground pepper, to taste

1 large

egg, lightly beaten

1 tsp

sherry vinegar

½ cup beef, vegetable or mushroom broth

2/3 cup

(2 oz.) Gruyere cheese, shredded

½ cup cream or half and half

¾ cups (110 grams) whole wheat pastry flour

¼ tsp. (2 grams) fine sea salt

¼ tsp. paprika

1 cup

(3 oz.) Gruyere cheese, shredded

Tbsps. (2 oz.) very cold butter, shredded using a box grater

to 2 Tbsps. cold seltzer

Cooking instructions

* Step 1

To make the filling: Heat the olive oil and butter in a heavy-bottomed pot over medium-high heat.

* Step 2

Add the onions and sauté for 2 minutes.

* Step 3

Cover pot, reduce heat as low as it can go without shutting off, and let cook until onions have cooked down and released a lot of their liquid, about 20 minutes.

* Step 4

Prepare the crust: Add the flour, salt, and paprika to the bowl of a food processor.

* Step 5

Pulse once or twice to mix the dry ingredients

* Step 6

Add the cheese and butter, and then pulse a few times until it forms a sandy-looking mixture

* Step 7

Add 1 Tbsp. of seltzer, pulse again until a rough ball of dough comes together. If the mixture is too dry and crumbly, add more seltzer 1 tsp. at a time (you may not need the entire 2 Tbsps.),and continue to pulse until you have a ball of dough.

* Step 8

Turn the dough out onto an un-floured counter, flatten and shape into a disk. Wrap in plastic wrap and chill for 30 minutes.

* Step 9

Preheat the oven to 400ºF

* Step 10

Filling continued: Remove cover from the pot of onions, raise heat to medium, and add the thyme and season with salt and pepper.

* Step 11

Let the onions cook, stirring occasionally to scrape the browned bits from the bottom of the pot,until onions turn golden brown, about 30 to 35 minutes.

* Step 12

When onions are golden and very tender stir in the sherry vinegar and broth of choice. Cook and stir until most of the broth has vaporized.

* Step 13

Remove from heat and, using a slotted spoon, transfer onions to a medium bowl

* Step 14

NOTE: Let cool a bit before adding cream/egg mixture

* Step 15

Crust continued: Place the chilled dough between two sheets of parchment paper, and roll it into a 13-inch circle.

* Step 16

Peel the top parchment layer off and reverse the dough into the prepared tart pan, lifting the sides to drape (rather than pressing/stretching the dough) the dough into the corners. Press the dough the rest of the way in and up the sides, leaving a 1-inch high crust.

* Step 17

Filling finish: To finish the filling, in a small bowl beat the egg and cream (half and half) together, and then add the mixture to the bowl with the onions. Stir to mix well.

* Step 18

Overall finish:Pour mixture over the tart crust and spread to the edges. Sprinkle cheese on top. Bake for 25 minutes, until slightly puffed and golden.Remove from oven and let cool for 5 to 10 minutes before slicing.

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