|5/28/2017 6:20:25 PM - ONION TART|
This is a wonderful recipe that was shared to me by my good friend, Yuko Kobayashi-san who runs Kitchen 5 in Tokyo. I'm sure I've adapted it to my own thing over the years, but I always think of her when making this.
For the crust:
1 C flour
1 stick (4 oz.) unsweetened butter, cut into small pieces
a couple pinches of salt
3 Tablespoons of water
For the filling:
2 Tablespoons of olive oil
10 medium onions, sliced thinly
2 bay leaves
salt and pepper to taste
1 C grated gruyere cheese (or any other mild cheese, such as manchego, etc.)
1/2 C cream
1/2 C whole milk
1/2 teaspoon dried thyme
Preheat oven to 350F.
In a large saute pan, warm olive oil and saute onions over high heat. Put in bay leaves. Saute for about 45 minutes to an hour, until the onions are soft, brown, and beginning to carmelize, stirring occasionally. Add salt and pepper to taste.
While sauteing the onions, make the crust. Put the flour, butter and salt into a food processor and pulse until well combined. Slowly add water until it forms a ball. Roll out over a floured flat surface and fit into a large tart pan, crimping the sides.
Spread the grated cheese evenly over bottom, then the sauted onions.
Mix together the eggs, cream and whole milk, lightly salt and pepper to taste, and carefully pour over the onion filling in the crust. Sprinkle the thyme.
Put on top of a baking sheet then into the oven. Bake for 30 minutes. Then raise the temperature to 400F and bake for an additional 10 minutes.
Let cool slightly before serving.
Husband rating: 10
| Monday's Gastronomic World|