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Vidalia Onion Tart Recipe

House Home Photo Vidalia Onion Tart Recipe

A savoury dish for lunch or dinner.

Yield: 
4 servings
Ingredients: 

Vidalia Onion Tart
8 oz. or 1 sheet puff pastry dough, thawed
12 oz. shallots, peeled
3 cloves garlic, peeled
2 tbsp olive oil
1 medium red onion, sliced whole
2 leeks, cleaned, white part only, julienned
2-3 tbsp white wine
2 medium Vidalia onions, julienned
3 large eggs, beaten
13 oz. heavy cream
1 tsp salt
1/2 tsp white pepper
4 tbsp chives, minced

Red Pepper Sauce
2 red peppers, seeded
2 shallots
2 cloves garlic
1 oz. olive oil
2 tsp sugar
Salt and freshly ground black pepper to taste
Cornstarch, if needed

Instructions: 

Vidalia Onion Tart

Step 1: Line a 10" pie dish with puff pastry. Trim overhang to 1" beyond the rim. Poke holes with the tines of a fork in bottom of pastry. Fill with dried beans to keep pastry from rising. Bake at 375°F for 15 minutes or until lightly browned. Remove from oven and set aside.

Step 2: Toss shallots and garlic in 1 tbsp olive oil. Wrap loosely in aluminum foil and roast in the oven at 350°F for 20 minutes or until soft.

Step 3: In sauté pan, heat 1 tbsp olive oil over medium heat. Caramelize red onions, then arrange in tart, followed by the shallots. In same pan, sauté leeks and Vidalia onions until they are transparent, about 5-10 minutes. Reserve for garnish.

Step 4: Mash roasted garlic in a medium to large bowl. Add eggs, cream, salt, pepper and chives. Mix until well blended. Pour into tart shell and bake in 350°F oven until lightly browned on top, approximately 15 minutes. Cover tart with aluminum foil and bake until set, about 45 minutes. Let stand for 10-15 minutes before serving. Garnish with the leek-onion mixture and drizzle with Red Pepper Sauce.

Red Pepper Sauce

Step 1: Roast peppers, shallots and garlic in a 350°F oven for approximately 35 minutes or until the skin on peppers begins to loosen and bubble. Remove from oven and peel peppers.

Step 2: Place peppers, shallots, garlic and olive oil in a blender or food processor to purée. Add sugar and purée until smooth. Place in a small saucepan and bring to a boil. Reduce heat to a simmer and season to taste with salt and pepper. Thicken with cornstarch, if needed.

Photographer: 

Matt Johannsson

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