Recipe
February 27, 2009
Vidalia Onion Tart Recipe
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.
Directions
Yield:
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.