Onion tart with sherry peppers sauce

Yield: 1 servings

Measure Ingredient
1¾ cup All-purpose flour
1 \N Stick cold unsalted butter; cut into bits (1/2
\N \N ; cup)
2 tablespoons Vegetable shortening
½ teaspoon Salt
\N \N Raw rice for weighting the shell
3 pounds Large onions; sliced thin
¼ cup Olive oil
1 tablespoon All-purpose flour
2 cups Half-and-half
4 larges Eggs
1½ tablespoon Sherry Peppers Sauce or
\N \N ; white-wineWorcestershire sauce
1½ teaspoon Salt
1 teaspoon Minced fresh thyme or 1/4 teaspoon dried
\N \N ***FOR THE TOMATO BASIL CONCASSE AS AN
\N \N ; ACCOMPANIMENT***
2 larges Tomatoes; seeded and chopped
2 teaspoons Extra-virgin olive oil
1 teaspoon Red-wine vinegar
⅓ cup Finely chopped fresh basil leavesBR
\N \N Basil sprigs for garnish

FOR THE SHELL

FOR THE FILLING

To make the shell:

In a large bowl blend together the flour, the butter, the shortening, and the salt until the mixture resembles meal. Add 4 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Chill the dough, wrapped well and flattened slightly, for 1 hour.

Roll out the dough ⅛ inch thick on a lightly floured surface, fit it into an 11-inch tart pan with a removable fluted rim, leaving a 1-inch overhang, and fold the overhang inward, pressing it against the side of the shell so the dough stands slightly above the edge of the pan. Prick the bottom of the shell lightly with a fork and chill the shell for 30 minutes. Line the shell with foil, fill the foil with the rice, and bake the shell in the lower third of a preheated oven for 20 minutes. Remove the foil and rice carefully, bake the shell for 5 to 7 minutes more, or until it is pale golden, and let it cool in the pan on a rack. (The shell may be made 1 day in advance and kept covered at room temperature).

To make the filling:

In a heavy kettle cook the onions in the oil, covered, over moderately high heat, stirring occasionally, for 15 minutes. Uncover the kettle and cook the onions for moderate heat, stirring occasionally, for 1 hour, or until they are golden. Add the flour, cook the mixture, stirring, for 1 minute, and remove the kettle from the heat. Stir in 1 cup of the half-and-half and combine the mixture well. In a large bowl whisk together the eggs, the remaining 1 cup half-and-half, the Sherry Peppers Sauce, the salt, and the thyme, add the onion mixture, and combine the filling well.

Put the shell on a baking sheet, pour the filling into it, and bake the tart in the middle of a preheated 375F. oven for 30 to 35 minutes, or until it is set. Let the tart cool in the pan on a rack for 15 minutes. Serve the tart warm with the tomato basil concasse garnished with the basil sprigs.

To make the sauce:

In a bowl combine well the tomatoes, the oil, the vinegar, and salt and pepper to taste and stir in the basil. (The concasse may be made 2 hours in advance and kept covered and chilled). Makes about 2½ cups.

Serves 4 to 6.

Gourmet May 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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