Provencal onion and herb tart
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Red and white pearl onions |
| 1 | tablespoon | Olive oil |
| ¼ | tablespoon | Kosher salt |
| ¼ | cup | Dry white wine |
| 1 | Pate Brisee tart shell; pre-baked | |
| ½ | cup | Freshly-grated Parmesan |
| 2 | teaspoons | Fresh thyme |
Directions
In a large saucepan, blanch the onions in boiling water for 5 minutes.
Remove the onions from the water, peel, and set aside.
Warm the olive oil over high heat in a large saute pan. Add the onions, sprinkle onions with salt, and saute over high heat for 7 minutes. Add wine, and continue to cook until the onions are very tender. Remove from heat.
Sprinkle the tart shell with the grated Parmesan; reserve 1 tablespoon for later use. Arrange the onions on top of the cheese, and sprinkle onions with reserved Parmesan. Serve immediately.
Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "1 tart" Per serving: 161 Calories (kcal); 14g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1413mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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