Last week, a friend of mine visited from FL. Before her arrival, I promised her the crispness of fall and told her to pack a sweater. Of course, when she arrived — it was well over 80 degrees. After a couple hot, summer-like days, we were relieved that we got a taste of fall weather over the weekend. To celebrate the season, and her visit, I hosted friends over to my house for a fall-cookout and fire in the backyard. We had grilled summer squash and eggplant as well as roasted winter squash – a bridge between the two seasons.
I also made an onion tart – from a recipe that I’ve been eyeing for the last three weeks. It was amazing! Perfect as an appetizer or side dish for your festivities this October.
Onion Tart (from TasteFood)
What You Need
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 6 tablespoons unsalted butter, chilled, cut in 1/4 inch cubes
– 3 tablespoons ice water
– 2 tablespoons olive oil
– 2 pounds yellow onion, peeled and thinly sliced
– 1 teaspoon salt
– 2 tablespoons port wine (I used the red wine open and leftover from earlier in the week)
– 1 teaspoon freshly ground black pepper
– 2 ounces finely grated Gruyère cheese (I used parm, but I think other cheeses would work here- I’m thinking of trying goat cheese next time)
– 1 teaspoon fresh thyme, plus extra for garnish
– 1 egg, slightly beaten
What You Do
1. In a food processor, combine flour, salt, butter, and water. (Note: you can also do this with a folk)
2. Pulse until it resembles coarse meal, with some pieces of the butter apparent, adding another tablespoon of water if necessary.
3. Form into a ball and flatten.
4. Wrap in plastic wrap and refrigerate 1 hour.
5. Heat olive oil over medium heat in a deep skillet or pot.
6. Add onions and salt. Cook onions, stirring occasionally, until they are golden brown, soft and squidgy, about 30 minutes.
7. Add port wine and cook, stirring, 2 minutes.
8. Remove onions from heat and stir in the pepper. Cool slightly.
9. While the onions are cooling, roll out the dough to fit in the bottom and up the side of a 10-inch round tart tin.
10. Sprinkle half of the cheese over the bottom of the tart.
11. Spoon onions into the shell and spread evenly.
12. Sprinkle 1 teaspoon thyme over the onions.
13. Brush the exposed crust rim with the egg wash.
14. Sprinkle the tart and crust with the remaining cheese.
15. Bake in a preheated 375 F. oven until the crust is firm and golden and the onions have turned a rich golden brown, without blackening, about 30 minutes.
16. Remove and cool slightly. Serve slightly warm or at room temperature garnished with thyme sprigs.
Here is the tart before it went into the oven!
We ate it so quickly there are no “after” shots.