Caramelized Onion Tart with Gruyere and Roasted Tomatoes

Ram: “the recipe (for 23cm tart) – i tripled the pastry section only to make two 28cm tarts:”

pastry:

225g flour
pinch of sea salt
150g unsalted butter, chilled and diced
1 medium organic egg, separated

1. place flour and salt into food processor, add butter and process until until mixture resembles fine crumbs (this can also be done by hand).

2. incorporate egg yolk, then add enough water to bring the dough together. i start with 3tbsp of water, then slowly add a Tbsp at a time, as needed, until the dough comes together. Transfer to a large bowl and gather into a ball using your hands.

3. Rest the pastry – wrap pastry in clingfilm and chill for at least an hour. It can be chilled for up to 2 days, or frozen.

4. Preheat oven to 190C. Knead the pastry until it is pliable. Then, roll out thinly on a lightly floured surface. Carefully lift into a 23cm tart tin, 4cm deep, with removable base. Press into the edge of the tin. Trim some excess pastry away but leaving some extra (the pastry might shrink in baking, the rest can be trimmed after the tart is cooked completely). Prick the bottom of the tart with a fork and line with some aluminium foil. Now weight the pastry down with dried beans. Bake for 15 minutes then remove the foil and beans. Brush the pastry case with the egg white, then bake for another 10 minutes until it is lightly coloured. The egg white glaze will prevent the custard from soaking into it.

the filling: (doubled for making two 28cm tarts)

4-5 medium white onions, sliced thinly
fresh thyme
salt
black pepper
1 tsp of wholegrain mustard
1 tsp of dijon mustard
150ml milk
300ml creme fraiche
3 organic eggs
175g gruyere cheese, grated
a handful of rosa (grape) tomatoes, sliced in half
a handful of chives

1. on medium heat, saute the onions in olive oil and butter for about 10 minutes, adding salt and pepper and the fresh thyme. lower the heat a bit and continue cooking and caramelizing the onions until they are a deep brown colour, but not burnt. you can add a bit of sugar to help the caramelization if you want. set aside and cool. once cooled down a bit, spread the caramalized onions to cover the bottom of the pastry shell.

2. whisk the eggs, milk, creme fraiche, chives, and both mustards together in a bowl. add black pepper. then add about half the cheese, then pour the custard into the tart. Scatter the tomatoes halves and some more chives atop the custard, then scatter the remaining cheese. sprinkle some black pepper from the pepper mill.

3. Bake for 35 minutes until golden and puffy. (a bit longer if making a 28cm tart)

4. Remove the tart from the oven and let it rest for a few minutes. Trim any extra pastry off the sides using a knife whilst it is resting. then carefully remove collar of the tart pan, leaving the tart atop its base. best serve hot, though, can be easily reheated.

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One Response

  1. […] to occasional bouts of nostalgia.  Find updates on the next supper club gathering and a recipe for Ram’s savory tart at the Plates and Records blog.  And if you’re in the hood, swing by and visit Joann and 50+ […]

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