DEBORAH MADISON'S FRAGRANT ONION TART
The chef and gardener Deborah Madison has been writing almost entirely about vegetables for more than 25 years. This recipe comes from her book"Vegetable Literacy," which breaks down the universe of vegetables into botanical families - the Carrots (carrot, celery, fennel, parsnips), the Sunflowers (sunchoke, cardoon, artichoke, endive, escarole, lettuce) and so on.
Provided by Julia Moskin
Categories dinner, main course
Time 1h45m
Yield 4 main course servings, or 6 to 8 appetizer servings
Number Of Ingredients 13
Steps:
- To make the filling, cut onions in half, peel them, and if they are strong, put them in a bowl of cold water. It doesn't take long for that to reduce their sting. Finely dice them.
- If you're using bacon, fry until browned and nearly crisp, then scoop out and drain on a paper towel. Throw out bacon grease, wipe out pan and add 2 tablespoons butter. When melted, add onions, thyme and 3/4 teaspoon salt. Cook over medium heat, stirring occasionally, about 25 minutes. The onions needn't be caramelized, but should just take on a faint golden hue. When done, let them cool slightly. Taste for salt (they'll be very sweet, you might want to add more) and season well with pepper.
- While onions cook, whisk eggs with crème fraîche and milk. Stir in cooled onions, cheese and bacon, if using.
- To make the crust, put flour and 1/4 teaspoon salt in the bowl of a stand mixer fitted with a paddle attachment. Add 6 tablespoons butter and turn mixer to low speed until butter has broken into small, pebble-size pieces. Drizzle in ice water until dough looks clumpy and damp. (You'll use about 3 tablespoons, fewer if butter was soft.) Form dough into a disk or a rectangle to correspond to the shape pan you're using. You have a few choices: a 9-inch tart pan, a square tart pan or a rectangular one (11 by 81/2 inches), all with removable bottoms. Wrap dough in plastic and refrigerate.
- Heat oven to 400 degrees. Roll dough to fit tart pan, then drape dough in pan. Neatly press dough into pan and shape it. Set it on a sheet pan. Pour onion mixture into tart pan, and bake until surface is golden and browned in places, 45 to 50 minutes. Let cool to warm before cutting into slices and serving.
Nutrition Facts : @context http, Calories 655, UnsaturatedFat 14 grams, Carbohydrate 54 grams, Fat 41 grams, Fiber 8 grams, Protein 22 grams, SaturatedFat 24 grams, Sodium 852 milligrams, Sugar 14 grams, TransFat 1 gram
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nwakaeze miracle
[email protected]This is one of my favorite recipes! It's always a hit when I make it for friends and family. The tart is easy to make and always turns out perfectly.
Dulah Dahost
[email protected]I'm not a big fan of goat cheese, so I substituted feta instead. The tart was still delicious, although I think the goat cheese would have added a nice tang.
Swaylee Sparks
[email protected]This tart was a bit too oily for my taste. I think I might try using less butter next time.
Aiyan Ahmed
[email protected]I love the simplicity of this recipe. It's made with a few basic ingredients, but the result is anything but ordinary. The tart is savory, flavorful, and sure to impress.
Shah Geee
[email protected]This recipe is a keeper! The tart was easy to make and incredibly delicious. I'll definitely be making it again and again.
ANDYMAN UG OFFICAL
[email protected]I wasn't sure about the combination of onions and goat cheese, but I was pleasantly surprised. The flavors melded together perfectly and the tart was a hit at my dinner party.
Juliet muriithi33
[email protected]This tart is a bit time-consuming to make, but it's worth the effort. The caramelized onions are divine and the goat cheese adds a lovely tang. I highly recommend it!
Miracle Anaje
[email protected]I love the versatility of this recipe. I've made it with different types of cheese and herbs, and it always turns out great. It's a great way to use up leftover onions.
Keno Lady
[email protected]I'm a beginner in the kitchen and this recipe was easy to follow. The tart turned out beautifully and tasted delicious. I'm definitely going to try more recipes from Deborah Madison.
Jerry Burch
[email protected]This recipe was a bit more work than I expected, but the end result was worth it. The tart was incredibly flavorful and disappeared quickly at my brunch party.
Anika Adonis
[email protected]The caramelized onions were a bit too sweet for my taste, but the overall flavor of the tart was good. I might try reducing the amount of sugar next time.
Collins Ikechukwu Onukwugha
[email protected]This is a go-to recipe for potlucks and gatherings. It's always a crowd-pleaser, and I appreciate that it can be made ahead of time.
Md Ariful Hossen
[email protected]My first attempt at making this tart turned out great! The instructions were clear and easy to follow, and the result was a golden-brown tart with a perfectly cooked filling.
Theresa Eberlanz
[email protected]I love how this recipe elevates simple ingredients into something truly special. The slow-cooked onions develop an incredible depth of flavor, and the goat cheese adds a touch of tanginess that balances out the sweetness.
Ashlea Lands
[email protected]This recipe was a hit at my dinner party! Everyone raved about the rich, caramelized flavor of the onions and the creamy texture of the goat cheese. The tart was easy to assemble and baked to perfection.
Ayesha Yaseen
[email protected]Deborah Madison's Fragrant Onion Tart is an absolute delight! The combination of caramelized onions, goat cheese, and fresh herbs creates a symphony of flavors that dance on your palate. The crust is flaky and buttery, providing the perfect base for