Vidalia Onion Tart Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Butter stick | 1 1/2 | |
| Ice water | 1/4 Cup (16 tbs) | |
| Vidalia onions | 3 Large, thinly sliced | |
| Paprika | 1/4 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| 1/2 pound sliced bacon, cut crosswise into 1/4-inch strips | ||
| Whole eggs | 2 | |
| Egg yolk | 1 | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
| Nutmeg | 1/8 Teaspoon, freshly grated | |
Directions
1. In a large bowl, combine the flour with a pinch of salt. Cut 1 stick of the butter into 1/2-inch cubes. Cut the butter cubes into the flour until the mixture resembles coarse meal. Add the ice water in a thin stream, tossing until the dough begins to mass together. Add a few more drops of water if necessary. Gather the dough into a ball and press into a 6-inch disk. Wrap tightly; refrigerate until cold but still malleable, 30 to 60 minutes.
2. Meanwhile, in a large heavy saucepan or flameproof casserole, melt the remaining 4 tablespoons butter over moderate heat. Add the onions and reduce the heat to low. Cook, stirring occasionally, until the onions are very soft and golden, about 40 minutes. Pour the onions into a colander and drain off any excess liquid. Place in a large bowl and let cool. Season with 1/2 teaspoon salt, the paprika and the cayenne.
3. On a lightly floured surface, roll out the dough 1/8 inch thick. Fit into an 11-by-1-inch tart pan with a removable bottom, pressing the dough against the sides of the pan without stretching it. Trim the crust even with the rim of the pan. Refrigerate or freeze for at least 30 minutes.
4. Preheat the oven to 350°. Put the chilled tart shell on a baking sheet. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until almost cooked through, about 40 minutes. Remove the foil and weights and cook until golden brown and crisp, 15 minutes. Let cool slightly.
5. Meanwhile, in a large skillet, fry the bacon strips over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes. Drain on paper towels.
6. In a medium bowl, blend the whole eggs and egg yolk together. Mix in the cream and milk. Strain the custard through a fine sieve. Season with the nutmeg. Arrange the onions in the tart shell. Scatter the bacon over the onions and pour the custard mixture over all. Return to the oven and bake for 25 minutes, or until the custard sets.
2. Meanwhile, in a large heavy saucepan or flameproof casserole, melt the remaining 4 tablespoons butter over moderate heat. Add the onions and reduce the heat to low. Cook, stirring occasionally, until the onions are very soft and golden, about 40 minutes. Pour the onions into a colander and drain off any excess liquid. Place in a large bowl and let cool. Season with 1/2 teaspoon salt, the paprika and the cayenne.
3. On a lightly floured surface, roll out the dough 1/8 inch thick. Fit into an 11-by-1-inch tart pan with a removable bottom, pressing the dough against the sides of the pan without stretching it. Trim the crust even with the rim of the pan. Refrigerate or freeze for at least 30 minutes.
4. Preheat the oven to 350°. Put the chilled tart shell on a baking sheet. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until almost cooked through, about 40 minutes. Remove the foil and weights and cook until golden brown and crisp, 15 minutes. Let cool slightly.
5. Meanwhile, in a large skillet, fry the bacon strips over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes. Drain on paper towels.
6. In a medium bowl, blend the whole eggs and egg yolk together. Mix in the cream and milk. Strain the custard through a fine sieve. Season with the nutmeg. Arrange the onions in the tart shell. Scatter the bacon over the onions and pour the custard mixture over all. Return to the oven and bake for 25 minutes, or until the custard sets.
Chef
