SEATTLE —
Caramelized Onion Tart with Lemon Thyme
Serves 8 | 9-inch tart
This is an Herbfarm take on an enduring classic— the onion tart. Straightforward and uncomplicated, this hors d'oeuvre is also sophisticated and rustic at the same time. The satisfying sweet savoriness comes from the caramelization of the onions. Don't rush the caramelization and you'll have created something irresistible.
Ingredients
Tart Shell
- 1½ cups Flour
- 8 Tbsp Butter, cold
- Pinch Salt
- 1 Egg, lightly beaten
- 2 Tbsp Cold water, or more as needed
Filling
- 3-4 onions, yellow, large, peeled, ¼" sliced
- 1 bacon slice, julienned crosswise (bacon is optional, but adds umami)
- 4 Tbsp butter, unsalted (or bacon fat)
- 1 Tbsp balsamic vinegar
- 3 Tbsp lemon thyme, fresh, finely chopped, divided use
- ½ cup heavy cream
- 1 egg yolk
- Salt, pepper, nutmeg, to taste Red pepper flakes, for garnish
Directions:
Place flour, butter, and salt in food processor. Pulse until the mixture is the size of peas. Transfer to a bowl. Add beaten egg and cold water, tossing with your fingers, until the dough holds together. If dry, add additional cold water, a tablespoon at a time until dough forms.
Place dough on a lightly floured board. Roll it into a rectangle; fold in thirds, and roll again. Fold the piece in thirds once more, then wrap in plastic wrap. Refrigerate for at least 30 minutes.
Butter a 9" tart pan. Roll dough on a floured surface until it is large enough to fit the pan. Line the pan with the pastry and press to fill edges. Prick the bottom all over with a fork. Roll a rolling pin over the top of the pan to trim the pastry edges. Cut a disc of aluminum foil to fit the bottom of the tart pan. Lay foil circle on top of the dough. Chill the pan for 30 minutes before baking.
BAKE THE TART SHELL
Heat oven to 325°F.
Bake the tart shell for 30-35 minutes. When the edges are lightly browned, remove foil and bake 5 minutes more. Remove fully baked tart shell from oven.
MAKE THE FILLING
While the shell is baking, heat butter and bacon (if using) in a heavy saucepan. Add onions and crok slowly, stirring until they turn very soft and lighr brown, about 30-40 minutes. Remove from heat.
In a separate small bowl, beat the egg yolk into the cream. Stir the mixture into the onions alant with vinegar and 2 tablespoons of the lemon thyme. Season with salt, pepper, and a few good grates of nutmeg, to taste.
BAKING & FINISHING
Add the filling into the tart shell while still warm. Sprinkle remaining thyme and pepper flakes on top.
Return tart to oven. Turn off oven and let tart bake 1 hour in the residual heat. Remove from oven and let cool at least 10 minutes before unmolding.
Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.