Wednesday, November 7, 2007
The Easiest Onion Tart You'll Ever Make
Quiches and tarts are not inherently difficult to make but with the sauteeing of ingredients, making the crust and mixing the custard, they can end up being a giant pain in the you-know-what. This tart is different. It doesn't have a million ingredients. Just the basics, done right. And it is heavenly.
EASIEST ONION TART
1 large onion (maybe even a tad wee bit more than this)
1/2 to 3/4 C grated cheddar. (Now I'm usually all for adding more cheese to anything, but I've only ever made it with 1/2 C and it's seemed right).
2 eggs (or 1/2 C eggbeaters - that's right, I didn't even use real eggs)
salt and pepper
1 T fresh thyme (use less if you're using dried)
1 recipe crust
Slice the onion so that you have long strips of onion, not a dice. Add a T of oil to a non-stick pan on low heat. Cook the onion until carmelized, this can take 20-30 minutes, you can make the crust while it's happening, if you're a good multi-tasker. Onions are carmelized when they turn a golden brown and taste very sweet. Make sure the heat is low, or they will start to crisp up on you, which is not what you want at all. When they're done, add salt and pepper to taste, and the thyme. Put in a bowl and mix with the cheddar and the egg mixture. Pour into the crusts.
I cook mine in the toaster oven at 350 for 25-35 minutes or until the center is set and the crust is browned a bit. If you try it in a regular oven I would probably increase the heat slightly, but feel free to share what worked for you.
Here's the crust:
1 C flour
1 T sugar
1/3 C butter
4-6 + T of ice water
This is a million times easier with a KitchenAid mixer. Cutting shortening/butter in by hand is no fun. So, mix together dry ingredients in the mixer. Add butter (still cold from the fridge, make sure it's not warm or room temp) in small chunks (I tend to cut my in tablespoon sized slabs). Mix until the whole mixture has a coarse sand or pebbley consistency. And this is where it gets hard. Add water. The amount you need varies based on where you live, the weather, the mood of your crust. You'll need to learn to add enough that it all holds together as a dough, but not so much that it's a wet mess. Go slowly, mix carefully. I don't measure anymore. I pour straight from my Brita of ice water into the mix (while the mixer is running) and see if it becomes a ball. I separated it into 4 small disks (because of making the mini-tarts) and let it refridgerate while I was grating the cheddar and finishing the onions. Then I rolled each out, and stuck it in the pie tins.