Vidalia Onion Tart
YIELDS 9 - INCH TART
Ingredients:
1 sheet Frozen puff pastry dough, thawed
2 Shallots, peeled, left whole
1 Garlic clove, peeled
1/4 cup Olive oil
1 each Red onion, peeled, sliced thinly
1 cup Vidalia onion or sweet onion, peeled, julienned
1 cup 4 ounces, 113 g Leeks, white part only, cleaned, julienned
2 each Eggs, beaten
3/4 cup Heavy cream
To taste Salt and black pepper
1 tablespoon Chives, finely diced
Method:
Preheat the oven to 375°F (190°C).
Line a 9-inch (22.9 cm) tart pan with puff pastry; prick the dough all over with a fork.
Top with a second pie pan; trim the overhang to 1/2 inch (1.2 cm) beyond the rim. Parbake the unfilled pie shell in a preheated oven for 10 to 15 minutes or until the shell is cooked. Remove from oven, remove second pie pan, and cool.
Turn oven to 350°F (175°C).
Toss shallots and garlic in 1 tablespoon (1/2 ounce, 15 ml) olive oil and wrap loosely in foil; roast for 20 minutes, or until soft.
Heat 1 tablespoon (1/2 ounce, 15 ml) oil over medium heat and slowly caramelize the whole slices of red onion. Handle gently so that they retain their round shape. When well-browned and soft, place slices on bottom of prepared shell.
Smash the roasted shallots and place around the red onion.
Heat remaining oil over medium heat and cook the Vidalia onions and leeks for 10 minutes or until very soft and slightly brown. Scatter evenly over red onion rings in tart shell.
Mash roasted garlic in a bowl and add eggs, cream, salt, pepper, and chives. Mix to combine.
Pour over onions and bake for about 15 minutes, until brown on top; loosely cover with foil and bake until set, 45 minutes.
Remove tart from oven and discard foil. Cool slightly at least 10 minutes before cutting and serving.
Serve with Green Onion–Basil Oil and Roasted Tomato Sauce
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