This French tart is made with Walla Walla onions.
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For Tart Filling
- 6 tbsp. extra-virgin olive oil
- 2 lb. sweet onions (ideally Walla Walla), halved and thinly sliced
- 1 bay leaf
- 3 wide eggs
- 1/2 c. heavy cream
- 1/3 c. Grated Parmesan cheese
- 3 tbsp. balsamic vinegar
- 4 oz. new goat cheese, crumbled
For Pie Dough Pastry
- 1 1/3 c. flour
- 1/4 tsp. Kosher salt
- 5 tbsp. cool butter, lower up
- 3 tbsp. trans-elephantine free vegetable shortening
- 5 tbsp. ice water
For Summer Herb Pesto
- 1 bunch new basil leaves (2 c. packed)
- 1 bunch dill (1/2 c. packed)
- 1 bunch new mint leaves (2 c. packed)
- 1 bunch chives, coarsely chopped (2/3 c.)
- 3/4 c. extra-virgin olive oil
- 1/4 c. lemon juice
- 1/4 c. Grated Parmesan
- 1/4 c. toasted hazelnuts
- 2 cloves garlic, chopped
- 1/4 tsp. Kosher salt
- 1/4 tsp. black pepper
- Step 1Preheat oven to 375 levels F. In 12-inch skillet, warmth 5 tablespoons oil on medium. Add onions, ba leaf, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook Half-hour or unless onions brown, stirring in general. Discard bay leaf. Let frigid
- Step 2Possess Pie Dough Pastry: In meals processor, mix flour and salt. Add butter and shortening; pulse unless gruesome crumbs manufacture. Add ice water, 1 tablespoon at a time, pulsing after each addition, factual unless wide moist crumbs manufacture. With fingers, form dough into disk; wrap in plastic wrap. Refrigerate Half-hour or in a single day. (If chilled in a single day, let stand Half-hour at room temperature earlier than rolling.)
- Step 3Spray 10-inch tart pan with detachable bottom with nonstick cooking spray. On lighlty floured surface, roll dough to manufacture 12-inch circle. Switch to tart pan, tucking dough into edges of pan. With rolling pin, roll over prime of pan to tidy off extra dough. With fork, slice bottom of pan. Line dough with parchment paper; prime with dried beans or baking weights. Bake 30 to 35 minutes or unless shell is golden around edges.
- Step 4Exercise away parchment and weights from tart shell. Return shell to oven. Bake 10 to fifteen minutes or unless golden.
- Step 5While shell bakes, in wide bowl, drag eggs, cream, Parmesan, vinegar, final 1 tablespoon oil, 1/ 2 teaspoon salt, and 1/4 teaspoon pepper. Situation tart pan on rimmed baking sheet. Add cooled onions to baked shell; unfold evenly. Pour custard over onions. High with goat cheese. Bake 35 to forty five minutes or unless custar is decided. Frosty on wire rack.
- Step 6Possess Sumer Herb Pesto: In meals processor, pulse basil leaves, dill, mint leaves, chives, olive oil, lemon juice, Parmesan cheese, toasted hazelnuts, garlic, salt, and ppeper unless nearly tender. Refrigerate unless ready to exercise. Makes 1 1/2 cup.
- Step 7Abet warmth or chilled with dollop of Summer Herb Pesto.
TART ONLY: About 435 cals, 9 g protein, 25 g carbs, 33 g elephantine (14 g sat),, 2 g fiber, 660 mg sodium