onion tart
Ingredients
- Servings: 1
- 1 (.25 ounce) package active dry yeast
- 1 pinch white sugar
- 1/2 cup warm water
- 1 egg, at room temperature
- 3 tablespoons butter, at room temperature
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons lemon zest
- 1/2 teaspoon vegetable oil
- 1/2 red onion, sliced
- 1 cup shredded gouda cheese
- 1/2 cup grated parmesan cheese
- 2 jarred roasted piquillo peppers, diced
- 1/4 teaspoon ground black pepper to taste
- 2 eggs
- 1 1/2 cups heavy cream
- 1/4 teaspoon stone-ground mustard
Recipe
Preparation Time: 25 mins
Cook Time: 35 mins
Ready Time: 2 hrs 5 mins
- sprinkle the yeast and sugar over 1/2 cup of warm water in a large bowl. the water should be no more than 100 degrees f (40 degrees c). let stand for 5 minutes until the yeast softens and begins to form a creamy foam. beat in 1 egg and butter. gently stir in the flour, salt, and lemon zest until the dough has pulled together. gather the dough into a ball, then place in a lightly oiled bowl. turn dough ball to coat with oil. cover with a light cloth and let rise in a warm place (80 to 95 degrees f (27 to 35 degrees c)) until doubled in volume, about 45 minutes.
- punch down the dough, and place in a 10-inch tart pan with a removable bottom. spread dough out from the center using fingers. the dough should be thinner in the center and thicker at the edges. chill in the refrigerator for 20 minutes.
- preheat an oven to 350 degrees f (175 degrees c).
- heat the vegetable oil in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. sprinkle chilled tart shell with gouda and parmesan cheeses. arrange the cooked onion and piquillo peppers decoratively over the cheese. beat 2 eggs and heavy cream with the mustard in a bowl; pour egg mixture over the onion and cheese.
- bake in the preheated oven until the crust is golden brown and the custard has set, 30 to 45 minutes.
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