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.