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Wednesday, March 23, 2016

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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