Onion and Cheese Tart
Ingredients
1 1/2 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons unsalted butter chilled, and
cut into 1/4" pieces
2 tablespoons lard or vegetable shortening chilled, and
cut into 1/4" pieces
3 tablespoons ice water - (to 5 tbspns)
1 tablespoon butter softened
2 tablespoons vegetable oil
1/2 cup finely-chopped onions
1/8 teaspoon paprika
1/4 pound imported Swiss Gruyere cheese coarsely grated
1/4 pound imported Swiss Emmentaler cheese coarsely grated
2 eggs
1/2 cup light cream
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg, preferably freshly grated
Preparation
1
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Pour 3 tablespoons of ice water over the mixture. Toss together lightly and gather the dough into a ball. Add more water until dough holds together. Wrap in plastic and refrigerate at least 1 hour before using.
3
Preheat the oven to 400 degrees.
4
On a lightly floured surface, roll the dough into a 14-inch round, about 1/8-inch thick. Place the dough in a 9-inch tart pan. Gently press it into the bottom and around the sides of the pan, being careful not to stretch the dough. Trim off the excess dough by rolling the pin over the rim of the pan.
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6
Make the filling: Preheat the oven to 350 degrees. In a heavy 6- to 8-inch skillet, heat the oil over moderate heat until haze forms above it. Add the onions and cook for about 5 minutes, stirring frequently, until they are soft and transparent but not brown. Stir in the paprika and set aside off the heat.
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Serve hot or at room temperature as a first or main course.
Tools
.
Yield:
6.0 servings
Added:
Thursday, December 10, 2009 - 12:58am