![]() ![]() Let cool on a rack at least 15 minutes before cutting into squares to serve. Bake until crust is crisp and golden, about 40 to 45 minutes. Fold the hanging dough back over the onion to form a border crust around the edges. Spread the onions on the dough, and sprinkle with the grated cheese. (If you have a hard time rolling out such a large piece of dough, roll between layers of parchment paper.) Fit the dough into the prepared pan, letting the excess dough hang over the edges. On a floured surface, roll out the dough to a rectangle a little larger than the cookie sheet. Let cool while you roll out the dough.īutter a 15-by-10-inch rimmed cookie sheet. Uncover, and increase the heat to simmer away any excess liquid, which will take about 15 minutes. Add the cream, bring to a simmer, and cook, covered, until tender, about 20 minutes. Cook until wilted but not colored, about 10 to 15 minutes. Add the onions, and season with the salt. In a large skillet, melt the butter over medium heat. Drain the onions, then add them to the bowl. Wrap the dough in plastic wrap, and let it rest in the refrigerator while you prepare the onions. Ingredients 4 medium onions 50 g unsalted butter 4 sprigs of fresh thyme 4 fresh bay leaves 2 tablespoons soft dark brown sugar 4 tablespoons cider. In a bowl, lightly beat the eggs, then add nutmeg, ground pepper, and grated cheese. Add 1/2 cup ice water, and stir just until a dough forms. Add 8 tablespoons (1 stick) chilled butter, and combine with fingers or a pastry blender until it has the texture of coarse meal. Make the crust: In a medium bowl, combine flour and 1/2 teaspoon salt. Username or e-mail Password Password forgotten or. Dump the dough on a floured counter and knead a few times, until it comes together it -shouldn’t be too sticky or crumbly. Directions Butter a 10-inch tart pan with removable bottom set aside. The Onion Tart recipe out of our category Onion EatSmarter has over 80,000 healthy & delicious recipes online. Add a little more water if it’s too dry, or a little more flour if it’s too wet. Drizzle in the water, and pulse until the dough just comes together, about 10 seconds. Scatter in the butter cubes, and process in pulses until the butter looks like coarse crumbs. For the dough: Pulse together the flour and salt in a food processor. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |