Sweet Onion Tart
By Melissa's Corporate Chefs
1 Puff Pastry Sheet
2 large Shallots
4 cloves Organic Garlic
4 ounces Red onion peeled and sliced
10 ounces Leeks (white parts only) cut to julienne
10 ounces Cipolline Onions or Maui Onions peeled and julienned
3 tablespoons Olive Oil divided
3 Eggs beaten
12 ounces Heavy Cream
Salt and White Pepper to taste
Preheat the oven to 375 degrees.
Line a lightly greased tart pan with the puff pastry sheet.
Trim the overhang to 1 1/2 inches past the rim of the tart pan. Poke the dough with a fork.
Bake the unfilled tart shell for 12-15 minutes or until the dough is cooked and golden brown. Set aside.
Reduce the oven temperature to 350 degrees.
Wrap the shallots, garlic and 1 tablespoon of olive oil loosely in aluminum foil and roast for about 20 minutes, until they become soft.
Heat the second tablespoon of olive oil in a sauté pan over medium heat, and slowly caramelize the red onions.
When browned place the red onions into the tart shell. Cut the roasted shallots into rings, and place into the tart shell.
Heat the remaining olive oil in the same sauté pan. Sauté the leeks and Maui onions for 8-10 minutes or until the onions become transparent.
In a mixing bowl whisk together the reserved garlic, eggs, heavy cream, salt, white pepper, chives, leeks and Maui onions.
Pour the mixture into the tart shell over the red onions. Bake at 350 degrees for 15 minutes. Loosely cover the tart with aluminum foil and bake for an additional 45 minutes, or until set.