Sweet Onion Tart
Sweet Onion Tart
8 - 12 servings
Perfect for Sunday Brunch or outdoor gathering. Also, yummy as an afternoon snack!
1 puff pastry sheet (see notes below)
2 large shallots
4 cloves organic peeled garlic
4 ounces red onion, peeled and sliced
10 ounces leeks (white parts only) cut to julienne
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. Dock (poke the dough in a few areas 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.
Set aside. 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.
Set aside. 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.
Puff Pastry Sheets can be found at major grocers in the frozen section. Some stores even carry gluten free puff pastry. Be certain to work with well chilled pastry to ensure all of the dough rises and crisps.