Sun-dried Tomato & Caramelized Onion Tart

By smleonard

Ingredients

• Pastry:
• 1 cup flour
• 1 teaspoon salt
• 1/3 cup shortening
• 3 to 4 tablespoons cold water
• Filling:
• 2 tablespoons butter
• 1 teaspoon sugar
• 1 cup sliced onion
• 6 ounces Gouda cheese, shredded (about 1 1/2 cups)
• 1/2 cup sun-dried tomatoes packed in olive oil, well drained
• 3 green onions with tops, chopped fine
• 3 eggs
• 3/4 cup half and half
• 1/2 teaspoon dry mustard or Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 drops Liquid Smoke

Details

Servings 8
Adapted from thermador.com

Preparation

Step 1

Preheat oven; set to convection at 350°F.

n a medium bowl, combine flour and salt; using a pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, one tablespoon at a time, tossing lightly with a fork until all flour is evenly moistened. On a lightly floured board, roll dough into a circle about 12-inches in diameter. Loosely wrap pastry onto rolling pin; ease into a 9-inch tart pan with removable bottom. Press to conform to sides and bottom of pan; trim pastry even with edge of pan. Cook in preheated oven for 10 to 12 minutes or until crust is firm to touch; remove and cool on rack.

Preheat oven; set to convection at 375°F.

Increase convection oven temperature to 375°F. In a large skillet, melt butter over medium heat; add sugar and onion slices. Cook until onions are golden brown and soft. Sprinkle Gouda cheese in bottom of tart shell. Top with caramelized onions, sun-dried tomatoes and green onion. In a medium bowl, beat eggs, half and half, mustard, salt, pepper and Liquid Smoke. Pour egg mixture over cheese and vegetables; place tart on small baking sheet and cook in preheated convection oven at 375ºF for 25 minutes or until filling is firm. Cool on rack 10 minutes; remove from pan and serve.
Makes 8 servings.

For traditional (non-convection) baking:

Preheat and bake setting: Crust: 375ºF Time: Crust: 10 to15 minutes Filling: 400ºF Filling: 20 to 25 minutes