Red Onion and Balsamic Tart

By pattie_d

This savory tart makes a wonderful summer lunch.

Ingredients

• Crust:
• Hands-on time: 40 mins. to 55 mins.
• Baking time: 30 mins. to 35 mins.
• Total time: 1 hrs 55 mins. to 2 hrs 17 mins.
• 3/4 cup King Arthur Unbleached All-Purpose Flour
• 1/4 cup Hi-maize Fiber; or substitute 1/2 cup all-purpose flour
• 1/4 cup Vermont cheese powder
• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper or a dash of hot sauce, optional
• 6 tablespoons cold butter
• 1/4 cup shredded Parmesan cheese
• 2 tablespoons cold water
• onion filling
• 1 large red onion, peeled and sliced
• 2 tablespoons butter
• 1 tablespoon balsamic vinegar
• pinch of salt
• 2 large eggs
• 1/2 cup milk or half & half
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• cheese filling
• 1/4 cup soft goat cheese, crumbled

Details

Servings 4
Preparation time 55mins
Cooking time 137mins

Preparation

Step 1

This recipe will also make an 8" or 9" tart. Bake the crust for 12 to 15 minutes, the filled tart for 25 to 30 minutes.

To make tarts ahead of time and freeze, proceed with the directions as written, baking the tart shells for 12 minutes, and the filled tarts for 18 minutes. Cool the tarts to room temperature and remove them from the pans. Place the tarts on a baking sheet, cover the pan tightly with plastic wrap, and place it in the freezer. When ready to serve, preheat the oven to 350°F and, after removing the plastic wrap, transfer the baking sheet to the oven to reheat the tarts for 20 to 25 minutes. Note: This freeze-and-bake method is recommended only for small tarts, not for an 8" or 9" tart.
directions

1) To make the crust: Whisk together the flour, Hi-maize, cheese powder, salt, dry mustard, and pepper or hot sauce.

2) Cut the butter into pats, and work it into the flour till the mixture is crumbly.

3) Toss in the cheese. Add the water, tossing with the flour mixture till moistened; add an extra tablespoon or two of water if necessary, to bring the dough together.

4) Divide the dough into four pieces. Pat each into a disk, wrap, and refrigerate for 30 minutes.

5) Transfer the disks to a lightly floured surface, and roll them into 1/8"-thick circles.

6) Place the circles in 4 1/2" tart pans. Prick bottoms with a fork, and chill in the freezer for 15 minutes, while you preheat the oven to 400°F.

7) Bake the tart shells for 12 to 15 minutes, until light brown around the edges. Remove from the oven and cool.

8) To make the filling: Sauté the onion in the 2 tablespoons butter till translucent.

9) Stir in the vinegar and salt. Remove from the heat.

10) Whisk together the eggs, milk, and seasonings.

11) To assemble the tarts: Place 1/4 of the goat cheese into each tart shell. Add 1/4 of the milk-egg mixture, then top with 1/4 of the sautéed onions.

12) Bake the tarts for 18 to 22 minutes. Remove them from the oven, and cool for 10 minutes before removing from the pans. Serve warm, or at room temperature.

Yield: 4 individual tarts.