Fireside Supper

Filed in archive Recipes on January 7, 2008

Is there anything more delicious than caramelized onions? Yes.
Caramelized onions mixed with caramelized leeks!

Well, you might not think so, but they definitely top my Favorite Foods list. This tart recipe is full of sweet, oniony deliciousness and I think it is fantastic.

I found the recipe on CHOW and adapted it a bit.



Caramelized Leek and Onion Tart

3 tablespoons unsalted butter, at room temperature
2 medium white onions, thinly sliced
2 medium leeks, sliced lengthwise and thinly sliced (white part only)
1 teaspoon finely chopped fresh thyme leaves
2 teaspoons finely chopped fresh marjoram leaves
1 tablespoon finely chopped fresh Italian parsley
1/2 cup crème fraîche
1 egg yolk
1 recipe tart dough, (recipe below) refrigerated

Melt the butter in a large frying pan over medium heat.
When butter is foaming, add the onions and leeks and season the mixture well with salt and freshly ground black pepper.
Let onions and leeks cook gently until they are caramelized and golden brown, about 10-20 minutes.
Remove from the pan and reserve in a mixing bowl.
Combine herbs, egg yolk and crème fraîche with onions and leeks. If necessary add more salt and pepper and let it cool, about 5 minutes.
Heat oven to 325°F.
Lightly flour a work surface, and roll dough into a round approximately 11 inches in diameter and 1/8 inch thick.
Place the dough into a 10 inch tart mold, fitting it around the bottom and the sides. Prick the bottom all over with a fork.
Prebake the shell for 10 to 12 minutes, until lightly golden. Let cool.
Raise the heat to 400°F.
Place the leek mixture on the bottom of the prebaked tart shell.
Place on the middle rack of the preheated oven and bake until the bottom of the crust is golden, about 20 to 25 minutes.
Serve warm or at room temperature.



Tart Shell (Pâte Brisée)

18 ounces all-purpose flour
1 ¼ cup, plus 1 tablespoon chilled butter
¼ teaspoon salt
¼ teaspoon cider vinegar
2 large eggs

In the bowl of a food processor fitted with the metal blade, add the flour, butter, and salt.
Pulse several times to form pea-sized lumps.
Add the vinegar and eggs and pulse to form a moist, crumbly mixture. Do not over process.
Turn out the dough onto a work surface and knead a few times by hand.
Form the dough into a disk, wrap the disk in plastic wrap and refrigerate. Will keep refrigerated for up to 3 days or frozen for 1 month.