Photo by Renee & Ari's Kitchen Conundrum
Renee & Ari's Kitchen Conundrum's Notes:
Expand3/4 cups Flour Ask a question about this ingredient
7 tablespoons Butter, very cold Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
60 milliliters water, very cold Ask a question about this ingredient
Sift flour and salt into the bowl of your mixer.
Ask a question about this stepCut butter into very small pieces and add to the flour and salt mixture. Turn the mixer on low and slowly add the water.
Ask a question about this stepWhen the dough is a sandy texture, remove it from the bowl of the mixer and knead into a ball. Cover in plastic wrap and place in the refrigerator for one half hour. Preheat oven to 400 degrees F.
Ask a question about this stepWhen ready, remove from the fridge and roll out on a floured surface about 1/4" thick. Butter and flour a 9" tart ring/mold or a 9" shallow pie pan. Place the dough in the pan and crimp the edges.
Ask a question about this stepCut a piece of parchment to lay on top of the tart bottom and fill with pie weights or dried beans. Bake for 10-12 minutes until it is dry and chalky white. Remove the beans and set aside to cool.
Ask a question about this step1 Onion, thinly sliced Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
salt & pepper, to taste Ask a question about this ingredient
Heat the butter in a large skillet over medium low heat. Add the onions and cook about 30 minutes until they are very soft and caramelized. Add salt and pepper to taste.
Ask a question about this stepPreheat the oven to 325 degrees F and prepare the custard.
Ask a question about this stepCombine the egg with the egg yolk in a small bowl with a whisk.
Ask a question about this stepAdd the milk, cream, salt, pepper and nutmeg, whisking gently until combined. Do not over whisk and create bubbles or froth/foam.
Ask a question about this stepSpread the onions on the bottom of the prepared tart shell and pour the custard over the onions filling the shell completely.
Ask a question about this stepBake for 30 minutes until the custard is just set. Do not let the custard rise, as this is a sign of overbaking. Serve warm or at room temperature. Goes great with a field green salad and light vinaigrette.
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Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
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