by JackieK
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A&M's Testing Notes:
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1 tablespoon
extra-virgin olive oil
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1/2
yellow onion, thinly sliced
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pinches
salt
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1 tablespoon
unsalted butter
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2
firm plums, pitted and thinly sliced
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1 teaspoon
sugar
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1
cooked tart shell (recipe below or use store-bought)
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1 tablespoon
mascarpone cheese
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1 teaspoon
honey
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1 teaspoon
balsamic vinegar
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1 tablespoon
thinly sliced fresh basil
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1 cup
all-purpose flour
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1/2 teaspoon
salt
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8 tablespoons
unsalted butter, chilled and cubed
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To make the tart shell, begin by combining the flour and salt in the bowl of a food processor. Add the cubed butter and pulse for about 5 seconds until well-combined. Pour in the ice water and pulse just until the dough forms a ball. Note: this can also be done by hand; use your finger tips to blend in the butter but be sure to work quickly so it doesn’t melt.
Ask the hotline about this step!Form the dough into a ball and wrap in plastic. Freeze 1 hour or refrigerate overnight.
Ask the hotline about this step!Preheat the oven to 400°F. Roll out the dough onto a floured work surface to create a circle 1/8-inch thick. Invert a 9-inch plate over the dough to measure the size of the tart and cut out a circle. Set the dough onto a silicone baking sheet or a piece of parchment paper on a baking sheet. Crimp the edges of the dough to make a decorative edge. Don’t worry if the tart doesn’t look perfect, it’s supposed to be rustic.
Ask the hotline about this step!Set a piece of foil over the dough and fill with dried beans. Leave the edges exposed. In a small bowl whisk together the egg and water. Use a pastry brush to lightly coat the edges with egg wash.
Ask the hotline about this step!Bake the tart dough for 8 minutes. Remove the foil with the dried beans and use a fork to dock the bottom of the tart. Return the tart to the oven and bake for 10 minutes or until cooked through and lightly browned. Cool to room temperature.
Ask the hotline about this step!To make the filling, heat the olive oil in a large saute pan set over medium heat. Add the sliced onions and cook stirring often until soft and caramelized, about 15 to 18 minutes. Remove the onions from the pan.
Ask the hotline about this step!Melt the butter in the pan then add the plums. Cook stirring often until lightly roasted, about 5 minutes. Stir in the sugar and cook 2 minutes longer, then remove from the pan and cool to room temperature.
Ask the hotline about this step!To assemble the tart begin by spreading the mascarpone cheese in a thin layer over the shell. Top with a layer of caramelized onions then arrange the plum slices in a fan shape. Drizzle the honey and balsamic vinegar over the top and garnish with thinly sliced basil. Serve at room temperature.
Ask the hotline about this step!I keep seeing this picture on the Food52 home page and it's starting to make me drool! I have to try this over the weekend!
I made this at the weekend and it went down very well indeed. Think I probably used more onions and mascarpone than the recipe called for but either way this combination of ingredients is heavenly!
made this w/ peaches, in a premade crust. still works great! maybe some parmesan next time? and a filo crust maybe...though the thick premade crust did well in terms of sopping up the balsamic and marscapone.
I've been dreaming of this tart since last summer when I think I made it 10 times during plum season. Plums are not quite in the markets, yet, so this week I made the tart with apricots. YUM. It's a brilliant recipe and I expect I'll make it at least 10 more times this year. Thanks again for such a wonderful savory tart.
Wow! This was amazing. Yes, past tense. Alas, it's gone already.
I've made this 3 times, and love it to buttery crumbly pieces. I've tried different toppings and mortar combos, all delicious. The dough is a cinch to make without a food processor, by the way. I used my KitchenAid and got fantastic results. Also? Dough scraps make fab jam turnovers.
Made this for a Thanksgiving app, using asian pears instead of the plums since it isn't plum season. It was a hit. Can't wait to try it with the plums once they come back in season!
This tart has it all: savory, tart, tangy, sweet, buttery, salty, creamy, crispy & green herbaceousness!! Made one last night for a few of my foodie friends (including a chef) & it met with RAVE reviews!! So I'm taking one to an Italian wine tasting tonight.
I used the small Italian prune plums in this and it was perfection.
Trying it right now with a few modifications due to pantry: apples in place of plums, melting some gruyere on the tart shell in the second round in the oven and replacing basil with thyme... wish me luck!
That sounds delicious! Great idea for changing it up with the seasons.
Putting this in my recipe box to try. Looks superb. Might also work well with sliced grapes, fig, or pears.
Putting this in my recipe box to try. Looks superb. Might also work well with sliced grapes, fig, or pears.
This recipe is so intriguing - the combination of sweet and savory, the plums, onions and basil, and you just can't go wrong with honey and balsamic.
Made this today and it was excellent. The tart shell reminded me of puff pastry, which I would never make from scratch. I used Greek yogurt instead of marscapone; it matched well with the honey. All the components really come together.
I'm going with this one in the contest. Not because it looks like a snap to put together, it does require a bit of time. I'm voting for it because it's unique.
made this last night and it was outstanding. everyone asked for the recipe.
This looks amazing. I can't wait to try it.
Very original, had never thought of mixing plums with a savoury dish. Congratulations.
I love fruit and savory together, so this is next on my list!
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
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Cutting the butter and then rechilling it helps ensure a flaky crust.
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Pulsing the flour and salt, and then adding the butter until it's well combined.
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Slowly adding ice water, until it just comes together.
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This looks like it could use a few more pulses, but resist the urge. Amanda has a great trick for combining the dough that avoids the risk of overworking it.
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Amanda, master of doughs, lightly piles it onto a piece of plastic wrap, covers it, and forms a disc of dough within the plastic.
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It goes into the fridge overnight (or for at least an hour).
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Amanda liberally flours the working surface, and rolls it out to 1/8" thick.
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At JackieK's suggestion, we place a 9-inch plate over the dough, and cut around it to form the perfect disc.
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We crimp the edges to form a rim, put foil over it, fill it with beans, and apply an egg wash. We bake it for 8 minutes, remove the foil (and beans), and dock the dough by pricking it with a fork.
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We put it back in the oven for 10 minutes and end up with a beautiful disc of crust.
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For the filling, we caramelize some onions...
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... and slice some plums. (Like JackieK, we found that the firmer plums work the best.)
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We sautée the plums lightly in butter and add 1 teaspoon of sugar to lightly caramelize them.
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Though the recipe called for 1 tablespoon of mascarpone, we use 2 tablespoons to adequately cover the tart crust.
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The resulting tart is as beautiful as it is delicious.
This is making my mouth water. What's worse is that I'm fasting *sigh*