Onions cook slowly in butter for a good twenty minutes until deeply caramelized, then settle into a twice-chilled crust under a custard of milk, cream, and eggs for a savory tart with real depth.
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Preheat oven to 350°F. Butter or oil 9-inch tart pan with removable bottom.
Roll crust between parchment; chill for 15 minutes . Transfer crust to prepared pan and rest in fridge again for 30 minutes more.
Heat butter or oil in 12-inch sauté pan over medium/low heat. Add onions and cook over (stirring occasionally) until caramelized, about 20 minutes .
While onions cook, half blind tart crust (with pie weights) for approximately 10-12 minutes (or until lightly golden).
Remove crust from oven; turn temperature down to 335°F.
Spread caramelized onions into tart shell (do not pat down).
Whisk together custard ingredients and pour over onions.
until custard is set and crust is golden brown, approximately 12-15 minutes .
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
