 | | Directions | DOUGH:
- Combine flour, sugar and salt in a large bowl.
- Cut butter into flour with fork or pastry cutter until it is like coarse meal.
- Sprinkle approximately 2/3 cup ice water into the bowl, toss mixture with fork or fingers to moisten.
- The dough is ready when you squeeze it and it holds together.
- Shape dough into a brick, do not knead it.
- Cut dough (brick) in half crosswise.
- Press each half into a flat rectangle approximately 1/2 inch thick.
- Wrap in plastic wrap.
- Refrigerate for at least 2 hours.
- Can be made 2 days ahead or frozen for up to one month.
TOPPING:
- Melt and heat olive oil and butter in skillet.
- When heated add onion, thyme and 1/2 teaspoon salt.
- Sauté until onions are tender and lightly browned.
- Add extra salt to taste.
- Transfer to bowl and set aside to cool.
- Can be done a day ahead.
ASSEMBLY:
- Cut one rectangle in half crosswise.
- Roll out one rectangle of dough on a lightly floured surface into 1/8 inch thick, narrow rectangle. (Approximately 14 inches long and 5-6 inches wide)
- May need to let dough warm up for 15 minutes for easier rolling.
- Place rolled out dough on baking sheet lined with parchment or a silpat.
- Two rolled out rectangles fit nicely on one baking sheet.
- Do the same with the second rectangle of dough divided in half.
- Preheat oven to 375°.
- Divide onion into 4 portions.
- Spread thinly over the dough rectangles, leaving a one inch border.
- May not need to use all of the onions.
- Don't layer it on too thick or the tart slices will flop when picked up.
- Fold the dough borders over the onion, leaving the center exposed.
- May need to trim corners so it is not too thick.
- Brush all around edges with egg.
- Bake tarts until crust is well browned, approximately 30 minutes.
- Remove, cool briefly, cut each tart into 8 slices and serve.
|
|
|
Prep Time: 30 minutes
Cook Time: 45 minutes
Container: large mixing bowl, baking sheet, large skillet
Servings: 16
|  | | Ingredients | | - | | DOUGH: |
| - | | 2 cups flour |
| - | | 1 tablespoon sugar |
| - | | 1 1/4 teaspoons kosher salt |
| - | | 12 tablespoons cold, unsalted butter, cut into small pieces |
| | |
| - | | TOPPING: |
| - | | 1 tablespoon olive oil |
| - | | 1 tablespoon unsalted butter |
| - | | 3 medium yellow onions, thinly sliced (approximately 4 cups) |
| - | | 3 teaspoons fresh thyme, chopped |
| - | | kosher salt to taste |
| - | | 1 egg, lightly beaten |
| |
| |
