One of the best savory tarts that I ever had was at Balthazar in New York. I’ve been tempted over the years to buy the cookbook so I could replicate the recipe. The tart was a lovely caramelized onion/goat cheese mixture served with a light salad. Now that
chilly fall has come upon on us, the leaves are finally changing and those cute little gourds are at the farmer’s market. This weather only seems fitting to whip up a savory tart. The recipe comes from the American Brasserie. Both authors were originally from a famous Chicago restaurant called Tru. Sidebar note…Tru actually gives you a velvet baby-like stool for your purse to rest upon while you dine.
A few tips about the tart. Make sure you have a smaller size tart pan. The standard tart pans like at Bed, Bath & Beyond (or stores like that are usually 13″), you will need one that is 10″. Sur La Table has them as well as Northwestern Cutlery on Lake Street. Also, you will need to “blind bake” the pie shell ahead of time. Roll out your dough into the tart pan, then put it back in the fridge to chill again before you cook it. I used Trader’s Joe’s premade dough and it worked out great.
Caramelized Onion Tart
1- prebaked pie shell
1 tbsp. olive oil
3 garlic gloves, minced
3 tbs. unsalted butter
4 cups (2lbs) yellow onion, thinly sliced
2 tsp. all-purpose flour
3 large eggs
2/3 cup heavy cream
1/8 tsp freshly grated nutmeg
1 tsp. finely chopped fresh parsley
1/2 cup freshly grated Gruyere cheese
Salt/Pepper to taste
1) In a skillet, heat the olive oil over medium-high heat. Reduce the heat to medium, add the garlic, and cook, stirring 2-3 minutes. Add the butter and swirl it around the pan until it melts, then add the onions. Reduce the heat to low and cook, uncovered, stirring occasionally, until the onions are soft, golden brown, and caramelized. (Mine took a little over an hour). Sprinkle the flour over the onions and cook, stirring, 3 minutes. Set aside to cool at least 20 minutes. (The recipe can be prepared to this point up to 1 day ahead and refrigerated.
2) Preheat oven to 350 F.
3) In a mixing bowl, whisk together the eggs, cream, nutmeg, and parsley. Stir in the cooled onions and cheese. Add salt pepper to taste. Pour into the pie crust.
4) Bake for 25-30 minutes, until the custard is set and the top is golden brown. Let cool 5 minutes. (The recipe can be prepared to this point up to 3 days ahead and refrigerated). Reheat in the oven before serving.