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French Caramelized Onion Tart » Simple and Healthy Recipe! ✅

This quiche is modeled after a version originating in Nice, in the south of France, called Pissaladiere. That uses anchovies, I stuffed it with fresh asparagus in season! I also made a whole wheat dough and used vegan butter to increase fiber and reduce fat. In fact, you can do this on any type of focaccia, puff pastry, or pizza dough. But I think knowing how to make a savory pie crust is a good trick to have up your sleeve because it’s easy, inexpensive, and looks pretty awesome. By the way, this is what caramelized onions really are: no butter, just time and heat. The sugar and sherry promote that sexy caramel color and add to the sweet and salty flavor (trust me, it’s worth it!) A slice of this cake is a “good source” of fiber, vitamin K, thiamin, phosphorous, and magnesium. —Vegetarianized.com

ingredients
  • 1 1/2 cups whole wheat flour

  • 1 1/2 teaspoons salt, divided

  • 1/2 cup unsalted butter (preferably oil-based), cold, diced

  • 1/4 cup cold water

  • 2 1/2 tablespoons olive oil, divided

  • 2 pounds sweet onions, thinly sliced

  • 2 teaspoons of sugar

  • 1/4 cup sherry, vegetable broth, or water

  • 1/4 pound asparagus spears, sliced ​​and sliced ​​2 inches long

  • 1/4 cup pitted Nice olives

Indications
  1. In the bowl of a food processor, combine the flour and 1 teaspoon of salt. Add the diced butter and mix until coarse crumbs.

  2. With the motor running, pour cold water through the spout until the batter is well mixed. Pour onto work surface and knead to form a ball. Flatten into a 1-2 inch disc, cover with plastic and refrigerate for at least an hour.

  3. Preheat oven to 375 degrees F.

  4. In a large, high-sided skillet (called a sautoir), heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the onions and cook for 20 minutes until translucent and beginning to brown, stirring occasionally.

  5. Turn the heat up to medium-low and add the sugar. Bake another 40 minutes until caramel color (not golden brown). Add the remaining 1/2 teaspoon of salt and deglaze with the sherry to extract all the great fondant from the bottom of the pan and enhance its flavor. Remove from skillet.

  6. Remove the dough from the fridge and roll it out on a lightly floured surface. You want to use as little flour as possible and process it as little as possible. With each turn of the rolling pin, rotate the dough a quarter turn to help form a circle.

  7. When the dough is 2 to 3 inches larger than the cake pan, roll it out onto the rolling pin, then roll it out into the lightly floured baking pan.

  8. First, lift up the excess dough as you push it towards the edges of the pan. then go back and press against the sides of the pan to secure. Cut the excess dough by extending the pin on the surface to cut it.

  9. “Fix” the dough by poking it several times with a fork. Line the pan with parchment paper (or foil) and fill with beans. This will hold the cake in place while you precook it (called blind baking).

  10. Cook blind for 15 minutes. Remove from oven then remove parchment and beans. You can reuse beans an infinite number of times for blind cooking, so save them!

  11. Meanwhile, after the onions are done, add the asparagus to the saucepan of onions, cover and cook for 3-4 minutes until slightly softened. Get out of the fire.

  12. To assemble, brush the remaining 1/2 tablespoon of extra virgin olive oil over the crust. Then spread the onions evenly on top and arrange the asparagus in a criss-cross pattern. Put an olive in each “box”.

  13. Cook 30 minutes. Let cool for 5-10 minutes before removing from the pan, slice and serve. This tart can be served warm or at room temperature.

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