Martian Food
Sep 18, 2015

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Caramelized Onion and Thyme Tart

Active time:

Start To Finish:

Difficulty:

Yield: 48-72 appetizer-size pieces, depending on how small you cut them

Source: Fine Cooking

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Ingredients:

FOR THE DOUGH:
9 ounces (2 cups) unbleached all-purpose flour
1 Tbs. granulated sugar
1¼ tsp. kosher salt
6 ounces (12 tablespoons) cold unsalted butter , cut into ½-inch pieces
FOR THE TOPPING:
1 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
3 medium yellow onions, very thinly sliced (about 4 cups)
2 tsp. chopped fresh thyme
kosher salt
1 egg, lightly beaten

Directions:

FOR THE DOUGH:

Combine the flour, sugar, and salt in a large bowl.  Add half the butter and toss gently with your hands to coat each piece of butter with flour.  Using a pastry cutter or two table knives, cut the butter into the flour until it's the consistency of coarse meal.  Add the remaining butter, toss again gently, and then quickly cut the mixture again until the larger pieces are the size of large peas.  In two or three additions, sprinkle about 1/3 cup ice water into the bowl, tossing the mixture gently with your hands after each addition to moisten it evenly.  Stop adding the water when the dough looks ragged and rough but holds together when you gently squeeze a small clump in your hand. Without kneading it, shape the dough gently into a brick-shaped solid mass, then cut the dough in half crosswise. Press each half into a flat rectangle about ½ inch thick and wrap tightly in plastic wrap.  Refrigerate for at least two hours.

FOR THE TOPPING:

Heat a 12-inch skillet over medium-high heat for 1 minute, then add the butter and olive oil.  Once the butter has melted, add the onions, thyme, and ½ teaspoon salt and sauté until the onions are tender and lightly browned, about 6-10 minutes.  Taste the onions and add more salt if necessary—they should be well seasoned.  Transfer the onions to a medium bowl and cool.

ROLL OUT THE DOUGH:

Remove one rectangle of dough from the refrigerator and cut it in half crosswise.  Working with one half at a time, roll the dough on a lightly floured surface into a 1/8-inch-thick rectangle, about 14 inches long and 5 inches wide.  If the dough is too cold to roll easily, let it sit for 10-20 minutes, then try again.  Line a baking sheet with parchment paper and place the rolled rectangle ( the two pieces should fit side by side) on the parchment paper, then top with another sheet of parchment paper and refrigerate.  Do the same with the other rectangle, and place on the same baking sheet, covered with another sheet of parchment paper.  Keep refrigerated until you are ready to assemble the tarts.

 

Notes:

ASSEMBLE THE TARTS:

About 1 hour before serving, position the oven racks in the upper and lower thirds of the oven and preheat it to 375°F.  About 40 minutes before serving, divide the onions into 4 equal portions and spread in a thin layer on each rectangle of dough, leaving a one-inch border.  Don't put the onions on too thickly, or the tart will be limp after baking.  Fold the border over the onions, trimming at the corners if the dough is too thick.  Brush the folded edges with the egg.  Bake until the crust is well browned, about 30 minutes, switching the positions of the baking sheets after about 15 minutes.  Remove from the oven, cool briefly, then cut each tart into 12-18 pieces.



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