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Onion Tart An excellent choice of wine is the 2006 Gewürztraminer or even 2006 Pinot Noir. Pie shell: Use your favorite pie or tart crust recipe, or use frozen puff pastry, to line a 9 inch pie pan. 4 med. onions, thinly sliced 5 TBS butter, divided use 2 TBS olive oil 1 TBS sugar 1 tsp. salt Freshly ground pepper 3 TBS flour 1 C milk 1 clove garlic, smashed 1 bay leaf Pinch each clove, cayenne pepper, and paprika 3 egg yolks, slightly beaten Preheat oven to 350 F. Bake the pie shell blind until lightly browned, about 20 minutes. Heat 2 TBS butter and olive oil in a large, heavy-bottomed skillet over medium heat. Add onions, sugar, salt and pepper. Slowly saute the onions until well-caramelized, about 30 to 45 minutes. Meanwhile, prepare the filling base by melting the remaining butter in a medium saucepan. When melted, add the flour and cook, stirring until just beginning to brown. Add the remaining ingredients, except yolks, and cook, whisking constantly, until thickened, about 15 minutes. Remove the bay leaf and garlic clove. Fold in the onions and egg yolks. Pour into prepared pie shell and bake until set and browned, about 35 minutes. Allow to set up overnight before slicing. Can be served cold or gently rewarmed. Makes one tart.
Husch Vineyards Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724) Wholesale Office: PO Box 189 Talmage, CA 95481 707-462-5370 Privacy Policy |