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Red Onion Tart with Herbes de Provence

This makes a wonderful appetizer for a party or buffet, vegetable side dish, or even a main course when served with a side salad for two.

Pastry:

  • 1-1/4 cup flour
  • Pinch of salt
  • 4 tablespoons butter, cut into chunks
  • 4 tablespoons cream cheese, in chunks
  • 1 egg, beaten lightly with 1 tablespoon ice water
  • Extra flour for kneading

Red Onion Topping:

  • 2 tablespoons olive oil
  • 3 large red onions, very thinly sliced (to yield about 6 cups; if only medium red onions are available, it takes about 5)
  • Salt and pepper to taste
  • 2 tablespoons Cheshire Garden Herbes de Provence Vinegar
  • 1/4 pound Stilton cheese, crumbled

Combine the flour and salt in a food processor work bowl. Add the butter and cream cheese, and pulse on and off until the mixture resembles a coarse meal.

Add the egg and water mixture and continue pulsing until the dough is just combined.

Turn out onto a lightly floured board or marble, and knead gently 3 or 4 times. Form into a patty, wrap and chill for at least 15 minutes. (This can be done 1 day in advance. If chilled overnight, let dough soften for at least 1 hour before attempting to roll.)

Heat the olive oil in a large skillet or dutch oven. Add the onions, toss with oil to coat, and sprinkle with salt and pepper. Cook onions covered, over moderate heat, until they are soft (but not browned), about 15 minutes, stirring occasionally.

Add Herbes de Provence Vinegar, raise heat, and stir often for another 5 minutes until liquid evaporates.

Remove onions and cool completely.

Preheat oven to 400°.

We use a pizza stone for this recipe, which doesn't need preparation, but a baking sheet, cookie sheet or tart pan should be lightly buttered.

Roll pastry onto stone, sheet or pan with light, gentle strokes. If pan is rimless (as is my pizza stone), roll pastry about 1" over each side. Roll up sides to create a raised crust edge.

Spoon the onions on top of the pastry and spread evenly. Sprinkle with freshly ground black pepper and the crumbled Stilton.

Bake for 25-30 minutes, until the pastry is golden brown.

Cool at least 5 minutes before cutting.

This wonderful recipe would work with many kinds of vinegar, since the red onions go well with all kinds of herbs.. Choose your favorite and vary the cheese to match!

Makes 12 slices


Cheshire Garden products used in this recipe:

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