4 Onion and Lemon tart
Equipment
- Tart pan or pie tin, pan
Ingredients
- 2 Cup Shaved Vidalia Onion
- 2 Cup Shaved Shallots
- 2 Cup Diced Leeks, the white part
- 1 Cup Chopped Fresh Scallions
- 1 tsp Chopped Fresh garlic
- 6 Large Eggs
- 1 Cup Heavy Cream
- 1 Cup Gruyere Cheese, shredded
- The zest and juice of 2 Lemons
- 2 Tbsp Chopped Fresh Thyme
- Salt and Pepper to taste
- olive oil for cooking
- Enough Pie dough to make a crust in a tart pan or pie tin (recipe to follow)
Instructions
- Preheat oven to 350
- heat an even coating of olive oil in a large saute pan over medium high heat. Add in the Shallot, onion, leeks, and garlic. Saute until lightly browned, then drop the temperature and continue cooking until soft and juicy, it will be almost like a jam. Fold in the Scallions and set aside.
- Whisk eggs until Well blended. Add the Cream, cheese, lemon zest, thyme, and lemon juice. Season with Salt and pepper
- Roll out your pie dough and form a layer about 1/8 inch thick in a tart or pie pan. Place the pan on a sheet pan. Line the dough with a sprayed piece of aluminum foil. And fill this with rice or beans to keep the foil in place. Bake for about 10 to 15 minutes until the dough is slightly browned. This is called blind baking. You want the crust partially cooked before adding the other ingredients. Otherwise, it won't crisp up properly.
- Once the pastry shell is par-baked, spread the onions and cheese evenly inside it. Fill with the "custard mix (egg and cream). You want the filling to reach the top of the Pie shell, but not overflow it.
- Bake for about 30 minutes. Check if it's done. The Top should be brown, but not burnt, and the filling should be firm, not wiggly. If it needs more time, leave it in for 10 to 20 minutes. If it's getting too brown, cover with foil and finish.
- Remove from the oven and cool completely before cutting. If it doesn't set properly, it will be a mess to cut.
Notes
You could also do individual tarts. These can be done in smaller "tins" and cooked quicker.