I could blame my late "O" post on attending the District Art Show to see the incredible pottery, prints and photography of our children and their peers, but that's not really it.
General fatigue and "Is it Friday yet?" syndrome is I think the actual reason I am baking an onion tart at 10 o'clock-ish at night.
That tart shell came out just lovely, I hope the picture does it justice. A few bubbles but I am very pleased with it!
The sauteing onions while delicious-smelling also made our eyes burn and tear up... although Christian was watching the "Doomsday" episode of Doctor Who again which I think is the real reason for the tears in his eyes. Speaking of Doctor Who, someday I'll try a souffle so I can call myself a "Souffle girl"! But, I digress...
And here it is: caramelized onions, Asiago cheese and pastry dough. I think it would make a nice appetizer or even midday snack. It may just be my midnight snack if I don't get this finished!
Onion & Asiago Tart
For the dough:
6 TB cold butter, divided
1 c. all-purpose flour, unbleached
1/4 tsp. salt
2 medium yellow onions, skins removed and sliced into rings
9 TB butter, divided
1 TB brown sugar
1 tsp salt
1 tsp black pepper
1/4 c. all-purpose flour, unbleached
1-1/3 c. half and half
8 oz. Asiago cheese, grated
For the crust: put flour in a large bowl. Slice the 6 TB of butter into small cubes. Work these into the flour using a pastry blender until the mixture is coarse and resembles small currants. Add ice water to the mixture 1 tablespoon at a time, using a spoon to toss the mixture together. Add water only until the dough is moist enough to hold together when you squeeze some in your hand.
Turn the dough out onto a lightly floured surface, and knead gently 4-5 times. Flatten the dough slightly with the palm of your hand and wrap the disk in plastic wrap. Chill the dough disk in the fridge for 30 minutes or until firm.
Preheat the oven to 350 degrees F. If using a glass pie dish move the rack to the lower half of the oven; for a metal pan have a rack ready in the center. Take the tart pan from the fridge. Put pie weights or dry beans into the pan (on top of the foil.) Bake for 15 minutes. Remove the pie weights and foil and bake for 10 minutes more. Remove from the oven and let rest on a cooling rack.
Melt 5 TB of the butter in a saute pan over medium heat. Add in the sliced onions, salt and pepper and stir to coat the onions in butter. Cook over medium heat for about 10 minutes. Reduce heat to low. Sprinkle the brown sugar over the onions and stir to combine. Cover the pan and cook over low heat for about 15 minutes, stirring occasionally, until the onions are deep brown and soft. Remove pan from heat and set aside.
Melt the remaining 4 TB of butter over medium heat in a large saucepan. When the butter just begins to bubble, stir in the flour. Cook and stir for 1 minute. Pour in the half and half. Stirring constantly, bring the mixture just to a simmer and then simmer for 1 minute until it has thickened. Remove the pan from heat and stir in the grated Asiago cheese until it is melted and sauce is smooth.
Increase the oven temperature to 400 degrees F. Pour the cheese sauce into the tart shell. Place the onions over the top of the cheese. Put the tart to the oven and bake on a lower rack for 10 minutes. (I did this because I wanted to be sure the bottom crust was thoroughly baked.) Move the pan to a middle rack in the oven and bake for 15 minutes more, until the cheese is bubbling and the dough has browned. Remove to a wire rack to cool.