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Vidalia Onion Tart
Vidalia Onion Tart
Recipe Type: Entree
Cuisine: American
Author: Evelyn Rogers
Ingredients
FILLING:
2 lb Vidalia sweet onions
2 Egg yolks
6 tb Heavy cream
1/2 c Water
1/4 lb Bacon; cut in strips
1 ts Flour
1 ts Salt
1/4 c Peanut oil
PIE PASTRY:
2 c All-purpose flour
1/2 c Unsalted butter
2 Egg yolks
1 ts Salt
6 tb Cold water
Instructions
FILLING:
Slice onions thinly and layer in large saucepan
Add 1 teaspoon of salt to them and set aside to draw out the water for at least 30 minutes
Add 1/4 cup of oil and 1/2 cup of water
Steam onions until transparent and water is cooked out
Meanwhile, place sliced bacon in a small amount of water in a shallow pan and blanch to remove excess fat
Bacon should be limp
Pour off liquid and coarsely chop
When water is cooked out of onions, add 1 teaspoon of flour and stir to dissolve
Remove from heat and add 2 egg yolks and cream with the onions
Stir constantly
PIE PASTRY:
Sift flour onto a pastry board, cloth or dough bowl and make a large well in the center
Pound butter to soften slightly or have at room temperature
Place butter, egg yolks, salt and smaller amount of water in the well and work together with the fingertips of one hand until partly mixed
Gradually work in flour, pulling dough into large crumbs using the fingertips of both hands
If the crumbs are dry, sprinkle over a tablespoon of more water
Press dough firmly together – it should be soft, but not sticky
Work on a lightly floured board, pushing dough away with the heel of the hand and gathering it up with a dough scraper until smooth and pliable
Press dough into a ball
Wrap in foil or plastic wrap and chill for 30 minutes
It can be stored tightly wrapped in the refrigerator for up to 3 days
DIRECTIONS:
Roll pastry to about 1/2 inch thickness in a rectangular shape
Place pastry on an oiled baking sheet
Crimp edges of pastry if desired
Beat an egg yolk with a pinch of salt and brush over the entire pastry
This is called “egg glazing” and helps the filling adhere to the pastry
Pierce pastry with a fork in several places to prevent bubbles from forming while baking
Spread onion mixture over the pastry and sprinkle the chopped bacon on top
Bake at 300 degrees F for 10 to 15 minutes or until nicely browned
Cut into 1 inch squares for hors d’oeuvres
May be made a day ahead and reheated
Wait to cut until after heating if made ahead
May be baked in individual tartlet pans or a pie plate
Evelyn Rogers
P.O. Box 736
Vidalia, Georgia 30474
3.2.2807