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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I was looking for something different for a sidedish this summer and came across this recipe in the Denver Post. I served it with a briskett and got a lot of compliments. You can use a regular piecrust with this in a deep dish pie pan also.This will serve 8 as an appetizer or 4 as a main dish. Ingredients:
1 1/2 cups flour |
1/2 cup cold unsalted butter, cut into 1/2 inch slices |
1/2 teaspoon salt |
1 egg yolk |
3 tablespoons milk |
1 tablespoon unsalted butter |
1 tablespoon extra virgin olive oil |
2 large sweet onions, peeled,halved,and very thinly sliced |
1 teaspoon salt |
1 cup riesling wine |
2 eggs |
2 tablespoons creme fraiche |
1/2 teaspoon grated nutmeg |
1/4 teaspoon cayenne pepper |
1 cup grated gruyere cheese |
Directions:
1. For crust, combine flour and butter in the bowl of an electric mixer.
2. Mix on low speed until crumbly.
3. Place egg yolk in a measuring cup and add enough milk to make 1/4 cup, then whisk together.
4. With motor running,add liquid mixture and mix just until dough holds together.
5. Scrape onto a sheet of waxed paper and form into a ball; flatten slightly.
6. Cover with a second sheet of waxed paper and roll out into a round large enough to fit into a 9 inch tart pan.
7. Remove top sheet of paper and lay crust loosely into pan.
8. Remove second sheet and fit crust into pan, trimming edges evenly.
9. Transfer to freezer for 15 minutes.
10. Heat oven to 425 degrees.
11. Line frozen crust with foil and weight with dried beans or pie weights.
12. Bake for 15 minutes in lower third of oven, remove from oven and cool on a rack.
13. Lower oven temperature to 400 degrees.
14. For filling, melt butter with oil in a large, nonstick skillet over medium heat.
15. Add onions and stir to coat with butter and oil.
16. Sprinkle with salt and mix well.
17. Cook, stirring often, until onions are softened, about 10 minutes.
18. Add Reisling and continue cooking, until onions are limp and only about 1/4 cup liquid remains.
19. Remove from heat and cool slightly.
20. Transfer onions to a mixing bowl.
21. Add eggs, creme fraiche, nutmeg,cayenne,and 1/2 cup Gruyere and mix well.
22. Scrape evenly into tart shell and sprinkle with the remaining Gruyere evenly.
23. Bake for 30 to 40 minutes, until top is lightly browned and a knife inserted near center comes out clean.
24. Cool slightly before cutting into wedges to serve.
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