Vidalia Onion Tart

I first tried this tart about 10 years ago on a cruise and fell so in love with flavor that I make it at least once a month for my family.

Vidalia onions are very sweet, not hot at all. If you can’t find a Vidalia onion then choose the sweetest one you can find.

Pie

  • 1 pie crust purchased or
  • 1 cup all- purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup shortening, room temperature
  • 3 tablespoons water

Filling

  • 3 tablespoons extra virgin olive oil
  • 1 cup julienned Vidalia onion (3 large onions)
  • 1 Tablespoon chopped thyme
  • Salt and fresh ground black pepper
  • 1/2 cup shredded Gruyere cheese
  • 1/3 cup heavy cream
  • 3 eggs
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • 1/2 teaspoon ground nutmeg
  • Salt and fresh ground black pepper

Red pepper couloirs

  • 4 red bell peppers
  • 1 tablespoon extra virgin olive oil
  • Salt and fresh ground pepper

Garnish

  • 1 medium Vidalia onion
  • 1/3 cup vegetable oil
  • Fresh chervil

Preheat oven to 350 degrees

In a medium bowl, with a fork, lightly stir together flour and salt. With fork, cut shortening into flour until the mixture resembles coarse crumbs. Sprinkle cold watering teaspoon at a time, mixing lightly with a fork after each addition, until pastry begins to hold together. With your hands, shape pastry into a ball. Refrigerate for 30 minutes.

On a lightly floured surface, roll pastry in 1/8″ thick circle about 2 inches larger all around then pie mold.

Roll pastry circle gently onto rolling pin. Transfer to pie mold and unroll. With a sharp knife, trim edges, pinch to form a high edge and make a decorative edge by pressing it with a fork. Prick crust with a fork to prevent puffing during baking. Refrigerate for 1/2 hour.

Blind bake pie crust for 7 minutes, remove from oven and let cool.

While crust is baking, warm olive oil in a small sauce pan over medium heat, and sauté onions until translucent, about 4 minutes, add thyme and season with salt and pepper.

Spread onions evenly in pie crust. Sprinkle with cheese.

In medium bowl Beale eggs lightly, add cream, fresh herbs and seasoning. Beat until well mixed.

Pour mixture over cheese and onions. Bake for 40 minutes.

For coulis, blanch peppers in boiling water for 5 minutes. Cool in ice water, and remove skins.

In a blender, purée the peppers and olive oil until smooth. Season with salt and pepper.

For garnish, in a small skillet over high heat, warm oil and deep fry onions until golden brown, about 2 minutes.

Serve slices of tart on warm plates, top with fried onions, garnish with spoons of pepper coulis. And a sprig of chervil.

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