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Thursday, November 29, 2007

Cipollini Onion Tart

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Remember earlier this week when I said that the squash chowder was my favorite part of Thanksgiving dinner? That was a total lie. This tart was, by far, my favorite part of Thanksgiving dinner, but I couldn't post the recipe until today because it's not on the Williams Sonoma website. My poor mother actually had to scan her Williams Sonoma Thanksgiving recipe booklet and email it to me. Yay technology.

My mom also says that cippolini onions are expensive, but I saw them at the farmer's market on Saturday for $2 a pound, seriously. And since they were the most amazing thing that has ever been a part of our Thanksgiving dinner, they might be popping up in my own dishes in the near future...

Cipollini Onion Tart


INGREDIENTS:
For the dough:
2 cups all-purpose flour
1 1/4 tsp sugar
1/2 tsp. salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
6-7 tbsp ice water, or as needed

For the filling:
3 tbsp unsalted butter
1 tsp salt
1 1/2 lb cipollini onions, peeled and ends trimmed
1/4 cup cabernet sauvingon

DIRECTIONS:
1. Preheat oven to 400 degrees.
2. In a food processor, combine the flour, sugar and salt in the bowl and pulse to blend. Add the butter and pulse. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass.
2. Transfer the dough to a floured work surface and roll into a 13-inch disk, about 1/4" thick. Fold over the edges of the dough, about 1" around, and crimp to seal. Transfer to baking sheet and refrigerate until ready to use.
Preheat an oven to 375°F.
4. To make the filling, melt butter in a large skillet over medium heat. Add salt and combine, then add onions. Cook for 15-20 minutes, stirring frquently, until carmelized on all sides.
5. Add the wine and reduce until syrupy, about 6-8 minutes.
6. Transfer the pan to the oven and roast for 10 minutes.
7. Remove the pan from the oven and place the dough on top of the onions. Prick the surface to let air escape.
8. Return the pan to the oven and bake until crust is golden brown, about 35 minutes.
9. Remove the pan from the oven and let stand for 5 minutes. Place a serving platter upside down on top of the pan and turn both upside down together. Lift off the pan, leaving the onion tart on the serving dish. Serve immediately!

Serves 4-6 (or one very hungry Katy, who could probably eat this whole thing by herself).

6 comments:

Michelle said...

I just did some cooking with cipollini onions, too! I cooked them up with baby bella mushrooms and garlic and used the whole mixture as a topping for pizza. Great stuff! I had to use up the onions that I bought to make a garden vegetable risotto about 1.5 weeks ago. I'll definitely use them again.

Kate / Kajal said...

this looks soooo delicious.Just wondering if i could substitute any other onions as i dont get cippolini here.

Katy said...

I think you could definitely substitute other onions! My first instict is to say pearl onions, which would definitely work, but I think larger white or yellow onions, not red, would work too. Just cut them into wedges to carmelize them, and they'd be delicious!

Rachael said...

Yay for technology indeed! That looks SCRUMPTIOUS.

Yum, yum and double yum!

MyKitchenInHalfCups said...

Love these onions and yours is a wonderful use. Gorgeous photo!

Marye said...

Katy-
my local grocer just started carrying these onions so I will try this! You images are gorgeous!!