Caramelized Vidalia Onion Tart

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Lakeisha Hunter - Culinary Arts Student
The International Culinary School at The Art Institute of Atlanta

Servings: 4, 6 inch tarts

Ingredients

1 sheet frozen puff pastry dough

2 whole shallots, peeled, left whole

1 garlic clove, peeled

1/4 cup olive oil

1 red onion, peeled, thinly sliced

1 cup Vidalia onion or sweet onion, peeled, julienned

1 cup leeks, white part only, cleaned, julienned

2 eggs, beaten

3/4 cup heavy cream

1 tbsp chives, finely diced

salt and pepper

Preparation

1. Preheat oven to 375°F.
2. Line a 9-inch pie pan with puff pastry; prick the dough all over with a fork.
3. Top with a second pie pan; trim the overhang to 1/2 inch beyond the rim. Par-bake the unfilled pie shell in a preheated oven for 10 to 15 minutes or until the shell is cooked. Remove from oven, remove second pie pan and cool.
4. Turn the oven down to 350°F.
5. Toss shallots and garlic in 1 tbsp olive oil and wrap loosely in foil; roast for 20 minutes, or until soft.
6. Heat 1 tbsp oil over medium heat and slowly caramelize the whole slices of red onion. Handle gently so that they retain their round shape. When well-browned and soft, place slices on bottom of prepared shell.
7. Smash the roasted shallots and place around the red onion.
8. Heat remaining oil over medium heat and cook the Vidalia onions and leeks for 10 minutes or until they are very soft and slightly brown. Scatter evenly over red onion rings in tart shell.
9. Mash roasted garlic in a bowl and add eggs, cream, salt, pepper and chives. Mix to combine.
10. Pour over onions and bake for about 15 minutes, until brown on top; loosely cover with foil and bake until set, 45 minutes.
11. Remove tart from oven and discard foil. Cool slightly - at least 10 minutes -before cutting and serving.
12. Serve with Green Onion-Basil Oil and Roasted Tomato Sauce.

Roasted Tomato Sauce

Ingredients

3 cups plum tomatoes, quartered

1 cup red onion, quartered

1/2 tsp thyme, chopped

1/2 tsp rosemary, chopped

1 tbsp olive oil

salt and black pepper

Preparation

1. Preheat oven to 350°F.
2. Toss the tomatoes, onions and herbs with oil.
3. Place on parchment lined sheet pan. Roast for 45 minutes.
4. Purée in a food processor to desired consistency (should be slightly lumpy, course texture).
5. Correct seasoning with salt and pepper

Green Onion-Basil Oil

Ingredients

1/4 cup olive oil

1/2 cup green onions

1 cup basil leaves, loosely packed

salt and pepper

Preparation

1. Place all ingredients in a non-reactive pot. Bring ingredients to a simmer and remove from the stovetop.
2. Allow to steep and cool for 10 to 15 minutes.
3. Puree and strain.