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Categories:
flour butter vegetable shortening salt rice onions olive oil flour eggs Sherry Peppers Sauce salt thyme tomatoes extra-virgin olive oil red wine vinegar fresh basil basil
Viewed: 47 - Published at: 7 years agoIngredients
- 1 3/4 cups all-purpose flour
- 1 stick (1/2 cup) cold unsalted butter, cut into bits
- 2 tablespoons vegetable shortening
- 1/2 teaspoon salt
- raw rice for weighting the shell
- 3 pounds large onions, sliced thin
- 1/4 cup olive oil
- 1 tablespoon all-purpose flour
- 2 cups half-and-half
- 4 large eggs
- 1 1/2 tablespoons Sherry Peppers Sauce or white-wine Worcestershire sauce
- 1 1/2 teaspoons salt
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
- 2 large tomatoes, seeded and chopped
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon red-wine vinegar
- 1/3 cup finely chopped fresh basil leaves
- basil sprigs for garnish
Method
- In a large bowl blend together the flour, the butter, the shortening, and the salt until the mixture resembles meal.
- Add 4 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball.
- Chill the dough, wrapped well and flattened slightly, for 1 hour.
- Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into an 11-inch tart pan with a removable fluted rim, leaving a 1-inch overhang, and fold the overhang inward, pressing it against the side of the shell so the dough stands slightly above the edge of the pan.
- Prick the bottom of the shell lightly with a fork and chill the shell for 30 minutes.
- Line the shell with foil, fill the foil with the rice, and bake the shell in the lower third of a preheated oven for 20 minutes.
- Remove the foil and rice carefully, bake the shell for 5 to 7 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
- (The shell may be made 1 day in advance and kept covered at room temperature).
- In a heavy kettle cook the onions in the oil, covered, over moderately high heat, stirring occasionally, for 15 minutes.
- Uncover the kettle and cook the onions for moderate heat, stirring occasionally, for 1 hour, or until they are golden.
- Add the flour, cook the mixture, stirring, for 1 minute, and remove the kettle from the heat.
- Stir in 1 cup of the half-and-half and combine the mixture well.
- In a large bowl whisk together the eggs, the remaining 1 cup half-and-half, the Sherry Peppers Sauce, the salt, and the thyme, add the onion mixture, and combine the filling well.
- Put the shell on a baking sheet, pour the filling into it, and bake the tart in the middle of a preheated 375F.
- oven for 30 to 35 minutes, or until it is set.
- Let the tart cool in the pan on a rack for 15 minutes.
- Serve the tart warm with the tomato basil concasse garnished with the basil sprigs.
- In a bowl combine well the tomatoes, the oil, the vinegar, and salt and pepper to taste and stir in the basil.
- (The concasse may be made 2 hours in advance and kept covered and chilled).
- Makes about 2 1/2 cups.
