Author Notes: This is a variation on a recipe from a friend of mine in Seattle. It is a wonderful appetizer or can be served as a wonderful supper with a green salad. It’s rich and delicious. – DeborahB —DeborahB
Food52 Review: Are there any two foods more friendly and compatible than onions and garlic? Roasting the garlic and caramelizing the onions transform these two formidable pals from deliciously offensive into sweet and mellow lusciousness. The anchovy adds a salty balance and a hint of umami flavor tucked inside the garlic puree, while the layer of caramelized onions make a perfect bed for the cheese and walnuts, all nestled in a light and flaky crust. One of the beauties of this tart is that you can prepare the onions, garlic and dough the day before. If you forget to toast the walnuts, like I did, take comfort in knowing that they will get toasty during baking. The finished tart looks lovely and inviting. I took the author’s suggestion and served this as an appetizer to friends and as a main course with a salad for lunch. Absolutely delectable! – SwoonMySpoon —SwoonMySpoon
Makes: one 11 inch tart
Ingredients
Tart Crust
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1 1/4
cups all purpose flour
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1/2
teaspoon salt
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1/2
teaspoon sugar
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1/4
pound cold unsalted butter (1 stick)
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1/4
cup ice cold water
Roasted Garlic and Carmelized Onion Tart
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1
Pie Dough Disc (from recipe)
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1
Head of Garlic
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1
anchovy fillet
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1
tablespoon Olive Oil
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1
Large Onion
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Salt and Pepper to Taste
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2
ounces Goat Cheese, crumbled
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1/4
cup grated parmesan cheese
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1/4
cup toasted walnuts, chopped
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1
beaten egg white
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1/2
teaspoon Herbs de Provence
Directions
Tart Crust
- Mix together the flour, salt and sugar in a food processor.
- Dice the butter into 1/2 inch cubes.
- Add to the processor and pulce 5 times (1 1/2 seconds each pulse) until the mixture has pea-sized globules of butter still visible in the flour.
- Add the cold water while quickly pulsing the flour mixture to evenly distribute the water through the butter-flour mix (do not overmix).
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Dump out the mixture onto plastic wrap.
Bring together into a ball inside the plastic wrap and then flatten into a disc. -
Refrigerate for at least 30 minutes and up to 24 hours.
Roll out or freeze dough for up to 1 month.
Roasted Garlic and Carmelized Onion Tart
- Preheat the oven to 425 degrees.
- Cut the top of the head of garlic. Wrap the garlic in foil and roast for about 45 minutes until the garlic cloves are soft. Mash the softened garlic together with anchovy into a paste and set aside.
- Heat olive oil in saute pan. Slice onion and place in the pan. Saute for 20-25 minutes until onion is browned and carmelized. Season with salt and pepper.
- Roll out the pie dough into an 11 inch round. Place on parchment paper on a baking tray.
- Smear the garlic/anchovy paste onto the bottom of the pie dough, leaving a 2 inch border. Load the onions, goat cheese and parmesan cheese into the middle and sprinkle the top with walnuts.
- Fold the outside 2 inch edge of the pastry over the center in an overlapping fashion (think rustic tart). Brush the folded edge with egg white and sprinkle with Herbs de Provence.
- Bake the tart at 425 F degrees for 10 minutes, then turn down to 375 degrees F and bake for another 20-25 minutes until the crust is golden. Serve warm.
