FRENCH ONION TART

It's like a french onion soup and a quiche had a baby.....an amazing baby.

---

Makes: 8 servings                                                                                         Takes: 30 minutes

FRENCH ONION TART

From Smitten Kitchen
Makes: 8 servings
Takes: 30 minutes

Crust

• 2 cups (250 grams) all-purpose flour
• 1/4 teaspoon table salt
• 1/2 cup (1 stick) chilled butter, in cubes
• 3 tablespoons cold water

Filling

• 3-4 yellow onions, halved and thinly sliced
• 1 tablespoons butter
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• Pinch of sugar
• 1 cup low-sodium beef broth
• 2 teaspoons sweet vermouth, cognac or brandy (optional)
• Freshly ground black pepper
• 1/2 cup grated gruyere cheese
• 2 large eggs
• 1/2 cup heavy cream 

Crust: 

1. Mix flour and salt together in a food processor. Add butter and pulse until the mixture resembles breadcrumbs. Sprinkle in cold water and pulse the machine a couple more times. The mixture should form large clumps. Turn out the dough and gently knead into a ball.
2. Lightly butter a 9-inch round tart pan with a removable base. Roll your dough out between two pieces of plastic wrap until it is about 11 inches in diameter. Peel the top plastic layer off and flip the dough into the prepared tart pan. Lightly press the dough in the pan and up the sides. Trim edges, ever-so-slightly extended above the edge of the tart pan. Chill for 15 minutes in your freezer. Preheat oven to 400 degrees.
3. Lightly butter or spray a piece of foil and press it tightly into your tart shell. Fill tart shell with pie weights (or whatever you use for pie weights) and blind bake for 12 to 14 minutes. Remove from oven, carefully remove foil and weights, and return to oven for another 5 to 7 minutes, until lightly golden at edges. Set aside until needed.

Filling: 

1. While your crust is chilling and baking, make the filling. Melt the butter and olive oil together in a large skillet over medium heat. Add the onions to the pan, toss and reduce the heat to medium-low, and cover the pan. Cook the onions for 15 minutes, then remove the lid, stir in the salt and sugar and sauté for about 10 to 15 minutes more, stirring often, until the onions are fully caramelized and have taken on a deep golden color.
2. Add the vermouth, if using it, and the stock, and scrape up any brown bits stuck to the pan. Simmer the mixture until the liquid nearly completely disappears, about 5 to 10 minutes. Season with salt and freshly ground black pepper. Take off the heat and let cool. 
3. In a medium bowl, beat the egg and cream together. Gently stir the onions into the custard.

Assemble:

1. Fill prepared tart shell with onion-egg mixture. Don't overfill! Sprinkle cheese over custard and bake 25 to 30 minutes. Serve hot or warm, recommended with a salad on the side.