[1]Well it's been quite a summer in the kitchen, a strong run of well-received successes. Not that I'd post the losers, so thankfully only one or two disappointments occurred. Spec D's commitment to superlative dishes regardless of the effort, expense, obscurity or complexity marches on.
However, from time to time other smaller inconveniences occured. Like here with this Tarte a l'Oignon, which I'd intended to be a meticulous recipe for a splendid savory tarte. I now find myself with colorful photos that provide a very primitive narrative of the proceedings, but without my notes. I'm sure I wrote it all down but for the life of me I can't find them. Here are my somewhat hazy remembrances. I leave it to you to "Own it. Go deep. Feel it," to borrow some catch phrases from a popular TV chef I had the pleasure of working with this summer.
If you've ever made a tarte, sweet or savory, I'm sure things will work out.l. And yes, I know, this "tarte" instead of "tart" is a bit twee but I started out with the French and it'd be too weird to switch back and forth.
[2]Things kicked off with a broad representation of the allium family: leeks, jumbo red scallions, shallots, white onions, garlic shoots and some kind of onion flower for garnish. Looks too big to be a chive. I was attracted to its space-age vibe.
Fresh lemon thyme was used. I know for sure because I love the combination of thyme and onions. And there's got to be chopped parsley in there, we have so much of it I never pass an opportunity to put it to use.
I recall I sautéed the shallots in butter first. As they got going, I thinly sliced the leeks (thoroughly interrogated to remove grit), onions and scallions, and then added them along with more butter to the pan. Over low heat for a long time I got the squiggly tangle to caramelize. I bet it was an hour. Low heat is the key. Sweet, squishy, lightly browned.
The onion mixture was infiltrated with the aforementioned herbs and then spread evenly around a pre-baked tarte crust. I know I used my Good Housekeeping Baking Cookbook for it so at least I can give you that recipe here.
Lots of eggs and cream and at least a cup of grated cheese (might have been Romano… or perhaps Gruyère?) were whisked together and poured over the onions. S&P of course, and then you can see how I used the garlic shoots to make a spoke pattern. Go easy on the garlic shoots, they are very pungent. Of this I am sure.
I followed GH's guidelines for one of their savory tartes so I also am pretty sure I baked this one at 400º for 25 minutes. The perky blossom got tossed on top for the picture, then tossed aside while we enjoyed the tarte five minutes or so out of the oven, still nice and very warm. It was delightful the next day too. I'd be lying if I told you I put it in the refrigerator overnight. But here we are, all these weeks later, hale and hearty.
Here is Good Housekeeping's savory tarte crust recipe:
3 c. flour
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1/2 c. Crisco
1/2 c. cold butter
7 -8 T. cold water
Use a food processor fitted with the cutting blade mix together the flour, salt, Crisco and butter. When you get to the coarse crumb stage, add cold water 1 T. at a time with the food processor running on medium low speed. When the dough forms a ball that pulls away from the sides of the bowl it's done.
[7]Roll out the dough to fit the pan of your choice (I used a fluted tarte pan with a removable bottom). Press the dough into the bottom and up along the sides. Trim the overhang, leaving 1/2" or so to tuck back under the sides of the dough and pinch it to make it look pretty.
Wrap and refrigerate the tarte shell for half an hour. (Now's a good time to cook those onions.)
Preheat oven to 450º. Prick the pastry all over with a fork. Line the shell with foil and use pie weights or dried beans to weigh it down. Bake for 20 minutes. Remove the foil and weights and bake 10 minutes more until it's golden brown. Let cool to room temperature before moving on with phase 2: filling with the onions and egg/cream/cheese mix and baking.
Fill the baked tarte shell as described above. Bake at 400º 25 minutes. if pastry edges start to get too brown cover with foil.