Deborah Madisons Fragrant Onion Tart Recipes
SORREL-ONION TART
Provided by Deborah Madison
Categories Cheese Herb Onion Breakfast Brunch Bake Vegetarian Lunch Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes one 9-inch tart
Number Of Ingredients 9
Steps:
- Prepare the tart dough, partially prebake it, and set it aside.
- Melt 3 tablespoons of the butter in a wide pan, add the onion and the salt. Cover the pan, and stew slowly until the onion is completely soft, about 10 minutes. Check it occasionally and give it a stir.
- While the onion is cooking, cut off the stems of the sorrel leaves and roughly slice the leaves. Melt the remaining tablespoon of butter in a pan, and add the sorrel by large handfuls. Although the amount of leaves will seem voluminous, they will quickly cook down to almost nothing. Cook over a low heat until they have wilted and turned a grayish-green color, 3 to 4 minutes.
- Whisk the eggs with the cream; then stir in the onion, sorrel, and half of the cheese. Taste for salt, and season with freshly ground black pepper.
- Preheat the oven to 375°F. Distribute the remaining cheese over the crust; then pour the filling on top. Bake in the center of the oven until the custard is set and well colored, about 35 to 40 minutes. Serve the tart while it is hot. For wine, consider serving a chardonnay or French white Burgundy.
- This tart is based on a recipe from Richard Olney's Simple French Food.
DEBORAH MADISON'S ROASTED SQUASH, PEAR, AND GINGER SOUP
Steps:
- 1. Preheat the oven to 425°F. Cut the squash in half, scrape out the seeds, then cut each half into thirds. Put the pieces in a large baking dish or roasting pan with the pears and all but a few slices of the ginger. Brush with oil, season with salt, and bake until fragrant and tender, about 1 hour. Turn the pieces once or twice so that they have a chance to caramelize on more than one surface. If the squash seems very dry (some varieties are), add 1 cup water to the pan to create steam and cover with foil. When the squash is tender, transfer everything from the pan to a cutting board, add 1 cup water to the pan, and scrape to dissolve the juices, reserving the liquid. Scrape the flesh of the squash away from the skins. You should have about 2 cups.
- 2. To make a stock, bring 6 cups water to a boil and add the seeds and, eventually,the squash skins, the remaining ginger, and 1/2 teaspoon salt. Lower the heat and simmer, covered, for 20 to 25 minutes.
- 3. Meanwhile, melt the butter in a soup pot. Add the onion, give it a stir, and cook over medium-low heat, stirring frequently, until it begins to brown a bit and is fragrant, about 10 minutes. Add the pears, ginger, and squash, then the reserved deglazing water. Strain the stock into the pot. Bring to a boil, then lower the heat and simmer, covered, for 25 minutes. Cool briefly, then puree until smooth and pass through a food mill or strainer to ensure a silky texture. Serve as is or swirl in the crème fraîche.
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