Onion Tart With Sherry Peppers Sauce Recipes

ONION TART WITH SHERRY PEPPERS SAUCE

Steps:

• 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 375°F. 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 concassé 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 concassé may be made 2 hours in advance and kept covered and chilled). Makes about 2 1/2 cups.

ROASTED BELL PEPPER AND ONION TART

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and seal. Let stand 10 minutes. Peel and seed peppers. Cut into 1/3-inch-wide strips.
• Heat oil in heavy large skillet over medium heat. Add onion and sauté until just beginning to color, about 12 minutes. Transfer to bowl and cool. (Bell peppers and onion can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 425°F. Remove crust from box. Let stand at room temperature 15 minutes to soften. Unfold crust; peel off top plastic sheet. Press out fold lines. If crust cracks, wet fingers and push edges together to seal. Sprinkle 1 teaspoon flour over surface of crust. Place crust, floured side down, in 9-inch-diameter tart pan with removable bottom; peel off second plastic sheet. Fold crust edge in, forming double-thick sides. Pierce dough all over with fork. Bake until light golden, about 10 minutes. Cool crust. Reduce oven temperature to 400°F.
• Arrange onion in crust. Top with bell pepper strips. Sprinkle with basil. Whisk cream, eggs, salt and pepper in medium bowl to blend. Pour custard over vegetables. Bake tart until custard sets, about 20 minutes. Cool tart 5 minutes in pan on rack. Remove pan sides. Cut tart into wedges and serve warm.

ONION TART

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small skillet, saute onions in oil until tender; cool. In a food processor, combine the eggs, feta cheese, salt, pepper, nutmeg and hot pepper sauce; cover and process until smooth. Gradually add cream and milk; process until blended., Brush the inside of crust with mustard. Sprinkle the green onions, chives and sauteed onions over crust. Carefully pour egg mixture over onions. Top with Parmesan cheese. , Bake at 375° for 30-40 minutes or until a knife inserted in the center comes out clean.