Serves 6
Fishbowl Farm co-owner and professionally trained chef Gallit Cavendish makes this tart with cipollini onions, which are small and squat and especially sweet.
PASTRY
1 1/2 cups flour
1/2 teaspoon salt
10 tablespoons cold butter, cubed
4 tablespoons ice water, or more if necessary
Extra flour (for sprinkling)
1. Have on hand a 10-inch fluted tart pan with removable base and 2 rimmed baking sheets lined with parchment paper.
2. In a bowl whisk the flour and salt. Add the butter and with a pastry blender work the butter and flour until the mixture resembles coarse meal.
3. Add 4 tablespoons water, mixing it in with a fork until the dough holds together. Add more water, 1 tablespoon at a time, if necessary, until the dough holds together.
4. On a lightly floured counter, shape the dough into a disk. Wrap in foil and refrigerate for 1 hour.
5. Roll out the pastry on a lightly floured counter to a 1/8-inch thickness. Pick the pastry up on the rolling pin and ease it into the tart pan. Trim the excess, leaving enough to tuck under and make a neat hem all around. Refrigerate.
FILLING
7 cipollini onions, blanched for 30 seconds and peeled
3 tablespoons olive oil
Salt and pepper, to taste
2 small yellow onions, sliced
1 leek (white part only), sliced
4 shallots, sliced
3 cloves garlic, peeled and halved
1 cup grated Gruyere cheese
5 eggs
1 1/2 cups heavy cream
1. Set the oven at 375 degrees.
2. Halve the cipollini onions horizontally. In a bowl toss them with 1 tablespoon of the olive oil, salt, and pepper. Transfer, cut sides up, to one end of a rimmed baking sheet.
3. In the same bowl, combine the yellow onions, leek, shallots, and garlic. Add 2 tablespoons olive oil, salt, and pepper. Transfer to the other end of the baking sheet. Roast the cipollini for 15 minutes, the onion-leek mixture for 30 minutes (stir the onion mixture once or twice). The cipollini should be golden brown, the onion mixture lightly caramelized.
4. Turn the oven down to 350 degrees.
5. Sprinkle the cheese into the pastry. Add the onion-leek mixture.
6. In a bowl, beat the eggs, cream, salt, and pepper. Pour it into the shell. Arrange the cipollini onions in a ring, browned sides up, on top.
7. Place the tart on the clean baking sheet. Bake for 50 minutes or until the pastry is browned and the filling is set. Leave to rest for 10 minutes before serving. Adapted from Fishbowl Farm