Savory Onion Tart
- 1/3 package refrigerated pie dough
- 3 tbsp olive oil
- 1 lb (450g) onions, thinly sliced
- 3 oz (85g) farmer's cheese
- 2 large eggs
- 1/2 cup half and half
- 1 tsp caraway or cumin seeds, crushed
- Salt and freshly ground black pepper
- One 2 oz (60g) can anchovy fillets in oil, drained and rinsed
- 8 in (20cm) tart pan with removable bottom
- Roll out the pie dough on a lightly floured work surface, and use to line the tart pan.
- Chill for 30 minutes.
- Heat the oil in a large saucepan over low heat.
- Add the onions and cover.
- Cook, stirring occasionally, about 20 minutes, until the onions are meltingly tender.
- Uncover and cook for 45 minutes more, or until golden.
- Let cool.
- Meanwhile, preheat the oven to 400F (200C).
- Line the tart crust with parchment paper and fill with pie weights.
- Bake about 10 minutes, until set.
- Remove the paper and weights and bake until beginning to brown, about 10 minutes more.
- Reduce the oven to 350F (180C).
- Spread the onions in the shell.
- Whisk together the cheese, eggs, half and half, and caraway seeds.
- Season with salt and pepper and pour over the onions.
- Arrange the anchovies on top.
- Bake for 25 minutes, or until the filling is set.
- Cool slightly then remove the sides of the pan.
- Serve warm.
olive oil, onions, s cheese, eggs, cumin seeds, salt, anchovy, tart pan with removable bottom
Taken from www.cookstr.com/recipes/savory-onion-tart (may not work)