Serve this onion tart warm or cool. It would be wonderful for a springtime brunch or as a party appetizer when cut into bite-size pieces. There are lots of onions, so be sure to use a large skillet.
The recipe is from the out-of-print Keepsake Quilting Cookbook published as a charitable fund-raiser in 2001.
|3/4 cup (1-1/2 sticks) unsalted butter
5 large Spanish or Vidalia onions, thinly sliced
Salt and pepper to taste
8 ounces puff pastry, thawed
|1 tablespoon whole grain mustard
4 egg yolks
1/3 cup heavy cream
Melt the butter in a large skillet over low heat. Add the onions and stir gently to coat. Cook, covered, for 10 minutes. Uncover, increase the heat to medium-high and cook for 25 minutes or until the onions are tender and light golden brown, stirring occasionally. Sprinkle with salt and pepper and set aside to cool.
Roll the puff pastry to a 1/8-inch thickness and fit into an 11-inch tart pan. Place foil over the pastry and place pie weights or dried beans evenly over the foil. Bake at 375 degrees for 25 minutes. Remove the foil with the weights.
Spread the mustard over the baked pastry. Beat the egg yolks with the cream in a large bowl. Add the onions and mix well. Pour the onion mixture into the tart shell. Bake at 375 degrees for 30 minutes or until set. Garnish with chopped chives and cut into wedges.
Yield: 8 – 12 servings