What’s Cooking in Gail’s Kitchen? Timeless Classics: Vidalia Onion Tart! For those of you who adore caramelized onions, but need the confidence to make them at home, read on for some helpful hints that bring astounding results. Begin with yellow sweet onions. I choose Vidalias right now because they are in season. Slice them thicker than you would for a sandwich. If the onions are too thin, they burn and stick to the bottom of the pan. This is not the time to be using olive oil. Butter is your friend. The flavor is what makes the difference, so do not scorch the butter. Make sure the onions are coated, top and bottom, with melted butter. It helps them to turn soft and caramelized. Also, make sure the pan is large enough to prevent overcrowding. The last thing you want is steam, which turns the onions mushy. Maintain a constant heat for the onions’ sugars to caramelize. If they char a little, don’t sweat it. Believe me, the results are worth the wait. Besides, the aromas will drive everyone else crazy, too.
VIDALIA ONION TART
Ingredients for Tart:
1 cup flour
1/4 teaspoon sea salt
6 tablespoons butter, chilled and cut into chunks
4-5 tablespoons iced water
Instructions:
Using a food processor, mix together flour and sea salt. Add the chilled butter and pulse until mixture resembles small peas. With the machine running, gradually add iced water until dough forms a ball. Remove dough, flatten into a disk, wrap it in plastic, and refrigerate for one hour.
Remaining Ingredients:
5 tablespoons butter, unsalted
2 large Vidalia sweet onions, thinly sliced
1 teaspoon Worcestershire sauce
1 teaspoon Herbs de Provence
Sea salt and cracked black pepper, to taste
1 tablespoon corn meal, coarsely ground
2 slices baby Swiss cheese
1 egg yolk, beaten
Fresh tarragon for garnish
Instructions:
Preheat oven to 375°. In a medium skillet over medium high heat, melt the butter. Do not scorch. Add the Vidalia onions and cook until soft and translucent, about 10 minutes. Reduce heat to low. Add Worcestershire sauce, Herbs de Provence, sea salt, and black pepper. Cook until onions are golden, about 35-45 minutes longer. Remove from heat and let cool. Line a baking sheet with parchment paper. Sprinkle cornmeal evenly. On a lightly floured surface, divide the dough in half. Roll out each portion into an 8″ round. Transfer to the baking sheet. Place one slice of Swiss cheese in the center of each round. Spread the onions over the cheese, leaving a 1 1/2″ border. Fold the edge of the dough up and over the filling. Brush the edges with the egg yolk wash. Bake for 40 minutes, until the bottom crust is brown. Transfer the baking sheet to the top shelf and continue baking 5 minutes longer. Top crust will be golden brown. Cool tarts on a wire rack to prevent them from getting soggy. Garnish with fresh tarragon. Cut into wedges and serve warm. Makes two tarts.
Ooh interesting!
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Tasty, too. 😍🌿
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Sounds luscious, Gail!
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It’s great for a meatless meal. 😜🌿
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We love our onions especially when they are caramelized 🙂
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You can say that again, Judy. 👏
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What’s cooking Gail? Of course only the most delicious, tempting, scrumptious dishes that make me so hungry to dream about! 🙂
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Such high praise, Lawrence. I appreciate your encouraging words. 🌟✨💫
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🌟✨💫Glad to help and only speaking my mind! You do a great job and do provide very scrumptious recipes or meal presentations so I’m happy!🌟✨💫
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Wish I could let you give them the “taste test”. 🌟✨💫
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🌟✨💫WOW, that I’m sure would be a treat not to be forgotten ever! Now I’m hungry again!🌟✨💫 🙂
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What a lovely recipe. I really like onions in tarts like this, and the herbes de Provence in this must add wonderful flavor.
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Indeed, Dorothy. Spices and herbs are secret ingredients. 🌿🌱🍃
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Here we go… one of my sons would love it the other one would throw it at me.. lol. I think I had to make two different fillings… haha.
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That’s called “FAMILY”. lol 🤣
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You got it 😂
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What a great recipe.. love onion tarts and soups.. 😉
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Onions tend to be underrated. 🌿😍
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I love onions. I’m glad you gave the right amount of time to caramelising the onions.
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It makes a difference, doesn’t it? 😜
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No crying with this recipe. Just plenty of lip smacking.
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For some strange reason, onions don’t make me cry. 💦
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Well lucky you, LOL
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I think my contact lenses protect my eyes. Crazy, huh? 😜
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An onion defense shield!
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Right?! 😜
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Wow very lovely
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What a sweet thing to say, Lyn. Blessings. 🙏🏻
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Xxx
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