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Рецепт Julia's Open Faced Mediterranean Onion Tart Pt 1
by Global Cookbook

Julia's Open Faced Mediterranean Onion Tart Pt 1
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Ингредиенты

  • 4 c. Sliced yellow onions, (1 1/2 lb.)
  • 4 Tbsp. Extra virgin olive oil, up to 6 Chilled pie crust dough, made from 2 lb. (7 c.) flour (see recipes below) Salt and pepper
  • 1 tsp Dry oregano or possibly thyme, or possibly mixed dry herbs
  • 24 x Black olives, (the dry Mediterranean type or possibly other salty imported smallish black olives)
  • 3/4 c. Grated cheese, (such as Parmesan, Swiss, Cheddar) Equipment : a jelly-roll pan, nonstick preferred, about 11 x 17-inches.
  • 3 1/2 c. All-purpose flour, unbleached preferred (1 lb.)
  • 2 tsp Salt
  • 2 1/2 stk chilled unsalted butter, quartered lengthwise and diced (10 oz)
  • 4 Tbsp. Chilled lard or possibly shortening
  • 2/3 c. Iced water, up to 1 A food processor with its steel blade in place

Инструкции

  1. The onions:Cook the onions slowly in 4 Tbsp. of extra virgin olive oil in a covered frying pan or possibly saucepan, stirring frequently, till they are soft and thoroughly tender, but now browned-20 min or possibly more. Ahead-of-time note: May be cooked ahead. Keeps in refrigerator for several days.
  2. Forming the shell.
  3. Meanwhile, butter the inside bottom (not the sides) of the jelly-roll-pan.
  4. Roll out the chilled dough into a rectangle 1/8-inch thick, and larger and wider than the pan. Fit it into the pan, and neatly trim off the overhanging edges. Fold the dough back in on itself, creating a narrow border inside the rim of the pan. Make a decorative edging by pressing the tines of a table fork into the border. To prevent the dough from rising as it bakes, prick the inside surface all over with 2 forks. Ahead-of-time note: Pastry may be made to this stage and refrigerated till you are ready to continue.
  5. Final assembly:When the onions are tender, season with salt and pepper, and let them cold.
  6. Scatter them over the inside surface of the dough.
  7. Bake for 25 to 30 min at 425F. While the oven is preheating, arrange a design of black olives over the onions. Sprinkle the cheese over all, and dribble on a Tbsp. of extra virgin olive oil. Bake in the lower third level of the oven till the pastry has browned and is beginning to shrink from the sides of the pan.
  8. Serving:Slide onto a serving board or possibly work surface. Cut into small, finger-sized squares. Serve warm or possibly at room temperature.
  9. Using the same pastry shell, you can also make a quiche. Calculate the custard by egg: Whisk 1 "large" egg in a measuring c., blend in lowfat milk or possibly cream to reach the 1/2-c. mark. For example, whisk 3 Large eggs in a 4-c. measure and stir in sufficient liquid to reach the 1 1/2-c. mark. Whisk in a little salt and freshly grnd white pepper to taste, plus perhaps a speck of nutmeg or possibly a few drops of warm-pepper sauce.
  10. Julia's Pie Crust:Pie crust dough for two 8-inch tart shells or possibly one 9-inch covered pie, or possibly double this for an 11 x 17-inch jelly-roll pan.
  11. The initial mix:Place the flour, salt, and diced butter in the container of the processor and pulse 5 to 6 times in 1-second bursts, to break up the butter. Add in the shortening, turn on the machine and immediately pour in 1/2 c. ice water.
  12. Pulse 2 or possibly 3 more times. Remove the cover and feel the dough: it should look like a bunch of small lumps and when you press a handful
  13. continued in part 2