Entrée Pies: Onion Leek Tart by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Entrée Pies >> Onion Leek Tart


	Onion Leek Tart

		Onion-Leek Tarte Tatin 1 1/3 cups all-purpose flour 1/2 teaspoon salt 2 tablespoons finely grated Parmesan cheese 1/2 cup unsalted butter, cut in pats 2 tablespoons solid vegetable shortening 3 to 4 tablespoons ice water 3 tablespoons olive oil 6 large yellow onions, sliced thin 3 leeks, trimmed, cleaned, sliced thin 1/2 teaspoon salt 1/4 teaspoon sugar 3 large plum tomatoes, chopped Fresh ground pepper Minced fresh parsley Combine flour, salt and cheese in large bowl. Cut in butter until mixture resembles small peas, then vegetable shortening until mixture resembles coarse meal. Sprinkle in ice water, 1 tablespoon at a time, and stir with a fork until ingredients are evenly moistened. Form into a ball, then flatten slightly to form a disk. Wrap in plastic wrap and refrigerate at least 1 hour. Cook onion (and leeks) in oil over medium-low heat for 15 minutes (covered skillet), stirring occasionally. Remove cover, stir in salt and sugar. Raise heat to medium and cook 15 minutes, stirring often, until onions (and leeks) are golden brown. Stir in tomatoes and pepper to taste and cook 2 minutes, set aside. Adjust rack in middle of oven, preheat oven to 450 degrees F. Line a 10-inch ovenproof round (pie?) pan with parchment. Spoon onion-leek mixture into the pan. Roll out dough on floured board to a 12-inch circle. Roll pastry onto rolling pin to maintain its shape, then transfer it to cover the leek-onion mixture in the pan. Tuck the edges of the pastry around the topping. Bake 25-30 minutes, or until golden brown. Remove from oven and allow to cool for 10 minutes, then invert onto serving plate. Remove parchment. Sprinkle parsley on top to garnish.