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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.


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