Onion and Fennel Tart
1 Tsp Salt
1/4 Tsp Sugar
2 Cups FLour
1.5 sticks unsalted Butter, chopped into 1/4 inch chunks - very cold
4 Tbsp Lard or shortening
Bruised onions and leeks
False bottom tart pan
partially cooked tart crust.
I suggest making Pate Brisee (pie dough) the day before and keeping in the fridge until needed. Roll out cold.
Mix flour, sugar and salt in a large mixing bowl
Add butter chunks and lard
Mix with pastry blender until fats are small pieces about the size of peas
drizzle ice water over all if mixture. About 1/ 2 cup
Toss flour so that water wets as much of the Dough as possible. Use a fork. You can add more water if needed.
Dough should be “Shaggy” look awful but it should just hold together if you squeeze a ball in your hand.
It is ok, to have some loose crumbs and flour at bottom of the bowl, but the main Dough ball should be moist enough that it could consume these crumbs if pressed against them
Place dough on floured board and make into a ball.
Smear a side of the ball away from itself wit the palm of your hand, about 2 tablespoons at a time into a 6inch smear. Do this until the entire ball has been smeared and forms an ugly pile of dough. This distributes the fat though the flour and creates thin layers of fat/flour that will flake up when you cook
Form into a ball and flatten into a disc. About 8 inches across. Wrap in wax paper and chill for 1 hour to 2 days
Roll chilled dough out, and place in a buttered false bottom tart pan. press against sides. (Any extra dough should be formed into ball, wrapped in wax paper > plastic wrap and placed in freezer. DO NOT DISCARD this will be re-used in another recipe!)
Cover with buttered foil (Butter side down) and fill with dried beans or pie weights
Bake at 400 for 9 mins until bottom of tart crust is not shiny when you pull back foil. place right on oven rack. Be sure to place a cookie sheet on the rack underneath as butter will drip down.
Remove foil, prick bottom of crust with fork., put back in oven for 5 mins until sides pull away and it starts to get a bit brown
Remove and place on wire rack
Leeks and onions
You can make these a day or so ahead.
slice 1 large onion and 1 large leek
melt 1 TBSB butter and a couple swirls of olive oil in wide pan and med heat. Do not use a non-stick pan.
Add onions and leeks and cook on med-low until caramelized - about 35 mins
Cool before using in tart
PREPPING THE TART
Spread leek onion mixture over tart, add salt and pepper and drizzle some olive oil
You can optionally add some grated cheeped but it is not necessary - just add a bit
Bake for 15 mins until crust is nice and brown
Cool a bit and serve warm. This a great with nice salad.
This can be stored in fridge and reheated by the slice. Do not reheat in microwave - you will ruin all your hard work. Reheat slices in a toaster oven on a piece of parchment until warm - does not need to be hot, just warm.