6DNVOVhBStO4ConzfcZysw.jpg

 

Onion and Fennel Tart


INGREDIENTS

1 Tsp Salt

Pepper

Olive

Oil

1/4 Tsp Sugar

Onion

Fennel

2 Cups FLour

1.5 sticks unsalted Butter, chopped into 1/4 inch chunks  - very cold

4 Tbsp Lard or shortening

Ice water


FOUNDATIONAL INTERMEDIATES

Pate Brisee

Bruised onions and leeks

TOOLS

False bottom tart pan

Pastry blender


partially cooked tart crust. 

I suggest making Pate Brisee (pie dough) the day before and keeping in the fridge until needed. Roll out cold.

  1. Mix flour, sugar and salt in a large mixing bowl

  2. Add butter chunks and lard

  3. Mix with pastry blender until fats are small pieces about the size of peas

  4. drizzle ice water over all if mixture. About 1/ 2 cup

  5. Toss flour so that water wets as much of the Dough as possible. Use a fork. You can add more water if needed. 

  6. Dough should be “Shaggy” look awful but it should just hold together if you squeeze a ball in your hand.

  7. 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

  8. Place dough on floured board and make into a ball.

  9. 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

  10. 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

  11. 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!)

  12. Cover with buttered foil (Butter side down) and fill with dried beans or pie weights

  13. 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.

  14. 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

  15. Remove and place on wire rack


Leeks and onions

You can make these a day or so ahead. 

  1. slice 1 large onion and 1 large leek

  2. melt 1 TBSB butter and a couple swirls of olive oil in wide pan and med heat. Do not use a non-stick pan.

  3. Add onions and leeks and cook on med-low until caramelized - about 35 mins

  4. Cool before using in tart

PREPPING THE TART

  1. Spread leek onion mixture over tart, add salt and pepper and drizzle some olive oil

  2. You can optionally add some grated cheeped but it is not necessary  - just add a bit

  3. Bake for 15 mins until crust is nice and brown

  4. Cool a bit and serve warm. This a great with nice salad.

  5. 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.