herbgeek
3-23-13, 11:19am
I'm a foodie, and like to try all things exotic. But sometimes, simple basic food (maybe with a twist ;)) is best. I'm enjoying a carmelized onion tart today. Yum. Good at room temperature as well as hot.
I carmelized 3 large-ish onions by sauteeing them in some olive oil on medium-low heat for about 1/2 hour, stirring every few minutes. Once they were light brown, I added 2 T of balsamic vinegar and let that cook in for 5 or 10 minutes. Also added salt and pepper, and I threw in some dried thyme because I like it.
Meanwhile the crust was made from 1.5 cups of flour, a stick of butter, 1/2 c of plain yogurt (recipe called for sour cream, but I only had yogurt on hand) and 1 t salt pulsed in the food processor until it comes together in a blob (technical term :laff:) I was lazy so instead of rolling it out I dumped the mixture into a 10 quiche pan (I had extra dough) and used my fingers to spread it out and up the sides.
I put the slightly cooled onions over the crust, then mixed up 1 egg, 1/2 c ricotta cheese and 1/2 c of shredded cheese (recipe called for cheddar, I had a 4 italian cheese mixture so I used that) and spread that over the onions. Bake at 400 for 35 minutes or so.
Easy, cheap and yummy. Would be better I think with some fresh herbs come spring.
I carmelized 3 large-ish onions by sauteeing them in some olive oil on medium-low heat for about 1/2 hour, stirring every few minutes. Once they were light brown, I added 2 T of balsamic vinegar and let that cook in for 5 or 10 minutes. Also added salt and pepper, and I threw in some dried thyme because I like it.
Meanwhile the crust was made from 1.5 cups of flour, a stick of butter, 1/2 c of plain yogurt (recipe called for sour cream, but I only had yogurt on hand) and 1 t salt pulsed in the food processor until it comes together in a blob (technical term :laff:) I was lazy so instead of rolling it out I dumped the mixture into a 10 quiche pan (I had extra dough) and used my fingers to spread it out and up the sides.
I put the slightly cooled onions over the crust, then mixed up 1 egg, 1/2 c ricotta cheese and 1/2 c of shredded cheese (recipe called for cheddar, I had a 4 italian cheese mixture so I used that) and spread that over the onions. Bake at 400 for 35 minutes or so.
Easy, cheap and yummy. Would be better I think with some fresh herbs come spring.