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DEL.ICIO.USVidalia Onion Tart - from Sperata
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FROM THE MENU OF . . . SPERATA
9 E. Main St., Buford
678-546-9111
Q: I was at Sperata in Buford and had the most incredible Vidalia Onion Tart. It was not heavy, and our entire table raved. Would it be possible to get the recipe?
SUSAN CRAWBUCK, Atlanta
A: Sperata's executive chef and owner, Chris Hope, admits that this recipe didn't originate in Vidalia. The dish was quite popular when he was working as a chef at a hotel in Hong Kong. "We used to call it French onion tart, " he said. "It's between a dessert and a savory, the onions being sweet and the goat cheese being savory."
The dish is served with a spoonful of thick fresh tomato sauce and a drizzle of Olive Pesto.
Hands on time: 1 hour and 30 minutes Total time: 2 hours and 30 minutes Serves: 4 entree servings or 8 appetizer servings
Ingredients:
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For the filling:
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
8 large Vidalia onions, thinly sliced
1 tablespoon brown sugar
Pinch nutmeg
Salt and pepper to taste
1 cup white wine
1/2 cup chopped fresh basil
1/2 cup grated Parmesan cheese
1 egg yolk
For the dough:
2 cups all-purpose flour
Pinch salt
10 tablespoons chilled butter, grated or chopped
1 egg
2 tablespoons ice water or milk
Final ingredients:
4 ounces goat cheese, cut into pieces
Olive Pesto (see recipe)
1 teaspoon top-quality tomato sauce, to taste
Olive Pesto:
8 servings
Hands on: 5 minutes
Total time: 15 minutes
Keep this dressing in a squeeze bottle in your refrigerator to drizzle on bread, pasta or pizza.
1/2 cup olive oil
1 tablespoon pine nuts
1 to 2 garlic cloves
1/2 cup drained, pitted kalamata olives
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh basil
Freshly ground black pepper
Instructions:
To make the filling:
In a large, heavy skillet, melt the butter with the olive oil over medium-low heat. Add the garlic, then add the onions, brown sugar, nutmeg and some salt and pepper. Cook the onions slowly, stirring occasionally, for 30 to 40 minutes, until they are a deep golden brown. Add the white wine and cook until almost all the liquid is evaporated.
Remove from the heat; stir in the basil. Cool slightly and then stir in the Parmesan cheese. Season to taste with salt and pepper. When completely cool, stir in the egg yolk. Set aside. (Filling can be cooked a day ahead of time. Bring to room temperature before continuing.)
To make the dough:
In a bowl, combine the flour and salt. Working quickly, add the butter and rub it in with your fingers, taking care to melt the butter. Add the egg and then the water or milk, working them in lightly. Do not overmix. Pat the dough into a ball; cover and let rest at least 1 hour or overnight in the refrigerator.
Preheat oven to 300 degrees. Butter and lightly flour a 9- or 10-inch tart pan. Roll out the dough between two sheets of parchment paper. Transfer it to the tart pan and press it into place with your fingers. Line the dough with a fresh sheet of parchment paper and fill the center with pie weights or dried beans. Bake the crust for 20 minutes or until fully baked but not brown.
Remove from the oven; remove the parchment and weights. Let cool for 30 minutes before filling with the onion mixture.
Reduce oven temperature to 275 degrees. Fill the cooled crust with the onion mixture. Bake 35 to 40 minutes.
Add final ingredients: Remove tart from oven, top with the goat cheese and return to the oven for 5 minutes. Serve warm with a drizzle of Olive Pesto and a spoonful of top-quality tomato sauce on the side.
To make the Olive Pesto:
Combine olive oil, pine nuts and garlic in a saucepan and simmer over medium-low heat for 5 to 10 minutes. Transfer to a food processor or blender and puree. Add the olives, Parmesan and basil; puree. Add pepper to taste.
In a large, heavy skillet, melt the butter with the olive oil over medium-low heat. Add the garlic, then add the onions, brown sugar, nutmeg and some salt and pepper. Cook the onions slowly, stirring occasionally, for 30 to 40 minutes, until they are a deep golden brown. Add the white wine and cook until almost all the liquid is evaporated.
Remove from the heat; stir in the basil. Cool slightly and then stir in the Parmesan cheese. Season to taste with salt and pepper. When completely cool, stir in the egg yolk. Set aside. (Filling can be cooked a day ahead of time. Bring to room temperature before continuing.)
To make the dough:
In a bowl, combine the flour and salt. Working quickly, add the butter and rub it in with your fingers, taking care to melt the butter. Add the egg and then the water or milk, working them in lightly. Do not overmix. Pat the dough into a ball; cover and let rest at least 1 hour or overnight in the refrigerator.
Preheat oven to 300 degrees. Butter and lightly flour a 9- or 10-inch tart pan. Roll out the dough between two sheets of parchment paper. Transfer it to the tart pan and press it into place with your fingers. Line the dough with a fresh sheet of parchment paper and fill the center with pie weights or dried beans. Bake the crust for 20 minutes or until fully baked but not brown.
Remove from the oven; remove the parchment and weights. Let cool for 30 minutes before filling with the onion mixture.
Reduce oven temperature to 275 degrees. Fill the cooled crust with the onion mixture. Bake 35 to 40 minutes.
Add final ingredients: Remove tart from oven, top with the goat cheese and return to the oven for 5 minutes. Serve warm with a drizzle of Olive Pesto and a spoonful of top-quality tomato sauce on the side.
To make the Olive Pesto:
Combine olive oil, pine nuts and garlic in a saucepan and simmer over medium-low heat for 5 to 10 minutes. Transfer to a food processor or blender and puree. Add the olives, Parmesan and basil; puree. Add pepper to taste.
Notes:
This intensely flavored appetizer (or entree) is well worth the effort, but it is a bit time-consuming. You might want to tackle it in pieces, preparing the onion filling and the tart dough a day ahead of time.
Nutrition:
Per appetizer serving: 466 calories (percent of calories from fat, 58), 12 grams protein, 45 grams carbohydrates, 3 grams fiber, 29 grams fat (16 grams saturated), 166 milligrams cholesterol, 320 milligrams sodium.
Olive Pesto: Per serving: 70 calories (percent of calories from fat, 95), less than 1 gram protein, less than 1 gram carbohydrates, trace fiber, 8 grams fat (1 gram saturated), 1 milligram cholesterol, 49 milligrams sodium.
Olive Pesto: Per serving: 70 calories (percent of calories from fat, 95), less than 1 gram protein, less than 1 gram carbohydrates, trace fiber, 8 grams fat (1 gram saturated), 1 milligram cholesterol, 49 milligrams sodium.
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