Honey Roasted Onion Tart Recipes

ROASTED ONION TARTS

Steps:

• Preheat oven to 425° F. and lightly grease 2 large baking sheets.
• Slice enough of red and yellow onions to measure 5 cups each and in a large skillet cook in 3 tablespoons oil with salt and pepper to taste, covered, over moderate heat, stirring occasionally, until golden and tender, about 15 minutes. Stir in cream and cool.
• Trim remaining onions and cut lengthwise into sixths, keeping wedges intact, and arrange, narrow sides up, 1/2 inch apart on baking sheets. Sprinkle onion wedges with salt and pepper to taste and roast in middle and lower thirds of oven 20 minutes, or until tender. Cool onion wedges.
• On a lightly floured surface with a lightly floured rolling pin roll out 1 pastry sheet into a 13-inch square. Using an inverted 6-inch plate as a guide, cut out four 6-inch rounds, discarding scraps. Cut out 12 more rounds from remaining 3 pastry sheets in same manner to make a total of 16 rounds.
• Fold in edge of each pastry round to form a 1/4-inch-wide border. (If pastry becomes too soft to work with, chill until firm.) Transfer rounds to 2 large baking sheets and chill until firm, about 10 minutes. Top each round evenly with a scant 1/4 cup sliced onion mixture. Arrange roasted onions on their sides decoratively (alternating yellow and red) on top of tarts and season with salt and pepper. Bake tarts in middle and lower thirds of oven, switching positions of pans halfway through baking, 20 to 25 minutes, or until bottoms are golden brown and roasted onions are very tender. Transfer tarts to racks to cool. Tarts may be made 1 day ahead and chilled, covered loosely with plastic wrap. Bring tarts to room temperature before serving or heat in a preheated 350° F. oven until heated through.
• Brush tarts with additional oil and serve whole or halved.

VIDALIA ONION TART WITH BACON, LOCAL HONEY, AND FRESH THYME

Steps:

• To prepare the pastry, pulse together the flour, butter, and salt in the bowl of a food processor fitted with a plastic blade until the butter is about the size of small peas-about ten pulses. Gradually, drizzle in the ice water while pulsing. The amount needed will depend on the moisture content of the flour. Add just enough water for the dough to form a loose ball. Turn the pastry out onto a lightly floured surface and quickly form the dough into a 1-inch-thick disk. Wrap with plastic wrap and refrigerate for 30 minutes (or up to three days) to rest. Preheat oven to 375 degrees about 20 minutes before you're planning to bake the tart.
• Meanwhile, prepare the filling. Heat a large sauté pan over medium-high heat. Add the bacon in a single layer and cook, turning as needed, until the bacon is crispy and the fat has been rendered. Remove the bacon to drain on paper towels to cool, chopping coarsely once cool enough to handle. Reserve 2 tablespoons of the bacon fat (discarding the rest or using for another purpose) in the pan and reduce the heat to medium. Add the onions, salt, pepper, and thyme. Cook over medium heat until the onions have softened, stirring frequently, about 15 minutes. Do not let the onions brown!
• Add the wine and increase the heat to medium-high. Cook until the wine has cooked down to a glaze, about 3 minutes. Reduce the heat to medium-low and add the honey and reserved chopped bacon. Stir and cook 5 minutes more. Remove the onion mixture from the heat and spoon into a shallow pan; refrigerate to cool. When cooled, drain off any excess pan juices and stir in the egg and cream. Adjust seasonings as needed.
• To assemble, roll the reserved dough to 1/4 inch thickness. Line the pan(s) with the pastry and form even edges. Refrigerate another 10 minutes, then line the pastry with parchment paper and fill with pie weights. Bake 20 to 25 minutes, or until lightly browned. Remove the paper and weights and bake another 15 to 20 minutes to brown the bottom. Allow to cool slightly before filling. Reduce the oven temperature to 350 degrees. Fill the pastry crust with the onion mixture and bake until golden brown and the filling is set, about 35 minutes.