CARAMELIZED ONION AND OLIVE TARTS
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Awesome smokey onion notes with a tangy and savoriness from the olives.
- FOR THE CRUST:
- 1 1/2 cups all-purpose flour
- 6 tablespoons unsalted butter
- 2 teaspoons fennel seeds, crushed
- 1/2 teaspoon salt
- 3-4 tablespoons cold water
- For the Filling:
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 large sweet or yellow onions, thinly sliced
- 1/2 cup kalamata olives, pitted and coarsely chopped
- 2 jalapenos, seeded and finely diced
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1 tablespoon Dijon mustard
- Salt and freshly ground pepper
- 1/4 teaspoon ground nutmeg
- 4 ounces goat cheese, crumbled
- 1 tablespoon fresh thyme leaves
- To prepare the crust, preheat the oven to 350°F. In a large bowl, combine the flour, butter, fennel seed, and salt until the mixture resembles coarse meal. With a fork, stir in the water, working the dough with your fingers until it comes together. Shape the dough into a 6-inch disc, wrap, and refrigerate until chilled, about 1 hour. On a lightly floured surface, roll the dough into a 12-inch round. Place the dough into an 11-inch tart pan with
- a removable bottom. Trim the edges. Prick the dough all over with a fork, then line the dough with aluminum foil and fill with dried beans. Bake 15 to 20 minutes, then remove the foil and beans, and bake 15 minutes longer, or until the pastry is slightly golden. Remove to a wire rack to cool.
- To prepare the filling, heat two tablespoons of the olive oil along with the butter in a large skillet over medium heat. Add the onions and cook until the onions are tender and caramelized, about 25 minutes. Add the olives and jalapenos and sauté 5 minutes more, stirring often. Remove from the heat and allow to cool.
- In a large bowl, beat the eggs, heavy cream, milk, mustard, salt, pepper and nutmeg until blended. Stir in the cooled onion mixture. Pour the onion mixture evenly into the tart shell. Top with the crumbled goat cheese. Bake for 45 minutes or until set. Remove the tart to a wire rack to cool. Sprinkle with the thyme leaves, unmold carefully, and serve warm or at room temperature.