Chef Glady Cooks: Onion Tart
The raves keep pouring in for Chef Glady. This time it’s Chef Glady’s recipe for a delicious onion tart.
In the last installment of Chef Glady Cooks, she taught us all how to prepare pate brisee. This is the perfect dough for an onion tart. It’s flaky. light and can stand up to the luscious, caramelized onion filling
This tart starts with the pate brisee Chef Glady taught us all to make in her last installment.
This time it’s Chef Glady’s recipe for a delicious onion tart.”
Chef Glady is Gladys Rabiner and we met her when she was Executive Chef at Violette restaurant in Woodstock, New York. (We still lament the closing of her restaurant, but that’s another story)
We love Glady’s technique and brilliance with food, so Slow Films, the video production arm of HandPicked Nation traveled to her home kitchen to shoot a series of videos with her.
You can start looking forward to other goodies from Chef Glady’s kitchen, too. Coming soon, you’ll see Chef Glady showing how to make a mouthwatering family strudel.
But, for now, take a look at this recipe and give it a try. You’ll be surprised how easy this tart is to make, and paired with a crisp salad and a glass of wine, it’s a meal in itself.
Do you have a secret technique when it comes to preparing an onion tart?
Photo credit: Slow Films
Makes one 12" tart
For the tart filling
4 Spanish or sweet onions
11/2 cups grated or cubed Gruyere cheese
3 whole eggs
1 egg yolk
1 3/4 cups half and half
1 teaspoon Dijon mustard
1/2 teaspoon salt
2-3 grinds of fresh black pepper
sprinkle grated nutmeg
1/2 cup grated Parmesan for garnish
Method (for filling)
Split onions in half and slice
Heat a large skillet and coat bottom with vegetable oil. Add onions
Cook onions in small batches so as to allow the onions to break down, soften slowly and brown or caramelize.
While the onions are caramelizing, measure all other ingredients.
Combine eggs, half and half, mustard, salt, pepper and nutmeg.
Whisk together all ingredients and refrigerate. Have grated cheese ready for use.
Method (putting tart together)
Remove one disc of pate brisee dough from refrigerator and allow to warm up just enough to roll easily.
Sprinkle a dusting of flour on your counter
Roll dough into a circle large enough to overlap tart pan when placed inside.
Press dough into sides of tart pan and trim. Viola! Place in freezer until firm.
Line with foil and add dry beans to weight down the dough and place in a 375 degree oven for 20-25 minutes.
Remove from oven and immediately remove the foil and the beans.
First, add the cheese, then add the onions, the custard mixture, and then top with Parmesan cheese.
Place tart pan (sitting on a sheet pan) back into the 375 degree oven and bake for 40 minutes or until set and golden brown.
Chris Regan and Ashley Mayne produce a wide array of delicious greens for the Hudson Valley.
With his new book, Forrest Pritchard tells the stories of 18 farms from all across America.
Forrest Pritchard and Smith Meadows are prime examples of sustainable family farming.
Jonathan Waxman shares his food philosophy with Slow Films.
A group of star chefs play with fire for a good cause.