Here is a vegetarian recipe for an Onion tart. I just read up and now understand that a tart is made in ribbed dish, the bottom part of the pan can come out, and the tart can be all sorts of shapes vs. a quiche is in round pie dish…
Yields: 4 main-dish servings
Total Time: 50 min
Prep Time: 25 min
Cook Time: 25 min
Oven Temp: 425
1 cup(s) all-purpose flourPastry:
- 3 tablespoon(s) vegetable shortening
- 3 tablespoon(s) cold butter or margarine, cut into pieces
- 2 tablespoon(s) (to 3) ice water
- 3 large eggs
- 1 cup(s) reduced-fat (2%) milk
- 1 pinch(s) dried thyme
- Salt and pepper
- 1 tablespoon(s) olive oil
- 1 (16-ounce) jumbo onion, sliced
- 2 ounce(s) Gruyère cheese, shredded
- Prepare Pastry: In large bowl, combine flour and 1/4 teaspoon salt. With pastry blender or 2 knives used scissors-fashion, cut in shortening and butter until mixture resembles coarse crumbs.
- Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together. Shape dough into disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
- On lightly floured surface, with floured rolling pin, roll dough into 11-inch round. Carefully place dough in 9-inch round tart pan with removable bottom. Gently press dough onto pan bottom and up side, without stretching. Fold overhang in and press dough against side of pan so it extends 1/8 inch above pan rim. Refrigerate or freeze tart shell 10 to 15 minutes to firm slightly.
- Preheat oven to 425 degrees F. Place pan with tart shell on cookie sheet. Line tart shell with parchment or foil, and fill with pie weights or dried beans. Place in oven and bake 15 minutes.
- Meanwhile, prepare Onion Filling: In medium bowl, with wire whisk, beat eggs; transfer 1 tablespoon beaten eggs to cup. To eggs in bowl, add milk, thyme, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper, and mix until blended; set aside. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion; cook 20 minutes or until golden, stirring occasionally
- Remove parchment and weights from pie shell; brush with egg from custard cup to seal. Bake tart shell 10 to 12 minutes longer or until golden. Transfer pan with tart shell to wire rack.
- Spread onion evenly into warm tart shell; sprinkle with Gruyère. Carefully pour egg mixture over onion. Bake tart 23 to 25 minutes or until puffed and custard jiggles only slightly in center. Cool on wire rack 10 minutes to serve warm. Remove side of pan before serving.