Dining with the Bloggers - March 30th REVISITED

-


So I promised I'd report back on the thing I was supposed to do for this weeks Dining with the Bloggers - better late than never, right? :-)

The thing was and Onion Tart. But oh no, not just any old onion tart - it was Molly of Orangette's Alsatian Onion Tart. A dream of a tart, no less. I'm telling you - while I've had my share of problems with tarts, this one was a breeze, and tasted magnificent - not too much butter, exactly enough crunch and flakiness. (I think my problem have been adding too little water - I guess I was just always anxious I'd add to much and end up with a batter instead of dough!) Next time I might bake the tart case blind for a couple of minutes before adding the onions, just because that's what I always do and I think it might make it even more perfect. And oh, the onions - just thinly sliced, then sauteed in a couple of lugs of oil - patience, patience - and AH! Caramelized onions.

It seems way too simple: I mean: butter - flour - sugar - salt - and then onions - cream - eggs - salt - pepper - nutmeg. That's like 9 (NINE!) ingredients. And the result is nothing short of magnificent. Dreamlike. Yummy. I can only say one thing: Make it!

Comments

Cathy said…
Hi Zarah - I'm going to have to try this, it sounds so good! Oh why oh why can't pastry be good for you? I've really got the bug after making Barrett's tart - the crust was easy, but really made the whole think special.
Sunday, April 03, 2005 11:58:00 PM
Niki said…
I agree, I also have the pastry bug after discovering the fantastic pate brisee recipe on Clothilde's site; there's no comparison to the frozen I always used, and thought was good enough.
This onion tart recipe looks fantastic...but it's going to take a lot for me to veer from my Stephanie Alexander recipe! (actually they're not very different, really. Stephanie's has cheese in it as well...).
Monday, April 04, 2005 4:06:00 AM
Post a Comment

Popular posts from this blog

The Best Sweet Chili Sauce EVAH!

-
Image
(For an updated version - with better pictures! - please check this post .) So you're probably going: why on EARTH would I want to slave over my own chilisauce, when there are so many nice brands out there, that are even cheap? Well, I for one do, simply because this is the best one I've ever had. The taste may not be as the commercial kind, here you can taste every single ingredient - maybe I'm not able to taste the galangal from the ginger, but I know it's there! And there's just something weirdly satisfying about reading a recipe that says "2 tablespoons of chilisauce", then taking that little, dark, sweet-spicy smelling, sticky jar of your own homemade sauce out of the fridge, instead of a large bottle. I'm weird like that, but I do like that feeling... Sweet Chili Sauce Makes three small jars (250 ml each) You need: 10 cloves of garlic, peeled 4 large red chilies, stems removed 3 thumbs of fresh ginger, peeled and roughly chopped 1 th...
Read more

Diary of a Sourdough Apprentice - May 17th.

-
Image
Lavede efter Chad Robertsons opskrift, bare en halv portion - og det skal man passe på med, for fik puttet for meget salt i, og kæmpede så med at pille de (heldigvis!) store saltkrystaller ud igen, mens jeg vendte dejen. Brugte: Primært Gærda + 20 g. Rugpaul, cirka - 100 g. i alt. Begge flød fint. Halv/halv valset (Bornholms Valsemølle) og stenkværnet Skærtoft Skærtoft grov hvede Og så, ja... 17 g. salt. Fra sammenrør til formet ca. 5 timer. Kunne nok godt have hævet lidt mere inden shaping, men jeg skulle nå på vagt. Fik tre timer på køkkenbordet, inden den så røg på køl. Så ganske fin ud morgenen efter, kl 845, hvor den blev bagt af. Ovn opvarmet til 275, skruede ned til 250 + kraftig damp - men efter 2-3 minutter blev jeg en kylling, og skruede ned til 220. Derfor 20 min. i alt med kraftig damp, og så op på 250 i 5-6 minutter til farve. DOMMEN: Lidt tættere i krummen end de sidste par stykker, og skorpen lidt tynd. Jeg skal nok prøve at følge instruktionen - egentlig...
Read more

A Year of Brownies - June

-
Image
It's June, it's summer, it's HOT! Can't have the oven on for too long, so brownies, layered with ice cream from the lovely,  Foodbeam ? Hear hear! Only I never got so far as to do the cookie sandwiches - I just ate my cookies alongside banana ice cream from ParadIS . It was lovely! METHOD: This is a cookie, but unlike most cookies I make, there's no creaming of butter and sugar. Instead, you go the standard brownie route: melt chocolate and butter together, beat eggs and sugar, mix the two and add flour mixture. The batter ends up somewhat stiffer than a regular brownie batter, but only by a whisker. INGREDIENTS: These cookies use brown sugar - that's new, only my standard recipe has a mix of brown sugar and regular sugar. There's a - in comparison - tiny bit of sugar (30 grams), but that is more than made up for by the amount of chocolate - 200 grams. I used Valrhona Guanaja 70%. chocolate:egg:sugar ratio: Standard (January): 110:2:300 Meyer...
Read more