04:51
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The one thing I would change (and I've said so in the instructions) is to cook the onions on their own for longer than 10 minutes. That's how long I cooked them, and I rated them as only just barely done in the end. If they also picked up a little colour that would do them no harm at all. Next time I would crowd them more than I did, too - they shrunk a bit in the cooking.
We ate some of this right out of the oven and it was nice, but we both agreed that the leftovers were better re-heated and served the next day. It had also set a bit better with cooling and re-heating, so it looks like what I am saying here is that it's a good plan to make this a day ahead and reheat it.
6 servings
1 hour 45 minutes - 1 hour prep time
NOT including cooking the potatoes
Cook the Potatoes:
3 medium (450 grams; 1 pound) potatoes
Put them in a pot with plenty of water to cover them. Bring them to a boil and boil for 30 to 40 minutes until easily pierced with a fork. Drain them and let cool. Peel them and mash them very smoothly. This can be done a day in advance.
Make the Pie Crust:
2 cups soft whole wheat or spelt flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter
1/4 cup mild vegetable oil
1/4 cup buttermilk
Measure the flour and stir the baking powder and salt into it.
Measure the butter, oil and buttermilk into a small mixing bowl. Cut up the butter with a pastry cutter or a couple of knives, then begin stirring in the flour. Keep cutting in the butter until it is pieces no larger than a small pea. Form it into a ball, cover it with a tea towel, and set it aside as you cook the onions and make the filling.
Cook the Onions:
2 tablespoons unsalted butter
450 grams (1 pound; about 4 or 5) medium onions
Preheat the oven to 350°F. Butter the sides of a large (11") spring-form pan. Line the bottom with a circle of parchment paper and spread the 2 tablespoons of butter evenly all over it. Draw out another circle of parchment paper (but don't cut it out) for use in rolling out the pastry.
Trim the ends off the onions and peel them. Cut each one into 4 to 6 slices of approximately 1/4" wide. Arrange them as snugly as you can over the buttered pan base. It might be helpful to arrange half-slices all around the outside.
Put them into the oven and bake for about 20 minutes, until softened and perhaps slightly browned. Keep an eye on them towards the end in particular
Make the Filling & Finish:
2 tablespoons flour
3 extra-large eggs
1 teaspoon salt
freshly ground black pepper to taste
1 tablespoon Dijon mustard
2 cups whole milk
2 tablespoons unsalted butter
250 grams (9 ounces) grated Gouda, Friulano, Gruyere or similar cheese
In a large, heavy bottomed pot whisk the flour and eggs together. Mix in the salt, pepper, and mustard. Slowly stir in the milk and drop in the butter. Grate the cheese and have it standing by, along with the mashed potatoes (re-mash them to loosen them up).
Turn on the heat under the pot with the eggs, milk, etc. Cook over medium heat, stirring regularly to constantly - more and more as it starts to cook and thicken. When it has thickened, stir in the cheese until it is melted. Stir in the mashed potatoes until the mixture is smooth. Remove it from the heat.
Pat and roll the pastry out to an even circle, using the guide you drew earlier on a piece of parchment paper.
When the onions are cooked, scrape the filling into the pan over them and spread it out evenly. Use the parchment to flip the pastry onto the top of the filling, then peel it off. Patch it up if it needs it. Return the tart to the oven and bake for 50 to 55 minutes until golden brown.
Let the tart cool on a rack. Remove the ring after about 15 minutes. The tart can be served warm or at room temperature. It re-heats extremely well.
Last year at this time I made Strawberry Pudding.
Posted in: Ontario Food
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