I ♥ Onion Tart

Okay, I know this recipe won't appeal to many.  But I must be deficient in whatever vitamin that onions have, because I love them right now.  Love, love, love them.  My husband thinks I'm crazy.  But I do.  Now, I don't go as far to eat raw onions, but sweet onions sauteed in butter?  Yes, please!

So, when hubby got me that wonderful cookbook last week, when I saw this recipe, I knew I had to try it!  It seemed easy enough.  I'm not sure it was easy, and no one in my family would eat it, but I thoroughly enjoyed it!!  (And I made a peach cobbler to make up for it for my family, for dessert - haha!)

To make the tart dough, I started with:

• 2 cups flour
• 12 tbs salted butter
• 1/2 cup ice cold water

Now, there aren't pictures of what happened next bc I did it wrong!!  It turned out okay, but I messed up the order.  

You're supposed to combine the flour and butter with your fingers, then add the water a little at a time until it's all together.  I didn't do that in the correct order, but it still turned out okay :)

After I made the dough, I divided it into two dough balls for two different tarts (or pie)

So here's my dough ball - I wrapped mine in wax paper though it said to wrap it in plastic - I didn't have plastic and it was fine.

Then I put it in the refrigerator to "rest" while I worked on the onions.  It said to let the dough rest for at least an hour, or even overnight.

Aren't these ingredients pretty?  I was so excited getting my ingredients together - so Little House on the Prairie of me - my family:  not so excited.

All you need for the filling is:

• 6 medium onions (though I think you really just need 4, 6 was way too many) peeled and sliced thin
• 3 sprigs of thyme
• 4 tablespoons butter

Heat butter in heavy pan

Add onions and thyme.

At this point I added about 1/2 a cup of water and covered my pan to cook the onions.  I added the water bc it's tricky to cook on the electric stove and I didn't want it to burn with all those onions.  It worked out well.

All my glorious onions soft and cooked down

I removed the thyme and put them in a bowl to cool.  Then I put the bowl in the refrigerator while I worked on the dough.

Aaah, the dough.  This was the funny part.  Because if someone would've seen me they would've laughed at my attempt.

I rolled out the dough - doesn't it look nice?

Oh, yes, it looked nice.  Then I tried to move it to my baking sheet and it fell apart.  Several times.  Oh, gracious.  I was laughing at myself.  Wondering why I thought I was advanced enough to do this.  But I fixed it, and no one would've known if I was able to fib a little on this blog.  Anyway, moving on...

I filled my crust with most of my onions (even I thought it was too many onions, so some of them didn't make the cut).  I folded the sides and brushed an egg wash (egg plus 1 tbs milk) on the crust.

Then I baked it at 375 for 45 minutes.  I thought it was so pretty!  My family, however, was not enthused.  Like, at all.

And here's my plate - notice I have two slices of my tart.  Because one family member asked to remove it from his plate.  So I got two servings.  And I enjoyed every. single. bite.  Yum!!

(And they loved the Peach Cobbler, it made up for the onion tart :) That recipe coming tomorrow!