At the same moment I was about to start this post I realized that I have never bragged on this blog about something very important that happened to me in 2017. I do remember mentioning about me being a part of a very special and dear to my heart project Honest Food Magazine. But I never, I mean EVER (how could I? How dare I?!) mentioned that I was lucky enough to become a part of this absolutely beautiful culinary book, which came out IN PRINT (yes, I’m shouting) called Honest Food Seasons. But, wait for it! Another Honest Food book just came out a few weeks ago called Honest Food Stories (I literally want to sob and cry when I think about it). I haven’t received my hard copy yet, as mail (International mail especially) works at a snail pace this time of year. As I see, and silently envy, other authors, who already received their copies, posting pictures on Instagram showing off their new shiny book, I pick up my Honest Food Seasons and endlessly flip thru the pages in anticipation of arrival of its newborn sibling. While I comb thru it a recipe (or two) that I haven’t tried yet will jump out and seduce me to roll up my sleeves and put my apron on. And yes, I have a special apron now, I got it for my birthday. My boys also got matching ones in their size. Imagine, how cute we all look in those!
This particular dish is a slightly modify version of the recipe from Honest Food Seasons. What makes it even more special to me is that the author of this recipe is an incredible woman, who is actually chef-in-editor of Honest Food Magazine and the driving force behind and executor of the whole Honest Food Project – Natasha Ksenzhuk. If it wasn’t for her, none of it – neither e-magazine, nor two published books — would exist.
If you are, just like me, skeptical about the onion being a main ingredient in any dish, you must, you hear me, MUST try this tart. It is un-*bleep*-believable! I was, no, I still am shocked at how good it tasted.
I dressed it up a bit in Umami paste, but it can be totally omitted. As the matter of fact, the original recipe didn’t have Umami paste and used regular salt. So, feel free to “undress” my fanciness, if you will. But, please-please-please, people, try it either way and let me know whatcha think!
- 1 cup (5 oz) flour
- 6 Tbsp cold butter, cubed
- salt, a pinch
- 2-3 Tbsp ice cold water
- 2 Tbsp butter
- 3 medium yellow onion, peeled and thinly sliced
- 1 Tbsp Umani paste
- black pepper, to taste
- 1 large egg
- ⅓ cup whole milk
- 4 tbsp sour cream
- ½ tsp truffle salt
- 2 oz gruyere cheese, grated
- In a food processor, combine flour, cold butter and salt and pulse a few times until you get a crumbly mixture. Add 2 tablespoons of cold water and pulse a couple more times. Check the dough by pinching together between your fingers. If it doesn't come together, add another spoon of water and pulse to incorporate. Invert dough into a clean working surface and as quick as possible press it together into a ball. Wrap in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 400°F (200°C).
- Roll out a child dough between two pieces of parchment paper into a thing rectangle enough to cover your 5"x14" rectangular tart form. Carefully remove top piece of paper and using a rolling pin transfer the dough onto a tart pan with removable bottom. Fit the dough into it, trim (leaving a little extra for shrinkage) using kitchen scissors or very sharp knife, then lightly prick with a fork all over the bottom. Line the dough with a parchment paper, fill with pie weights and blind-bake in a preheated for 10 minutes. Take the tart pan out of the oven, remove the weights and parchment paper and bake for another 7-8 minutes until golden light in color.
- While tart is blind-baking, prepare the filling. In a large skillet melt 2 tablespoon of butter over medium high heat. Add the onions and sauté until soft. Add umami paste and ground black pepper, stir well to incorporate. Cook for another 4-5 minutes.
- In a mixing bowl, whisk together an egg, milk, sour cream and salt. Add grated cheese and mix well.
- Distribute the cooked onions in pre-baked tart shell, pour the egg mixture over and bake for about 25-30 minutes, or until the filling is set and golden.
- Take the tart out of the oven, and let cool on a cooling rack for about 5 minutes before taking out of the tart pan.
- Serve warm.