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Red Onion Tart The Best Recipes

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Red Onion Tart

"Sweet red onion and roasted piquillo peppers flavor a creamy custard baked in a lemon-infused yeast dough base."

Ingredients :

  • 1 (.25 ounce) package active dry yeast
  • 1 pinch white sugar
  • 1/2 cup warm water
  • 1 egg, at room temperature
  • 3 tablespoons butter, at room temperature
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons lemon zest
  • 1/2 teaspoon vegetable oil
  • 1/2 red onion, sliced
  • 1 cup shredded Gouda cheese
  • 1/2 cup grated Parmesan cheese
  • 2 jarred roasted piquillo peppers, diced
  • 1/4 teaspoon ground black pepper to taste
  • 2 eggs
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon stone-ground mustard

Instructions :

Prep : 25M Cook : 8M Ready in : 2H5M
  • Sprinkle the yeast and sugar over 1/2 cup of warm water in a large bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Beat in 1 egg and butter. Gently stir in the flour, salt, and lemon zest until the dough has pulled together. Gather the dough into a ball, then place in a lightly oiled bowl. Turn dough ball to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
  • Punch down the dough, and place in a 10-inch tart pan with a removable bottom. Spread dough out from the center using fingers. The dough should be thinner in the center and thicker at the edges. Chill in the refrigerator for 20 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle chilled tart shell with Gouda and Parmesan cheeses. Arrange the cooked onion and piquillo peppers decoratively over the cheese. Beat 2 eggs and heavy cream with the mustard in a bowl; pour egg mixture over the onion and cheese.
  • Bake in the preheated oven until the crust is golden brown and the custard has set, 30 to 45 minutes.

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