onion tart from the France booth
If you have ever attended Epcot's annual Food and Wine Festival, you know that there are so many delicious dishes to try during the event that you could not possibly try them all. At the 2015 festival, I made sure to purchase the official 20th Anniversary cook book so that my family could try out some of the recipes of dishes we missed as well as some of our favorites. One of the first recipes I tried was the onion tart from the France booth. The cook book says that this recipe will serve 4, but we made it as a side dish and served about 8 people.
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 1 pound yellow onions thinly sliced
- 1 teaspoon coarse salt
- 1 sheet puff pastry thawed
- 2 eggs
- 2 Tablespoons heavy cream
First, you will want to preheat your oven to 400 degrees F.
In a large pan, heat the butter and olive oil over medium-high heat. Add in the onions and salt, stirring occasionally, for about 30 minutes, until they are golden and caramelized. Then set them aside to cool.
While the onions are cooling, lightly flour your work surface (I used a large cutting board). Roll out the pastry dough into a square. Prick the center of your dough all over with a fork. Then use some water to brush the edges of the dough and try to fold up the corners by about 1.5 inches. (Admittedly, I could not get my dough to stop falling, so I wound up propping up the pastry on all sides with some folded tin foil). Put your pastry onto a baking tray or cookie sheet and into the oven for about 8 minutes to set the dough.
While the pastry shell is cooking, whisk together the eggs and cream in a large bowl. Add in the onion, stirring to combine them. Once the pastry comes out of the oven, you can scoop the onion mixture into the center of your pastry and spread until it is even. Then return the whole thing into the oven for about 20 minutes.
For best results, let the onion tart cool a little before you