Friday, October 4, 2013

eating my share: a tale of two tarts

Cravings are propelled by images. It's the not-so-secret fact of the advertising and marketing industry. One image can connect to the other senses and it's as if you can smell and taste the food object of your desire.

After several weeks of receiving lots of pretty little onions in our share, I had quite the collection. With onions as my focus, I starting thinking of a recipe that would feature them in a leading role. The image of roasted onion rings would not leave my mind's eye. In this instance, my own image was causing me to crave these sweet and caramelized onion rings. I decided they'd be wonderful as the filling of a rustic tart.

Since the oven was already on I decided to roast the tomatoes from this week as well, figuring I could use them in another recipe or freeze them. But they came out looking so beautiful and were begging to be folded into a flaky tart dough. That's how this tale of two tarts came to be.


two tarts, prior to baking

It really helped to split this process into two nights. Roast the veggies and make the tart dough one night and then assemble and bake the next night.


tart crust
3/4 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 stick cold unsalted butter, cut into bits
3-4 tbs of ice cold water

To make the ice water, fill a measuring cup with water and add an ice cube. When you're ready, scoop the water from the cup using a tablespoon.

Whisk together the dry ingredients in a large mixing bowl. Toss in the butter bits and stir gently with your hands. Incorporate the bits butter into the dry mix using your fingertips. Rub the bits of butter in by using a pinching motion with your thumbs and forefingers. After a few minutes, you'll have a sandy mixture that still has small visible bits of butter.

While stirring with a spoon, slowly drizzle in the ice water until the dough starts to stick together. You may not need all of the water. Press the dough into a ball with your hands. Flatten the ball a bit and wrap in plastic wrap. Refrigerate for 1-24 hours.

Preheat the oven to 375 and let the dough rest at room temperature for 5-10 minutes. On a floured surface, roll the dough out into a 10 inch circle.

Transfer the dough to a baking sheet lined with parchment paper. Fill tart with one of the desired fillings below and bake for 30 minutes, switching between the bottom and top rack halfway through.



roasted onion filling
one head of garlic
8-10 small onions (like the ones we've been getting in our shares)
2 tbs olive oil
1/2 cup parmesan cheese, grated
one lemon, zested
1 tbs fresh herbs, plus more to sprinkle on top
salt and pepper

Preheat the oven to 400.

Slice the top and bottom off each onion and then slice into 1/4 inch rounds. Remove the layer of skin without separating the other layers. Grease a baking sheet liberally with oil. Place the onion rings onto the sheet and coat both sides in the oil from the pan. Arrange the onion rounds in a single layer and sprinkle with salt.

Leaving intact, slice off the bottom of the garlic head to reveal the bottoms of the cloves. Place the garlic head in a piece of foil, drizzle with olive oil and wrap up.

Roast the onions and garlic for 30 minutes, switching between the bottom and top rack halfway through. Roast the garlic for an additional 15 minutes.

Once the garlic has cooled, squeeze it out into a small bowl and combine with cheese, lemon zest and herbs. Season with salt and pepper.

Lower the oven to 375 and remove the tart dough from the fridge. Let it rest at room temperature for 5-10 minutes. On a floured surface, roll the dough out into a 10 inch circle and transfer to a baking sheet lined with parchment paper.

Sprinkle the roasted garlic mixture onto the middle of the circle, leaving a 1.5 inch border around the edges. Layer the roasted onion slices on top, overlapping them and leaving the same border.  Fold over the border of the tart crust. Bake for 30 minutes, switching between the bottom and top rack halfway through.



roasted tomato filling
1 pound of tomatoes
1 tbs olive oil
salt and freshly ground black pepper
1/2 cup shredded cheese
sriracha sauce

Preheat the oven to 200. Line a baking sheet with foil.

Remove the cores of the tomatoes. If your tomatoes are on the smaller side, just slice them in half. If they are bigger, slice them into quarters. Pat the tomatoes dry with a clean towel and arrange the tomatoes on the baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast for 1 hour. Raise the heat to 400 and roast for another 30 minutes, switching between the bottom and top rack halfway through.

Lower the oven to 375 and remove the tart dough from the fridge. Let it rest at room temperature for 5-10 minutes. On a floured surface, roll the dough out into a 10 inch circle and transfer to a baking sheet lined with parchment paper.

Squirt sriracha onto the dough in a spiral pattern, starting from the middle and working out to the edges, leaving a 1.5 inch border. Sprinkle on the shredded cheese. Layer the tomatoes on top of the cheese, leaving the same border. Fold over the border of the tart crust. Bake for 30 minutes, switching between the bottom and top rack halfway through.





What have you been roasting lately?
Jess

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