Monday, August 1, 2011

I crawled into the vegetable bin...

Photo: John Autry; Styling: Leigh Ann Ross
 
"I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life for I have never ceased to love the hearty flavor of onions." (James Beard).

James Beard was an American chef and food writer; an eccentric personality who brought French cooking to middle America. His legacy lives on in twenty books, numerous writings, his own foundation, and his annual Beard awards in various culinary genres.

And he loved onions.

This recipe, featured in www.Cookinglight.com was created long after James Beard's death, but I'm pretty sure he would have loved it.

Onion Tart
Ingredients
  • 1 tablespoon olive oil
  • 2 1/2 pounds onion, sliced
  • 2 tablespoons chopped fresh thyme
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
  • 1/4 cup (1 ounce) shredded reduced-fat Swiss cheese
  • 1 large egg, lightly beaten



  • 1. Preheat oven to 425°.

  • 2. Heat oil in a skillet over medium-high heat. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally.


  • 3. Roll dough out on a parchment paper-lined baking sheet. Sprinkle feta cheese in center, leaving a 1 1/2-inch border; top with onion. Sprinkle with Swiss cheese. Fold piecrust border up and over onion mixture, pleating as you go, leaving a 6-inch-wide opening. Combine egg and 2 tablespoons water; brush over dough. Bake at 425° for 25 minutes or until golden. Cool for 10 minutes.

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