4 tablespoons Extra Virgin olive oil
2 large yellow onions, peeled and thinly sliced
2 tablespoons flour
1/2 cup heavy cream
1/2 teaspoon salt
Grinding black pepper
3/4 cup grated Asiago cheese
1 cup unbleached all purpose flour
1/2 cup cake flour
1 tablespoon sugar
1/2 teaspoon salt
5 tablespoons frozen or very cold unsalted butter, shredded
1 large egg, slightly beaten
3 tablespoons ice water
For the pastry dough, place the flours, sugar, salt and butter in the bowl of a food processor fitted with the metal blade and pulse until the mixture looks mealy. Add the egg and process until a ball begins to form. Remove the dough and gather together forming a ball. Flatten the ball into a disk. Place it in plastic wrap and chill at least an hour or overnight.
Roll the pastry dough out between twp sheets of parchment paper or on a floured surface into a 12-inch diameter and line the tart pan bringing the dough up along the sides. Cover with plastic wrap and refrigerate until ready to use.
Preheat the oven to 375°F.
Heat the oil in a sauté pan and cook the onions slowly until they begin to look creamy, about 12 minutes. Sprinkle the onions with the flour and continue to cook and stir for a couple of minutes. Transfer the onions to a bowl and cool slightly.
In a separate bowl whisk the eggs, cream, salt and pepper together until well blended. Spread the onions in the tart shell and pour the egg mixture evenly over the onions. Sprinkle the cheese evenly over the top.
Bake for 40-45 minutes or until the tart is nicely browned and the cheese is melted and golden brown. Serve warm cut into wedges.
This recipe is featured on show 2104 – Onions Make the Meal.
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