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Warm caramelized Onion tart and Gruyere

Used with permission from Bistrot Bistro located in Vancouver, B.C.

Warm caramelized Onion tart and Gruyere. Makes 8 tarts

Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.

Pate Brisee 2 1/2 cups all-purpose flour 1 teaspoon salt 1 cup unsalted butter, chilled, and cut into 1 inch pieces 1/4 to 1/2 cup ice water Filling 15 oz of caramelized onion (two pounds of raw onions) Two pounds onions Fresh thyme 3 slices of bacon (optional) 1 cup of Bechamel sauce 1 cup of milk Roux (melt butter and add equal weight of flour cook slowly while stirring on low heat) 4 oz of Swiss gruyere (no other cheese will melt and provide the taste! “You have been warned”) 3 eggs Salt pepper

• Pate Brisee
• In a food processor, place the flour, salt, and sugar and process until combined.
• Add the butter and process until the mixture is coarse (about 15 seconds).
• Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.
• Add remaining water, if necessary. Do not process more than 30 seconds.
• Turn the dough out onto your work surface and gather it into a ball.
• Divide the dough into two equal pieces, flatten each portion into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. You can also freeze the dough for later use.
• For each disk of pastry, on a lightly floured surface, roll out the pastry to fit into our mold tart pan.
• To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).
• To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry.
• The pastry should be about an inch larger than your pan.
• Filling
• Slice your onions and place them in a 400 degree oven until it melts and becomes caramelized.
• You will need to stir every 15 minutes and the process should take two hours total, you can finish it on the fire but will need to keep stirring constantly for the onion to not burn.
• While the onions are cooking, start working on your “roux”, and the bechamel, bring the milk to a boiling level and add 1 oz of roux mix until it thickens.
• Dress your tart mold, poke with fork the bottom and bake at 400 degree until half bake.
• Mix all your ingredients in a bowl and dress it in the half bake mold.
• Bake in a pre-heated oven 400 degree depending on the size of your mold but the mix with form a dome when reading.
• Present with a little salad and enjoy it with your company.

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