ONION AND SAGE TARTS
Provided by Jerry Traunfeld
Categories Onion Bake Cocktail Party Thanksgiving Bacon Sage
Yield Makes 32 hors-d'oeuvre-size slices
Number Of Ingredients 10
Steps:
- 1. Caramelizing the onions. Peel the onions and cut them in half from root to tip. Cut out the dense core at the root end and slice the onions 1/4 inch thick, again from root end to tip. Cook the bacon, stirring often, in a large (4-quart) saucepan over medium heat until almost crisp. Add the onions, sugar, and salt, and cook, stirring often until they cook down by two-thirds, about 10 minutes. Add 2 teaspoons vinegar, reduce the heat to medium-low, and continue to cook until the onions are an even golden brown and softened to a marmalade consistency, 15 to 30 minutes, depending on the onions. Stir often and scrape up any brown bits clinging to the bottom of the pan. The onions need almost constant stirring near the end to prevent them from sticking and burning. They'll let you know they need attention by giving off a sizzling sound. Stir in the sage, allow them to cool slightly, then taste and season with black pepper and additional salt if needed. If the onions seem overly sweet, stir in another teaspoon of vinegar. (The onions can be caramelized up to 2 days ahead and store covered in the refrigerator.)
- 2. Filling and baking. Preheat the oven to 350°F. Stir the cream and egg into the caramelized onions until thoroughly combined. Divide the filling among the tart shells and spread it evenly with the back of a spoon. Bake in the upper third of the oven until the filling is set, about 15 minutes. The filling should still be soft but not runny. Let cool slightly, then transfer the tarts to a cutting board using a large spatula. Cut each into 8 wedges with the downward pressure of a sharp chef's knife. Serve warm or at room temperature.
- Variations
- For large tarts, prebake 2 10-inch Free-Form Tart Shells. Divide the onion mixture between them and bake the tarts until the filling is set in the center, 20 to 25 minutes. Using a large spatula, transfer them to a cutting board and cut each into 12 wedges.
- Herb Substitutions
- In place of sage, use an equal amount of finely chopped rosemary, marjoram, savory, English thyme, or lemon thyme.
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David Gutierrez
[email protected]Overall, I thought this recipe was just okay. I probably won't make it again.
Sello Makola
[email protected]The pastry was a bit too dry for my liking.
SNP Skyler
[email protected]These tarts were a bit bland for my taste. I think I'll add some more herbs next time.
Manager Martin
[email protected]I made these tarts for a potluck and they were a hit! Everyone raved about them.
Emily McDonnell
[email protected]The instructions were clear and easy to follow, and the end result was delicious. I would definitely recommend this recipe.
Ash Thompson
[email protected]These tarts were so easy to make and they turned out beautifully. I'll definitely be making them again.
MD mydul MD mydul
[email protected]I'm not a big fan of onions, but I really enjoyed these tarts. The sage really mellowed out the onion flavor.
Towhid Geming
[email protected]Just made these for a party and they were a huge success! Everyone loved them.
Syed Tanjid
[email protected]I've made this recipe several times and it's always a hit. It's easy to make and the end result is always so impressive.
Jesus Valle
[email protected]This was such a delicious recipe! The flavors of the onion and sage were perfectly balanced, and the pastry was flaky and buttery. I will definitely be making this again.