Onion And Sage Tarts
Serves: 5
Alessia Franecki
1 January 1970
Based on User reviews:
58
Spice
37
Sweetness
45
Sourness
46
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tsp
Sugar1 tsp
Salt3 tsps
Balsamic Vinegar2 tbsps
Sage (finely chopped fresh)1 cup
Heavy Cream1 large
EggDirections:
1
Using a large spatula, transfer them to a cutting board and cut each into 12 wedges
2
Caramelizing the onions
3
Peel the onions and cut them in half from root to tip
4
Cut out the dense core at the root end and slice the onions 1/4 inch thick, again from root end to tip
5
Cook the bacon, stirring often, in a large (4-quart) saucepan over medium heat until almost crisp
6
Add the onions, sugar, and salt, and cook, stirring often until they cook down by two-thirds, about 10 minutes
7
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
8
Stir often and scrape up any brown bits clinging to the bottom of the pan
9
The onions need almost constant stirring near the end to prevent them from sticking and burning
10
They'll let you know they need attention by giving off a sizzling sound
11
Stir in the sage, allow them to cool slightly, then taste and season with black pepper and additional salt if needed
12
If the onions seem overly sweet, stir in another teaspoon of vinegar
13
(The onions can be caramelized up to 2 days ahead and store covered in the refrigerator
14
) 2
15
Filling and baking
16
Preheat the oven to 350°F
17
Stir the cream and egg into the caramelized onions until thoroughly combined
18
Divide the filling among the tart shells and spread it evenly with the back of a spoon
19
Bake in the upper third of the oven until the filling is set, about 15 minutes
20
The filling should still be soft but not runny
21
Let cool slightly, then transfer the tarts to a cutting board using a large spatula
22
Cut each into 8 wedges with the downward pressure of a sharp chef's knife
23
Serve warm or at room temperature
24
Caramelizing the onions
25
Peel the onions and cut them in half from root to tip
26
Cut out the dense core at the root end and slice the onions 1/4 inch thick, again from root end to tip
27
Cook the bacon, stirring often, in a large (4-quart) saucepan over medium heat until almost crisp
28
Add the onions, sugar, and salt, and cook, stirring often until they cook down by two-thirds, about 10 minutes
29
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
30
Stir often and scrape up any brown bits clinging to the bottom of the pan
31
The onions need almost constant stirring near the end to prevent them from sticking and burning
32
They'll let you know they need attention by giving off a sizzling sound
33
Stir in the sage, allow them to cool slightly, then taste and season with black pepper and additional salt if needed
34
If the onions seem overly sweet, stir in another teaspoon of vinegar
35
(The onions can be caramelized up to 2 days ahead and store covered in the refrigerator
36
) 2
37
Filling and baking
38
Preheat the oven to 350°F
39
Stir the cream and egg into the caramelized onions until thoroughly combined
40
Divide the filling among the tart shells and spread it evenly with the back of a spoon
41
Bake in the upper third of the oven until the filling is set, about 15 minutes
42
The filling should still be soft but not runny
43
Let cool slightly, then transfer the tarts to a cutting board using a large spatula
44
Cut each into 8 wedges with the downward pressure of a sharp chef's knife
45
Serve warm or at room temperature
46
Variations For large tarts, prebake 2 10-inch Free-Form Tart Shells
47
Divide the onion mixture between them and bake the tarts until the filling is set in the center, 20 to 25 minutes
48
Using a large spatula, transfer them to a cutting board and cut each into 12 wedges
49
For large tarts, prebake 2 10-inch Free-Form Tart Shells
50
Divide the onion mixture between them and bake the tarts until the filling is set in the center, 20 to 25 minutes
51
Herb Substitutions In place of sage, use an equal amount of finely chopped rosemary, marjoram, savory, English thyme, or lemon thyme
52
In place of sage, use an equal amount of finely chopped rosemary, marjoram, savory, English thyme, or lemon thyme