With tomatoes practically falling off the vines, this is the perfect time to make a French Onion Tart. When I had the take out shop, this was a huge hit. We also made them in half sheet pans, trimmed the edges, cut them into 1 1/2 squares for appetizers. This tart is an example of savory pastries which are as much a part of baking and pastry as sweet.
The crust is as easy to make as falling off a log. While the recipe gives instructions for the food processor, it is just as easy to make in a mixer putting all the dry ingredients in the bowl and the wet ingredients on top. After making the dough it needs to rise. After it rises you can punch it down and refrigerate it for the next day. When ready to use, just push it out into the pan and up the sides. I definitely suggest refrigerating it while you prepare the filling as you don’t want it to rise at this point. It bakes up beautifully browned and crisp with great flavor.
Fresh basil is essential for this French Onion Tart to come to life. Whenever I use fresh herbs in a baked item, I bury them under other ingredients so they retain maximum flavor. If they are sprinkled on top, they will just dry out, so you might as well use the dried version to start.
If the yeast crust has not been done ahead of time, start it first. I start the onions next since they take a bit of time. The next step is to start prepping the tomatoes, olives, and basil. After the onions are finished, cool them to lukewarm. Assemble, bake, wait a few minutes then cut the French Onion Tart for a phenomenal food experience. This is good, hot, warm or room temperature. Continue reading