I made this for Christmas at my parent’s house. It was first from Deborah Madison’s “Vegetarian Cooking for Everyone” and I’ve been making it for Easter or Christmas for a long time. I don’t like to make it for non-holidays because it is a butter hog.
The only thing I have to remember is that my dad likes the taste but not the texture of dried rosemary — so if I’m making it for him it’s best to infuse the wine with it and not actually put it in.
I want to try veganizing it one day.
Dough:
- 2 cups all purpose flour
- 1/2 tsp salt
- 1 tbs sugar
- 12 tbs unsalted butter
- 1/3cup water
Combine with hand mixer til dough forms. Add more water by spoonful if needed. Roll out on floured surface into 14 inch circle, put into springform pan or pie pan. Edges will stick out if not using tall springform pan. Set aside in fridge so it doesn’t get too soft waiting on the counter.
Filling:
- 3 tbs butter
- 6 cups sliced onion
- 1 tbs rosemary
- 1/2 cup white wine
- 1/2 cup fresh bread crumbs
- 2 eggs, beaten
- 1 tbs Dijon mustard
- 1/4 cup sour cream
- 1/4 cup Romano or Parmesan cheese
- salt/pepper to taste
Preheat oven to 400 deg.
Melt butter in large pot and sautee onions for 15 min with rosemary. Add wine
and simmer until reduced. Salt and pepper to taste.
Set aside 2 tbs of egg for wash. Combine remaining egg with mustard and sour cream. Then dump into pot with onions, bread crumbs, and cheese. Mix together well.
Spoon filling into pan. Fold sides of dough over filling all around the tart. Center will remain open. Brush crust with reserved egg. Bake until golden — about 25 minutes.
