French OnionTart
"The seedling of an idea for this recipe started while I was making cheddar cheese crackers for the kids. The thought occurred that it might be an interesting base for a tart crust. As I wandered through the farmers' market later that day, in search of some "late winter" inspiration, a bunch of humble onions set the ball rolling. It was at the moment I knew I wanted to recreate the flavors of a French onion soup into my tart. While the directions seem long, it really does come together effortlessly, and well worth the time it takes to caramelize the onions...."
INGREDIENTS
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1 tablespoon extra virgin olive oil
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2 pounds yellow onions, peeled & sliced thin
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2 sprigs fresh thyme, leaves removed & stems discarded
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Sea salt and freshly ground pepper, to taste
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1 large egg, lightly beaten
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1 teaspoon sherry vinegar
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2/3 cup (2 ounces) Swiss cheese, shredded
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3/4 cup (110 grams) whole wheat pastry flour
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1/4 teaspoon (2 grams) fine sea salt
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1/4 teaspoon paprika
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1 cup (3 ounces) Swiss cheese, shredded
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4 tablespoons (2 ounces) very cold butter, shredded using a box grater
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1 to 2 tablespoons cold seltzer
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