disable dropcap
For the filling:
Ingredients
- 2 teaspoons butter
- 4 small onions, quartered and thinly sliced crosswise
- Sea salt to taste
- Freshly ground pepper to taste
- 2 teaspoons finely chopped rosemary
- 2 eggs
- 1 cup fromage blanc
- Preheat the oven to 425°
- Melt the butter in a large pan.
- Add the onions and 1/2 teaspoon salt and stir.
- Cover the pan and cook slowly until onions are soft and pale gold, about 30 minutes.
- Add rosemary and season with pepper and additional salt to taste.
- While onions are cooking, prepare and prebake the tart shell in the 425° oven.
- Reduce oven to 350° once shell is prebaked.
- In a separate bowl, whisk eggs, fromage blanc, 3/8 teaspoon salt, and a pinch of pepper.
- Stir in the onions.
- Pour the mixture into the shell (or premade pie crust if preferred).
- Bake until golden and nearly firm, about 35 minutes.
For the tart shell:
Ingredients
- 1/2 cup whole-wheat pastry flour
- 1/2 cup + 2 tablespoons all-purpose flour
- 3/8 teaspoon sea salt
- 5 tablespoons cold butter, cut into chunks
- 3 tablespoons sour cream
- Ice water
- Combine the flours and salt in a food processor.
- Add the butter and pulse to form coarse crumbs.
- Add the sour cream and pulse again.
- Add about 1 tablespoon ice water to dampen crumbs.
- Turn the dough out onto a board, gather into a ball, then shape into a disk.
- Refrigerate for 15 to 30 minutes.
- Roll chilled dough into a 10-inch circle and drape it over the rolling pin, then lay over the tart pan.
- Using your fingertips, press the dough against the sides so they are about 1/4 inch thick.
- Freeze for at least 15 minutes or until ready to prebake.
- To prebake, place frozen shell is 425° F oven for about 20 minutes.
