From my story, “From the desk of…”
Yield: 1 Tart
The Tart Pastry
¾ cup Earth Balance shortening (or any non-hydrogenated shortening)
¼ cup boiling water
1 tbsp milk
2 cups all purpose flour
1 tsp salt
Put the shortening, milk, and boiling water into the bowl of a stand mixer fitted with the paddle attachment. Mix at medium-low speed until the water and shortening are combined. Then increase the speed to medium and mix until smooth.
Stop the mixer, and then add the flour and salt to the bowl. Start the mixer on low. When the flour has absorbed into the shortening, increase the speed to medium high.
When the dough has pulled together, and begins to “clean the bowl”, stop the mixer.
Transfer the dough to a well floured board and knead briefly into a smooth, round ball. Using a well-floured rolling pin, roll to approximately ¼ inch thick, and gently place in the tart pan. “Dock” the pastry by pricking the bottom several times with a fork.
Blind-bake the empty tart shell in pre-heated 425˚F oven for 15 to 18 minutes or until lightly browned at the edges.
Preheat oven to 425˚F (or leave it on if you made the pastry above.)
1 ½ – 2 large yellow onions (Vidalia or Texas Sweet are recommended)
2 tsp sea salt
2 tbsp Extra Virgin olive oil
Slice the onions into thick slices; cut each slice in half. (You should end up with half-moon shaped slices)
Carefully place the slices side by side on a half sheet pan. Pour the oil over the slices, and sprinkle with the salt.
Roast in the oven for 15 minutes, or until some edges are browned.
Set aside to cool briefly.
3 large eggs
1 x 7 oz. container of Fage 2% plain Greek yogurt
1 cup shredded asiago cheese
½ tsp nutmeg
1 tsp salt
Combine all ingredients in a large bowl, mixing until smooth.
Assembling the tart:
Pre-heat the oven to 350˚F.
Pour the custard into the pre-baked tart shell. Using a thin spatula, gently transfer the roasted onion slices to the custard-filled shell. Any left-over onion can be placed between the slices.
Bake the tart in the pre-heated oven for 20 minutes (the custard should be completely set.)