This is a lovely quiche-like tart. Just some chopping and grating and it’s ready to go. Still not comfortable making pie crust, so store-bought crust remains the answer. Someday I will tackle crust. It is my Mount Everest. Or maybe it’s just a steep hill.
Before the Food Network, I watched cooking shows on PBS. Nathalie Dupree had a show on the network in the 80s. She cooks food from the American South and may be responsible for my wanting to live there, at least some of the time. If I didn’t have to cheer for the Atlanta Braves, I might move.
What to do:
Bake the pie shell:
Pie crust, baked “blind”.
Slice a bunch (or as Nathalie would say: a gracious plenty) of Vidalia onions:
Grate some cheese:
Grated old cheddar cheese.
Assemble the tart:
Here’s the result:
Vidalia onion tart.
From Nathalie Dupree’s Southern Memories: Recipes and Reminiscences
Vidalia Onion Tart
Serves 8 to 10
Sweet Vidalia onions from Georgia ate especially nice in this rich tart, which makes a wonderful appetizer or accompaniment for soup. A tart pan with fluted edges and a removable bottom is best for this recipe, but a glass pie pan works well, too. Baking “blind” is a classic term used for partially pre baking a pie crust, usually for custards or delicate fillings such as this. The baked tart may be frozen.
1 recipe Basic Piecrust
2 large Vidalia onions, thinly sliced (about 2 cups)
2 cups grated sharp Cheddar cheese
1/2 tsp. salt
1/4 cup heat cream
Preheat the oven to 400°F.
Roll out the pastry 1/8 to 1/4 inch thick and line a 9-inch tart pan. Cover with crumpled wax paper and fill with rice, beans or pie weights to weigh down the bottom and the sides. Bake the crust “blind” until it loses its translucent quality, about 10 minutes, and remove from the oven. Remove the weights and liner.
Arrange half the onions in the pie shell and top with half the cheese. Add a second layer of onions and cheese, sprinkle with salt and drizzle with the cream. Bake 25 minutes, or until the cheese is lightly browned. Remove from the oven and place on a wire rack to cool slightly. Cut into wedges and serve.