My raised vegetable beds are filled with wire skeletons of tomato trainers and the spaces between sometimes become a Portuguese Water Dog lounge for my two garden interlopers. About a month ago I noticed green sprouts, and found that Ignacio had planted onions . They became the inspiration for this tart. The sage grows all year long in my garden. (and the dogs don't eat it) I made this a semi mini tart because it was just for the two of us..Double all ingredients for an 11 inch tart. —dymnyno
Tart Crust (Makes enough for a 2 crust pie)Use about 1/3 of the dough. You can add the bacon after you make the dough.
3 cups all purpose flour
1/1/2 cups cold butter, sliced
1 whole egg
6 tablespoons cold water
1 tablespoon white vinegar
3 slices bacon, cooked crispy and crumbled
Filling for Spring Onion Tart
8 ounces spring onions
juice of one lemon
1 garlic clove, minced
1 teaspoon sage leaves, minced
2 tablespoons butter
1/2 cup grated gruyere (1.5 ounces)
1/2 cup cream cheese
3 tablespoons dry vermouth
1/2 cup heavy cream
In This Recipe
Trim the onions.
In a large saute pan add 2 tablespoons butter and the minced garlic. Add the spring onions and minced sage and saute on low heat until very soft. Add the lemon juice and vermouth. Salt and pepper to taste
Cut the onions into 1 inch segments. Reserve a few to arrange on the top.
Blend the gruyere, cream cheese, cream and egg until smooth.
Using a 8 inch tart pan with a removable bottom, put a disk of the dough that has crumbled bacon mixed into it , and using your fingers spread the dough across the bottom and up the sides of the pan. Use pie weights and blind bake the tart crust for about 15 minutes.
Put most of the onions and the garlic and bits in the bottom of the tart. Pour the cheese mixture over the onions.
Arrange the reserved onions around the top of the tart. Bake in a 350 degree oven for about 20 minutes, until set.