Feta and Vidalia Onion Tart with Shaved Fennel and Mixed Green Salad, Pickled Beets and Apple Vinaigrette

Feta and Vidalia Onion Tart with Shaved Fennel and Mixed Green Salad, Pickled Beets and Apple Vinaigrette

prep time

minutes
cook time

minute
servings
12

Ingredients


































Cooking Instructions

For savory tart dough:


1

In a food processor, place flour, egg yolks, eggs and salt. Begin to process and immediately add butter piece by piece. When butter is incorporated, add enough of the water to complete binding of the dough, forming a ball. Remove from processor. Cover with plastic wrap and chill for 2 hours.


2

Remove dough from refrigerator and let sit at room temperature for at least 30 minutes.


3

Heat oven to 375ºF. Roll the dough in 12 portions and mold into individual tart pans. Score the tart dough with a fork. Bake for about 7 minutes, until golden brown.


For feta and onion mixture:


1

In a large skillet, sweat onion in butter until very tender. Cool to room temperature. Incorporate cream, eggs and egg yolks. Add remaining ingredients, mix and check seasoning. Add remaining ingredients, mix and check seasoning.


2

Divide the onion-feta mixture among the 12 prebaked tart shells. Bake 12 minutes in the 375ºF oven. Remove from oven. Keep warm.


For vinaigrette:


1

In a blender, combine vinegar, sugar and mustard. Slowly add oil and blend. Season.


For salad & final preparation:


1

Toss the shaved fennel, red onion and mixed greens in a bowl with 4 ounces apple cider vinaigrette. Mix well. Divide among 12 serving plates. Place 1 teaspoon of beets slightly off center. Place warm tart next to salad portion. Garnish with a drizzle of reduced balsamic vinegar (optional), chopped chives and apples.


2

Serve immediately.


Ingredients


































Cooking Instructions

For savory tart dough:


1

In a food processor, place flour, egg yolks, eggs and salt. Begin to process and immediately add butter piece by piece. When butter is incorporated, add enough of the water to complete binding of the dough, forming a ball. Remove from processor. Cover with plastic wrap and chill for 2 hours.


2

Remove dough from refrigerator and let sit at room temperature for at least 30 minutes.


3

Heat oven to 375ºF. Roll the dough in 12 portions and mold into individual tart pans. Score the tart dough with a fork. Bake for about 7 minutes, until golden brown.


For feta and onion mixture:


1

In a large skillet, sweat onion in butter until very tender. Cool to room temperature. Incorporate cream, eggs and egg yolks. Add remaining ingredients, mix and check seasoning. Add remaining ingredients, mix and check seasoning.


2

Divide the onion-feta mixture among the 12 prebaked tart shells. Bake 12 minutes in the 375ºF oven. Remove from oven. Keep warm.


For vinaigrette:


1

In a blender, combine vinegar, sugar and mustard. Slowly add oil and blend. Season.


For salad & final preparation:


1

Toss the shaved fennel, red onion and mixed greens in a bowl with 4 ounces apple cider vinaigrette. Mix well. Divide among 12 serving plates. Place 1 teaspoon of beets slightly off center. Place warm tart next to salad portion. Garnish with a drizzle of reduced balsamic vinegar (optional), chopped chives and apples.


2

Serve immediately.


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