Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.

 

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

Servings: 12

Ingredients:

Savory Tart Dough:
6 cups all-purpose flour
2 egg yolks
2 whole eggs
Pinch of kosher salt
1 pound butter, chilled and cut in small squares
2 tablespoons cold water

Feta & Onion Mixture:
5 pounds Vidalia onions, peeled and julienned
2 ounces clarified butter
8 ounces heavy cream
4 eggs
2 egg yolks
1 1/2 pounds Wisconsin feta cheese, crumbled
6 ounces fresh herbs of choice, such a tarragon, parsley and mint, chopped
Salt to taste
Black pepper to taste

Vinaigrette:
1 ounce apple cider vinegar
1 tablespoon sugar
2 tablespoon Dijon mustard
3 ounces (scant 1/3 cup) canola oil
Sea salt to taste
Freshly ground black pepper to taste

Salad:
1 fennel bulb, shaved
1 red onion, peeled and shaved
1 pound mesclun greens
4 ounces Apple Cider Vinaigrette (see above)
4 ounces pickled beets, diced

Reduced Balsamic vinegar for garnish, optional
1/2 cup chives, chopped, for garnish
2 each Granny Smith apples, peeled, seeded and julienned

Cooking Directions:

Savory Tart Dough:

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.

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

Preheat oven to 375ºF.

Roll the dough in 12 portions and mold into individual tart pans. Score the tart dough with a fork.

Par bake for about 7 minutes, until golden brown.

Feta Cheese and Onion Mixture:

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.

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

Vinaigrette:

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

Salad & Final Preparation:

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.

Serve immediately.

WHAT'S IN YOUR PANTRY
Enter the food name below and we'll give you a few ideas.

FIND CHEESE EXCHANGES
Can't find the cheese you want for your menu item? Enter the name of the cheese below and we'll help you find an exchange.