Did you see this recipe Deborah Geering published in her blog for Atlanta magazine? It was listed as “Vidalia Onion and Tasso Tart”. I’ve adapted just a smidge. Her notes:
“Taqueria del Sol chef David Waller shares this seasonal recipe featuring Georgia Vidalia onions and tasso, a smoked, cured pork product popular in Cajun cooking. Serve the tart for brunch or a light supper with a green salad. Note that the tart’s crust must be prepared in advance. Lard gives the crust’s dough a flaky texture. If you prefer, you may substitute solid vegetable shortening, butter, or a combination of both.”
Now the onions in our box aren’t Vidalias, but they are sweet onions so they’ll work perfectly here. Easy enough to substitute whatever ham you can get for the tasso. Or eliminate it. Or use bacon …. or Riverview sausage ….. or …….
Ingredients:
art Crust: 1 cup plus 2 tablespoons all-purpose flour, divided 1/2 teaspoon salt 6 tablespoons lard (see her note) 2-3 tablespoons ice water Filling: 2 tablespoons olive oil 1 pound tasso (or other smoked ham), cut into small cubes 3 medium onions, peeled, cut into small cubes 3 egg yolks 1 teaspoon fresh thyme leaves 1 cup heavy cream Salt and freshly ground black pepper
Preparation:
In a mixing bowl combine 1 cup flour, salt and lard, and mix with 2 forks until it is the consistency of coarse meal. In a cup, stir together the remaining 2 tablespoons flour with 2 tablespoons water. Add to the flour mixture and stir until just combined. Shape the dough into a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
Unwrap dough and roll out on a lightly floured surface to a circle about 12 inches in diameter and 1/4 inch thick. Lift by rolling onto rolling pin; transfer to a 9-inch pie pan. (Do not stretch dough, or it will shrink when cooked.) Cut off excess dough around edges and place shell in refrigerator for at least 20 minutes to chill and be ready for use.
While dough is resting, make filling. In a skillet over low heat combine oil and tasso; cook until tasso starts to brown. Remove ham and save juice in pan. Add onions to pan and continue to cook over medium-low heat until onions are caramelized, 20 to 30 minutes. Remove onions from heat and place in strainer to remove excess juice, and cool. Meanwhile, preheat the oven to 350 degrees.
In a medium bowl, lightly beat the egg yolks. Add the onions, tasso, thyme, and cream; mix well to combine. Season generously with salt and pepper. Pour filling into the prepared tart crust and bake until filling is golden and top and set in the center.