Prepare the Pâte Brisée: In a food processor, pulse together the flours and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Caramelize the Onions: Heat duck fat in a heavy-bottomed skillet over low heat. Add the sliced onions and cook, stirring occasionally, for 60-75 minutes, or until deeply golden brown and caramelized. Stir in sherry vinegar and thyme during the last 5 minutes of cooking.
Assemble the Tart: Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim and crimp the edges. Blind bake the crust for 15 minutes with pie weights.
Spread the caramelized onions evenly over the tart crust. Pour the crème fraîche over the onions. Sprinkle with Comté cheese. Drizzle with black truffle oil. Season with fleur de sel and pepper.
Bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Let cool slightly before serving.
Ingredients
6
1 1/4 cups156 gAll-purpose flour
1/4 cup30 gRye flour
1/2 tsp2.5 mLSea salt
1 cup226 gEuropean-style butter-very cold-cut into cubes
1/4 - 1/2 cup60-120 mLIce water
3 tbsp45 mLDuck fat
2 large200 gYellow onions-thinly sliced
1 tbsp15 mLSherry vinegar
1/4 tsp1.25 mLFresh thyme-leaves only
1/2 cup120 mLCrème fraîche
1 cup113 gComté cheese-aged 24 months-shredded
1 tsp5 mLBlack truffle oil
1/4 tsp1.25 mLFleur de sel
Freshly ground black pepperTo taste
Equipment
Food processor
Heavy-bottomed skillet
Rolling pin
9-inch tart pan with removable bottom
Pie weights
Oven
Instructions
Prepare the Pâte Brisée: In a food processor, pulse together the flours and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Caramelize the Onions: Heat duck fat in a heavy-bottomed skillet over low heat. Add the sliced onions and cook, stirring occasionally, for 60-75 minutes, or until deeply golden brown and caramelized. Stir in sherry vinegar and thyme during the last 5 minutes of cooking.
Assemble the Tart: Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim and crimp the edges. Blind bake the crust for 15 minutes with pie weights.
Spread the caramelized onions evenly over the tart crust. Pour the crème fraîche over the onions. Sprinkle with Comté cheese. Drizzle with black truffle oil. Season with fleur de sel and pepper.
Bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Let cool slightly before serving.
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