Caramelized Onion Tart

This is a recipe I developed for the recent Masterchef audition in Portland on December 11, 2010.  The chef complimented the pastry and flavor of the filling, however I was not controversial enough to make in on the show!  A great thing to make in the winter when the Walla Walla Sweets are at their peak.  

For the pastry:

• 2 ¼ C flour
• 1 t. salt
• 2 sticks of cold unsalted butter (minus 1 Tablespoon)
• 1 T. canola oil
• ¼ C ice water

 In the food processor, pulse together the flour and salt.  Add the butter in small chunks and the oil and pulse until it looks like crumbs with some pea sized lumps of butter.  With the machine running, add most of the water and check the dough by pinching it with your fingers.  If it is still crumbly, add a little more water.  If it holds together well, wrap it in plastic and chill it for at least two hours.  This is enough dough for a two crust pie(and could be used for any other recipe calling for pate brisee) or for 4-6 one crust  tartlets.  Roll out the dough to about 1/8 inch.  Cut circles and line ramekins with the dough circles.  Bake at 400 degrees for about 10 minutes.  Cool on a wire rack.

For the filling:

• 3-4 Walla Walla Sweet onions, sliced in half and then sliced in very thin strips
• 1 t. olive oil
• 1 T. butter
• 1 or 2 sprigs of fresh thyme
• 2 eggs, beaten
• ¼ C mascarpone cheese
• ¼ C heavy cream
• Salt and pepper

In a large Dutch oven, heat the butter and oil over medium-low heat.  Add the onions and thyme and cook, stirring occasionally for about an hour.  You want the onions to be very soft and caramel colored.  If you want to add a little more color, turn up the heat for the last three or four minutes and you should get some good browning.  Be patient, it really does take about an hour for the texture and color you want.  Remove the thyme sprig and let the onions cool for a few minutes.  Add the eggs, cheese, cream, and salt and pepper to taste.  Stir to combine and pour into your prepared tart shells. 

Bake at 400 degrees for about 20 minutes or until the filling is puffed and golden brown.  Serve warm or at room temperature.  I added a little ball of chevre rolled in thyme leaves as a garnish.

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