Vidalia Onion Tart
8 ounces or 1 sheet puff pastry dough, thawed
12 ounces shallots, peeled
3 cloves garlic, peeled
2 tablespoons olive oil
1 medium red onion, sliced whole
2 leeks, cleaned, white part only, julienned
2-3 tablespoons white wine
2 medium Vidalia onions, julienned
3 large eggs, beaten
13 ounces heavy cream
1 teaspoon salt
1/2 teaspoon white pepper
4 tablespoons chives, minced
Line a 10-inch tart pan with puff pastry. Trim overhang to 1 inch beyond the rim. Poke small holes in the bottom. Fill with dried beans to keep from rising. Bake at 375 degrees for 15 minutes. Remove from oven and set aside.
Toss shallots and garlic in 1 tablespoon olive oil. Wrap loosely in aluminum foil and roast in the oven at 350 degrees until soft, about 20 minutes.
In sauté pan, heat 1 tablespoon olive oil over medium heat. Carmelize red onions, then arrange in tart, followed by the shallots. In same pan, sauté leeks and Vidalia onions until they’re transparent, about 5-10 minutes. Reserve for garnish.
Mash garlic in a bowl. Add eggs, heavy cream, salt, pepper and chives. Mix until well blended. Pour into tart and bake at 350 degrees until it is lightly browned on top, about 15 minutes. Loosely cover with aluminum foil and bake until set, about 45 minutes.
Let stand at least 10-15 minutes before serving. Garnish with the leek-onion mixture, and drizzle with the Red Bell Pepper Sauce.
Red Bell Pepper Sauce
2 red bell peppers, stemmed and seeded
2 whole shallots, peeled
2 cloves garlic, peeled
1 ounce olive oil
2 teaspoons sugar
Salt and white pepper to taste
* Cornstarch, if needed
Roast peppers, shallots and garlic in a 350-degree oven until the pepper skin begins to loosen and bubble, about 35 minutes. Remove from oven and peel peppers. Place peppers, shallots, garlic and olive oil in a food processor or blender to purée. Add sugar. Purée until smooth. Place in a small saucepan and bring to a boil. Reduce heat to a simmer and season to taste with salt and pepper. If needed, thicken with cornstarch.