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    ice cold water

    Onion Tart

    January 29, 2019

    onion, tart, brunch, appetizer, super bowl, pie, butter
    tart, pie, onions, breakfast, brunch, taste, butter

    Beautiful tart with simple onions as the main ingredient.

    Simple. Elegant.

    Sometimes I struggle to find just the right dish for a brunch or appetizer for a party. How many hummus platters can I truly make? You know? This time of year I really, really start to miss summer, especially summer produce. Fresh plucked tomatoes from my garden are by far the BEST, taking a bite and tasting pure summer.

    I got thinking about tomato tart, one of my favorite things to do with those fresh summer tomatoes, like this one I have on the blog. I wanted to create a riff on that classic but something warm and comforting for these cold winter days. Onion tart! Classic enough to make all year long but especially good when you're craving comfort food.

    This onion tart would be delightful for brunch or cut up into small pieces and used as an appetizer dish. Who says your Superbowl party can't have these fancy appetizers?

    tart, pie, onions, breakfast, brunch, taste, butter

    A few sprigs of fresh time and sprinkle of pure flake sea salt really elevate the dish.

     

    Balanced flavor.

    The balance of a buttery crust, cheese, labneh and sweet onions really gives this tart soooooo much depth of flavor. A bit of sweetness from the onions, salty sharpness from the cheese, tanginess from the labneh and pure heaven from the buttery crust. If you don't have labneh, you can easily substitute with thick Greek yogurt or ricotta cheese, both would be a good substitute.

    I love making my own pie dough, it's simple ingredients but you can certainly use prepared pie dough. I would definitely work in the cheese and thyme in the dough to give it that extra something special.

    tart, pie, onions, breakfast, brunch, taste, butter

    Perfect for a brunch gathering.

    I truly hope you try this delicious and simple recipe. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!
    Xoxo,
    Cosette

    tart, pie, onions, breakfast, brunch, taste, butter

    This onion tart is a crowd pleaser!

     

     

      

    Print Recipe
    Onion Tart
    Impress your guests with this simple but elegant dish. Perfect for brunch or appetizer. Makes (1) 9x12 tart
    onion, tart, brunch, appetizer, super bowl, pie, butter
    Course Appetizer
    Prep Time 20 minutes
    Cook Time 25 minutes
    Passive Time 1 hour
    Servings
    squares
    Ingredients
    Pie Crust
    • 1 ¼ cup all purpose flour
    • 1 tablespoon sugar
    • ⅛ teaspoon salt
    • ½ cup cold unsalted butter, cubed
    • ¼ cup freshly grated Parmesan cheese
    • 4-5 springs fresh thyme, removed from stem
    • 6-7 tablespoon ice cold water
    Tart Filling
    • ⅓ cup labneh, Lebanese yogurt thick plain Greek yogurt or ricotta can be substituted, add 1 tablespoon lemon juice if using either
    • 1 tablespoon toum spread 1 teaspoon of garlic powder can be substituted, find toum recipe below
    • ½ teaspoon kosher salt
    • ½ cup freshly grated Parmesan cheese
    • 2-3 large sweet onions, sliced whole Vidalia or Walla Walla are common sweet onion varieties
    • 1 tablespoon butter
    • fresh thyme
    • Flake sea salt
    Course Appetizer
    Prep Time 20 minutes
    Cook Time 25 minutes
    Passive Time 1 hour
    Servings
    squares
    Ingredients
    Pie Crust
    • 1 ¼ cup all purpose flour
    • 1 tablespoon sugar
    • ⅛ teaspoon salt
    • ½ cup cold unsalted butter, cubed
    • ¼ cup freshly grated Parmesan cheese
    • 4-5 springs fresh thyme, removed from stem
    • 6-7 tablespoon ice cold water
    Tart Filling
    • ⅓ cup labneh, Lebanese yogurt thick plain Greek yogurt or ricotta can be substituted, add 1 tablespoon lemon juice if using either
    • 1 tablespoon toum spread 1 teaspoon of garlic powder can be substituted, find toum recipe below
    • ½ teaspoon kosher salt
    • ½ cup freshly grated Parmesan cheese
    • 2-3 large sweet onions, sliced whole Vidalia or Walla Walla are common sweet onion varieties
    • 1 tablespoon butter
    • fresh thyme
    • Flake sea salt
    onion, tart, brunch, appetizer, super bowl, pie, butter
    Instructions
    Pie Crust
    1. I strongly encourage you to make your own pie dough but if you are unable to, please refer to notes below.
    2. In the bowl of a food processor, add in your flour, sugar, salt and pulse for a few seconds to combine.
    3. Next, add in your cubed butter one slice at a time. Pulse, release then add another.
    4. Add in your cheese and thyme.
    5. Next add in one tablespoon of water at a time until a crumbly but cohesive dough forms. Usually 6-7 tablespoons.
    6. On a sheet of wax or parchment paper, dump your dough mixture out. Press using the sides of the paper to create a disc. The dough should come together, wrap and place in fridge for at least an hour but can be made ahead and pulled out the next day.
    Tart Assembly
    1. Preheat oven to 450 degrees Fahrenheit.
    2. Remove your dough from the fridge and on a floured surface begin rolling out into about a 9x12 rectangle (rustic is fine).
    3. In a quarter sheet pan (you can use a half sheet pan if you don't have a 9x12, just section to one side of the pan). Spray or butter and then place a piece of parchment paper.
    4. Lay your pie dough on the parchment, you can press the edges up slightly to create a small raised crust.
    5. Mix together your labneh, toum and salt. Spread an even thin layer on the crust. Next, sprinkle your Parmesan cheese.
    6. Slice your onions about ¼" thick, I actually like cutting them with the skin on then peel off for each ring. Finally, place your sliced onion rings on top to cover most of the tart. I like to use a variety of different sizes.
    7. Dot your onions with some small pieces of butter and bake for 25 minutes until golden brown. You can broil the top for a few seconds at the end for a little more char on your onions if you'd like.
    8. Remove from oven and sprinkle with flake sea salt and additional thyme. Enjoy warm or at room temperature.
    Recipe Notes

    *Store bought pie crust can be used, I'd encourage adding the cheese and fresh herbs to get that ultra flaky/crispy crust

    *Basic pie dough recipe from Marie Saba: http://cocinamarie.com/how-to-make-an-all-butter-pie-crust/

    *Toum recipe: https://cosetteskitchen.com/recipe/toum

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    Strawberry Rosemary Galette

    May 28, 2018

    galette, strawberries, seasonal

    galette, strawberries, seasonal

    Perfect seasonal strawberries make this galette perfect all summer long.

    The Galette

    I love pie just as much as the next person, but sometimes I don't have the patience to make the perfect lattice or cut outs for my pie. Sometimes I just want to enjoy the benefits of pie without all the fuss and muss. Don't get me wrong, I LOVE gorgeous lattice work and beautiful cutouts, but they also take a ton of time and patience. 

    Enter pie's cousin, the galette. Just as tasty as pie with half the work, effort and stress. It's pie's younger, more hip cousin, a little less formal but packs just as much punch and flavor. I could make 4 galettes in the time it would take me to form one perfect pie, SERIOUSLY! So this Memorial Day or summer gathering, treat your friends to this delectable strawberry galette bursting with flavor and savory hints of rosemary. A savory crust sprinkled with Jacobsen's Rosemary Salt balances the sweetness to make this an unbelievable flavor profile.  

    I'll keep this short and sweet and give you even more time to skip ahead to the recipe and work on that perfect galette this holiday weekend! 

    strawberry galette

    Semolina and sugar mixture spread on rosemary crust. This layer helps absorb some of the strawberry juice.

     

    strawberry galette

    Strawberry rhubarb jam was used making this galette, any of your favorite jam works perfectly.

     

    Stawberry Galette

    Choosing local, fresh strawberries ensures the sweetest fruit.

     

    Strawberry galette

    Raw coarse sugar is less sweet than granulated sugar and has notes of molasses and caramel, perfect for topping the fresh berries.

     

    strawberry galette

    A hint of rosemary salt on the crust gives the galette a perfect balanced sweet and salty component.

     

     




    Print Recipe


    Strawberry Rosemary Galette

    galette, strawberries, seasonal

    Cuisine Dessert

    Prep Time 20 minutes
    Cook Time 25 minutes
    Passive Time 30 minutes

    Servings
    servings


    Ingredients
    Rosemary Pie Crust
    • 1 cup all purpose flour
    • ¼ cup spelt flour
    • 1 tablespoon sugar
    • ½ tsp kosher salt
    • ½ cup cold unsalted butter cut into small pieces
    • 5-6 tablespoon ice cold water
    • 1 teaspoon fresh rosemary, chopped + additional for topping baked galette

    Strawberry Galette Filling
    • 2 teaspoon semolina *can sub corn meal
    • 2 teaspoon granulated sugar
    • ½ cup strawberry or strawberry rhubarb jam *homemade is best but your favorite store bought will do
    • 8 oz fresh strawberries, sliced
    • 2 tablespoon raw coarse sugar
    • 1 large egg + splash of water
    • 1 teaspoon Jacobsen Rosemary Salt *can sub your favorite flake salt or use additional coarse sugar

    Cuisine Dessert

    Prep Time 20 minutes
    Cook Time 25 minutes
    Passive Time 30 minutes

    Servings
    servings


    Ingredients
    Rosemary Pie Crust
    • 1 cup all purpose flour
    • ¼ cup spelt flour
    • 1 tablespoon sugar
    • ½ tsp kosher salt
    • ½ cup cold unsalted butter cut into small pieces
    • 5-6 tablespoon ice cold water
    • 1 teaspoon fresh rosemary, chopped + additional for topping baked galette

    Strawberry Galette Filling
    • 2 teaspoon semolina *can sub corn meal
    • 2 teaspoon granulated sugar
    • ½ cup strawberry or strawberry rhubarb jam *homemade is best but your favorite store bought will do
    • 8 oz fresh strawberries, sliced
    • 2 tablespoon raw coarse sugar
    • 1 large egg + splash of water
    • 1 teaspoon Jacobsen Rosemary Salt *can sub your favorite flake salt or use additional coarse sugar

    galette, strawberries, seasonal


    Instructions
    Rosemary Pie Crust
    1. In the bowl of a food processor, combine your flours, sugar and salt.

    2. Pulse quickly to combine.

    3. Add in your cold butter pieces and pulse several times until crumbles form.

    4. Next, add in 4-5 tablespoons of ice cold water and pulse again. You may need another tablespoon or two. You want the mixture to form crumbles but not a sticky paste. Add in your chopped rosemary at the end.

    5. When the dough forms, dump onto a sheet of wax paper (it will still be crumbly). Form together and wrap and place in fridge to firm up for 30 minutes to an hour.

    Galette
    1. Preheat your oven to 425 degrees.

    2. Begin by rolling out your prepared dough into a large circle, about 9-10" onto a sheet of parchment paper. Place parchment with dough onto a sheet pan.

    3. Next, combine your semolina and sugar and spread evenly on the dough, leaving a border around the edges to fold.

    4. Spread your prepared jam on top of the semolina mixture.

    5. Next, place your sliced strawberries on top of the jam and sprinkle with your coarse sugar.

    6. Fold edges of the galette all around to form a crust. Brush the crust with an eggwash (1 egg + splash of water whisked).

    7. Finally, sprinkle the crust with your seasoned salt and bake on prepared baking sheet for 20-25 minutes until crust is golden and berries are soft and juicy.

    8. Remove from oven, sprinkle with additional chopped rosemary and let cool, slice and enjoy!


    Recipe Notes

    **You may use prepared pie dough and chop rosemary and add in or use as is. 

    **If you don't have spelt flour, continue by using all-purpose flour. Spelt flour gives more of a nutty flavor/taste but all-purpose works equally well. 


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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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