April 07, 2017
Five Onion Tart with Arugula Salad
My family has always prided itself on tradition. We love the holidays (literally all the holidays) and we love being together. We also LOVE food. My mother comes from a long line of tradition holders, and she instilled that in each of her four daughters. But, as our family has grown and my sisters and I now have 9 kids between us and several states, time together is more scarce. As a result, our holiday traditions have had to shift to make more time to be together, and less time concerned about everything being perfect. Along the way we've adopted new traditions that we actually really love, and they work better with our much bigger family (sorry grandma). What we have landed on is clams and mussels for Christmas, BBQ for New Years, and as of last year, brunchy fair for Easter.
The addition of a layer of lightly dressed arugula atop the baked tart is the perfect finish.
We did away with roasted ham, potatoes au gratin and ambrosia salad (thank God for that one) and replaced them with eggs Benedict, a fresh fruit platter, crispy potatoes, latkes, radish salad and more. There were no regrets.
This year we are carrying on with our new tradition and brunch is on the menu once again. Planning any holiday meal with my large extended family often includes a very involved string of text messages with food ideas, off topic gifs, and inside-jokes aplenty. In the end we are left with each of us committing to take on one dish that comes together with the others to make one seriously delicious meal.
Just like Oprah loves her bread, I love my eggs, and usually fight for the right to bring the egg dish. Last year in a fit of enthusiasm I outdid myself and made eggs Benedict for 24. This year I'm scaling back a bit, but am by no means skimping on flavor. Allow me to introduce you to my friend the onion tart. It’s like quiche, but has fewer eggs, a flaky, buttery crust, and a medley of onions cooked to caramelized perfection. The addition of a layer of lightly dressed arugula atop the baked tart is the perfect finish.
Arugula is arguably my favorite green to use for any kind of side salad. Its peppery flavor plays perfectly off the sweet, buttery onions and gives this dish a delicious little punch. A simple salad of arugula is also the perfect accompaniment to any heavy meal, and a great digestif. Because my lettuce hasn’t started popping up in my garden just yet (I’ll spare you my complaints about our recent weather), I went with the next best option and used Taylor Farms Organic Arugula. Washed, crisp and always full of flavor, it’s a close second to homegrown.
So, maybe you're not obsessed with holiday meal planning like I am, and maybe the idea of not having ham of Easter makes you want to cry. Either way, this onion tart with fresh arugula will make the perfect additional to your holiday meal, and might even become a new tradition of your very own.
This is a sponsored post written by The Modern Proper on behalf of Taylor Farms. The opinions and text are all ours.
Five Onion Tart with Arugula Salad
|1/2 cup||unsalted butter, chilled and cut into small pieces|
|5-6 tbsp||ice water|
|2 tbsp||olive oil|
|2||small yellow onions, thinly sliced|
|4||scallions, thinly sliced|
|1/3 cup||creme fraiche|
|1/2 tsp||freshly ground pepper|
|1/2 cup||chives, minced|
|4 cups||Taylor Farms Organic Arugula|
- By hand or by pulsing in food processor cut butter and shortening into the flour until butter and shortening are pea sized. Add salt and ice water one tbsp at a time pulsing or mixing until dough just starts to come together. Be careful not to over mix. Using your hands form a ball with the dough, wrap up in saran wrap and chill for 30 minutes.
- On a lightly floured surface roll out dough in a circle until ¼” thick. Carefully press the dough into a tart pan, cutting away excess dough. Puncture dough with a fork a couple of times and chill for 30 more minutes.
- Preheat oven to 400°F. Fit a sheet of foil into the inside of the pie crust until crust is completely covered, using either pie weights or dry rice, fill the foiled area. Bake for 20 minutes. Remove foil and weights and continue to bake for another 10 minutes, or until crust is just set.
- While you are baking your crust, melt 4 tbsp of butter and 2 tbsp oil in large sauce pan. Reduce heat to low and add onions, leeks, scallions and shallots. Cover and cook for 10 minutes. Remove cover and continue to cook, stirring often, until onions turn a golden brown color. This process should take about 30 minutes. Remove from heat and allow to cool to room temperature.
- In a large bowl whisk together eggs, creme fraiche, salt, nutmeg, pepper and chives. Add onion mixture and stir until onions are evenly distributed throughout the mixture. Pour egg mixture into the pie crust and continue to bake for another 25-35 minutes or until eggs are set and the crust is golden brown.
- Just before serving toss arugula with olive oil, salt and pepper. Add the salad to the top of the tart and serve.
- Tart can be made up to a day ahead. To warm up, cover and bake at 300°F until warmed through.