Recipe: The Spring Fever Onion Tart

I have spring fever do you have spring fever well guess what first thing out of the ground are all those incredible aliums chots leaks white onions red onions scallions garlic spring to me is aliam time there's no better time to make a spring fever onion tart let's get after it shall [Music] we [Music] n [Music] n [Music] n [Music] oh oh the dogs know what's up they love a nice onion tart no one likes an onion tart like these dogs and because I baked them in the oven guess what I can put the flat halves against the edge and squish in some of those other pieces you just build it try to squeeze everything in there that you can and I'll show you what happens when you run out of room or you think you run out of room you push some of this stuff down throw some of these ends in together yeah you guys know what this means and some of this soft garlic stick in those other little places on top and these garlic cloves have gotten nice and soft and then very important take your onion cut it into pieces you can see this is nice and soft and you use these quartered onion pieces to sit in places in the tart where your leaks and other lowline items are so that it's sort of the same height because what's on the bottom is what I would refer to as our show side then our Rosemary Goes On Top and we keep that insulated from burning on the bottom and we're almost ready to go if you're going to use balsamic vinegar get a really good one yes this is one of those really expensive ones but here's what's great about it we're just using it to glaze the top and bottom how is it getting to the bottom well it's soaking through all those nooks and crannies and it provides a nice acidic sweetness to this we just rock it back and forth you can see what a great job we did with setting those onions in place now we just get our dough and lay that on and we season it with sea salt cracked black pepper so I have my triangles sorry my rectangles of dough and I am doing this tart toas style where I push the dough down into the pan so that when it Cooks it holds the vegetables in take my bench knife I'm going to cut another strip here and I'm going to push that into that space and look at the center rise like a trout coming to take a fly and I am pushing those edges down literally as far as I can without breaking it and then I just like to make three or four five six little incisions there so steam escapes pinch this together so I don't get any inordinate rising from this Pat Bree an unsweetened pastry dough and then this goes into the oven 350 375 for 20 25 minutes until it's nice and brown and then we invert ooh got to I got to clean that glass don't I when this is cooled all right but still warm on the bottom is when you want to invert it and the reason is if you wait till it's really cold the sugars in all of those aliums the leaf the garlic the shallots the white onions the red onions right all of those sugars combined with the sugar that's naturally present in the balsamic vinegar they create some un necessary sticking so even though you put olive oil on the bottom of this pan what you want to do is you want to unmold it while it's still a little warm we put this platter on top right if you have a round pie tin or an oval pie tin use a similarly shap similarly shaped platter and so all I'm going to do is just take this platter and put it over the top and then being very careful and Swift I'm going to flip it over now the reason I say careful and Swift is that if you have too many juices accumulated that are hot you don't want it to run down your wrist but what you want to do is just kind of sit there and go one 2 3 like that and then sort of we don't bang it but we make sure to get a little bit of when we put it down onto The Cutting Board like [Music] this let's see what we [Music] got Perfection Perfection let's just give this a little cut shall [Music] we put that right there remember this is just [Music] food this beautiful caramelized pair of leaks that are there we'll put that little garlic clove back in there give this a little wiper Roo oh my goodness look at that that is heaven don't you think

Channel: Andrew Zimmern

Views: 23,073

Keywords: andrew, zimmern, Cooking, Culinary, Literacy, Kitchen, instructions, How, to, Yum, delicious, favorite, eating, meal, Travel, Channel, family, azcooks

Id: BaFtRKm0SP4

Length: 9min 39sec (579 seconds)

Published: Thu Mar 28 2024