Monday, May 03, 2010

Three Onion Tart with Taleggio

This is Aunt Ellen's recipe and it is a winner! I think that it's from Bon Appetit, but Ellen made significant changes that make it much easier.  She substituted the Boboli crust, and she also says that any combination of onions and/or leeks is just fine.

1 Boboli crust

Topping:
3 1/2 cups thinly sliced leeks (white & pale green parts only; about 2) or purple onions
3 tbl extra virgin olive oil
1 large red onion, thinly sliced
1 cup sliced green onions
pinch of sugar
1 large egg, beaten 
8 oz Taleggio cheese, cut into small pieces
2 tbl grated parmigiano reggiano cheese

Combine leeks and oil in skillet.  Cover and cook over medium-low heat until leeks are tender, but not brown (about 15 minutes).  Stir in red and green onions and a pinch of sugar.  Saute uncovered untill all onions are very tender, about 25 minutes.  Season with salt and pepper.  Cool.  Mix in egg, then Taleggio.

Preheat oven to 375.  Spread topping on boboli crust. Sprinkle with parmigiano and bake 12-15 minutes, until golden.  Cut into wedges and serve.

1 comment:

  1. Kathy, One thing I forgot, put a pinch of sugar on the onions when you put them in the pan. Also, sprinkle the onions with thyme also. Also, if you can't find Taleggio, and I usually cannot, then use Fontina. You can also prepare up the pizza's and freeze them before baking (wrap them in release foil). When you want to cook them, just put them in the oven frozen. Great for a party as you can put three of them together, freeze them and cook them for the party and then cut into squares rather than wedges! I have this at almost every party I have and there is never left overs.

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