Recipe Roundup {onions}

Without a doubt it can be said that onions are my "thing" this Summer. We are grilling, sautéing, dicing, slicing and baking these bad boys into everything. So I thougt I would look for a little added inspiration this week for the Recipe Roundup. I did throw one strawberry recipe in there that I HAVE to try. After the Roundup, I have a recipe for a quick and savory Onion and Tomato Tart that is perfect for those nights when you are heading out to something like Music on the Lawn. There will be a post on this later.

The very first link in the Roundup goes to Ree at The Pioneer Woman on "How to chop an onion". Master Chef I am not and I am always trying to learn how to improve my skills in the kitchen. This little didy helps out perfectly. Enjoy!

Tomato & Onion Tart (Thanks for the original from Suzanne @ Flour Arrangements!)

Pillsbury pie crust (Suzanne always makes hers from scratch the original recipe is at the bottom)

2 large onions, about 1.5 lbs

2 tablespoons butter

1/2 pound Gruyere cheese, grated

1 pound cherry tomatoes, halved

In a large heavy skillet cook onions with salt to taste in butter, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes.  Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.

Preheat oven to 375°F.

Unfold dough into a pie plate, Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.

Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary.

Serve tart warm or at room temperature.


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Butter Pastry Dough for those who are dedicated to REALLY good food

 2 cups all-purpose flour
 1 1/2 teaspoons salt
 1 1/2 sticks butter, cut in strips
 6 tablespoons ice water, may take more

 Notes: In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal.

 Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.

 On a work surface smear dough in 3 or 4 forward motions with heel of hand to
 slightly develop gluten in flour and make dough easier to work with.

 Form dough into a ball and flatten to form a disk. Wrap dough in plastic
 wrap and chill 1 hour.

 Pastry dough may be made 1 week ahead and chilled.

 Makes enough dough for a single-crust 12-inch tart.

On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish.  Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish.