Monday, May 2, 2011

Three Onion Tart and Tabbouleh Salad

I have a Bon Appetit from 1997, May 1997, The Italian Countryside issue. One of the many great recipes in it is Three Onion Tart with Taleggio. Well I could not find Taleggio cheese. I went to the cheese shop and they said they had sold the last piece an hour before I walked in! Yes I believed them. They had Limburger cheese. Now I always thought that Limburger was a very strong smelling cheese. This one was not. The Bon Appetit recipe had a crust recipe... I opted for the pate brisse recipe that I swear by. Plus I had some in the freezer!

3 1/2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
3 tbsp. extra virgin olive
1 large onion sliced
1 cup sliced green onions
1 large egg beaten 
8 oz Limburger cheese cut into small pieces
2 tbsp. grated Parmesan cheese

Combine leeks and oil in nonstick skillet, cover and cook over medium-low heat until leeks are tender but not brown, stirring frequently, about 15 minutes. Stir in the sliced onion and green onions. Saute uncovered until all onions are very tender, about 25 minutes longer. Season with salt and pepper. Cool Mix in egg, then the cheese.

Preheat oven to 375. Roll out the dough and place the filling in the center of the crust. Fold the edges over. Bake for 10 minutes Sprinkle with Parmesan cheese and bake for another 15 minutes or until crust is golden.

The Tabbouleh Salad was from the Jamie Oliver App, so worth it.

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