Cookaholics Bulletin Board

Hi guys,

Hope all of you had a great holiday! I could use your suggestions. I'm catering an event on New Year's Eve and the host has specifically requested a Vidalia Onion Tart. I do flat bread ones like Pissaladière or Flammekueche, but they don't work with the rest of the menu. I need something a little more quichy, but not a quiche. Any of you have a suggestion?

Amy

Amy
I Just made an onion tart that had carmalized onions, sliced pears and gorgonzola cheese....not quicie but more substantial than a flat bread variety. You use savory pastry dough or puff pastry. It was pretty good and the onion flavor came through. If you think it might work, I can post the recipe.
ilene

How about using the Alsatian Bacon & Onion Tart from CI's Restaurant Favorites at Home as a start? It's one of my favorites. If you need the recipe, just shout.

Oh, Ilene, for heaven's sake, POST!! You can't possibly dangle that in front of us, and not think we won't BEG for it

You are too funny....here it is.

Pear and Gorgonzola Crostada

1 recipe All Purpose Piecrust or one sheet of frozen puff pastry thawed and rolled out to a 14 inch diameter circle
2 red onions thinly sliced (but I used sweet onions)
2 Tablespoons butter
1 teaspoon kosher salt
3 D'Anjou or Comice pears (or mision figs)
1 1/2 to 2 cups crumbled Gorgonzola Cheese
1/2 cup sliced almonds

2 additonal Tablespoons of butter cut into small pieces

Place dough round on parchment paper lined baking sheet.
Saute onions in butter with salt until soft and carmalized
Cut pears vertically into 1/8 inch slices.

Spread sauteed onions on dough leaving 1 inch border all around pastry.
Top onions with pear slices overlapping
Top with crumbled cheese and sprinkle nuts on top
Then dot with butter.

Fold border over filling so there is a band around the edge. Brush with egg wash.

Bake in preheated oven at 425 in middle shelf for 20-25 minutes.
Cool slightly befor cutting.

This was really a hit and I will definitely make it again and try it with figs

ilene

Thanx!! I'm salivating. We got a storm coming, so probbly later in the week.

Thanks guys! Ilene, that tart sounds amazing, but isn't quite the right fit for the menu. I think I'm going with the tart Gerard recommended on TOB.

Just finished a dinner at the same clients as I'm doing NYE. LONG day, but the dinner went well.

Amy