Caramelized Red Onion Tarts, Balsamic Vinegar
- 140g all-purpose flour
- Pinch of salt
- 140g unsalted butter, cut-up and softened
- 2 to 3 tbsp. cold water
- 2 tbsp. Maille Olive Oil
- 3 large red onions, thinly sliced
- 2 tbsp. Maille Balsamic Vinegar
- 100g grated parmesan cheese
- 40g soft cheese (such as mascarpone, ricotta or feta)
- 1 large egg, slightly beaten
- 142g thick-cut bacon, crisp-cooked and crumbled
Damien SilbermannCreative and passionate, Damien Silbermann is always looking for new and daring combinations of flavours from around the globe. Born in Strasbourg in 1978, Damien completed chef training at the Lycée Alexandre Dumas. Now settled in Montreal, Damien resides at Ateliers et Saveurs as Chief Executive Chef.
*Don’t have individual tart pans? You can use a larger tart pan instead.
- Combine flour with salt in large mixing bowl. Cut in butter with pastry blender or two knives until mixture is size of small peas. Stir in just enough cold water to form a dough. Wrap in plastic wrap and refrigerate until firm, about 30 minutes.
- Preheat oven to 200°C.
- Grease 4 (11cm) individual tart pans or a larger pan. Divide dough into 4 portions and press onto bottom and up sides of prepared pans. Line with aluminum foil or parchment paper and fill with pie weights or dry beans partially up sides. Bake until golden brown, about 15 minutes. Remove to wire rack to cool.
- Heat Maille Olive Oil in large skillet and cook onion over medium-low heat, stirring occasionally, until onions are golden brown, about 20 minutes. Stir in Maille Balsamic Vinegar; set aside.
- Beat cheeses with egg, then stir in bacon. Fill baked tarts with egg mixture, then top with onion mixture.
- Bake until knife inserted in centers comes out clean, about 20 minutes.
Drizzle, if desired, with Maille Walnut Oil.