Planet Green
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Yield: 6 servings
Ingredients:
For the crust:
1 1/4 cups unbleached flour
1/2 teaspoon fine sea salt
2 tablespoons cold unsalted butter
4 tablespoons cold non-hydrogenated vegetable shortening
2-4 tablespoons ice water, or as needed
For the onion filling:
1 tablespoons extra-virgin olive oil or unsalted butter
2 1/2 pounds Maui or other sweet onions (about 3 large), peeled, cut in half root to stem, and sliced into 1/4-inch thin moon shaped slices
2 shallots, minced
1/2 teaspoon coarse sea salt
1 teaspoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper
6 tablespoons grated Parmesan cheese
2 red bell peppers, roasted, peeled, seeded, and cut into 1/2-inch wide lengthwise slices
8 oz soft goat cheese
Method:
To make the crust line 1 (10-inch) false bottom tart pan or 11x7x2-inch baking pan with parchment paper. Place the flour and salt into a medium bowl. Cut in the butter and shortening and work into the dry ingredients until the mixture is crumbly and resembles coarse meal. Add the ice water 1 tablespoon at a time, until the dough begins to cling together and forms a ball. Transfer the dough to parchment or wax paper and flatten into a 6-inch disk. Wrap and refrigerate for 1 hour before rolling out.
Meanwhile start the filling, and heat the butter or oil over medium-low heat in a large 12-inch skillet, add the onions, shallots and salt, cook covered, stirring occasionally, until the onions are golden brown and caramelized, about 20-30 minutes. Add the thyme and pepper near the end of cooking time. Remove mixture from the pan and let cool.
Preheat the oven to 375°F.
Roll out dough to fit the tart pan or baking sheet. Sprinkle with the Parmesan, and place onion mixture in prepared crust. Decorate the top with the pepper slices and goat cheese.
Bake at 375°F for 40-45 minutes, or until pie crust and onions are golden.
More recipes from this episode:
Honey Glazed Chicken with Cherries and Apricots
Carrot Cake
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