to make the shells:
1 package pre-made pie dough
1 large yellow onion, sliced very thin
1/4 C heavy cream
1 large egg
1-1/2 tsp fresh thyme, chopped
1 clove garlic, minced
1 tblsp olive oil
pinch of fresh nutmeg
salt and pepper to taste
special equipment: 4 tart pans with removable bottom 4-1/2”D
1. Roll out pie dough on a lightly floured surface and cut out 4 circles of dough about 5-6” in diameter.
2. Place dough into 4-1/2” tart pans—with removable bottoms—folding the dough that hangs over towards the center to make the walls thicker. Cover with plastic wrap and refrigerate for 30 minutes.
3. With remaining dough, dice into small pieces for topping, cover with plastic wrap and refrigerate with tart shells.
to make the vegetables and tarts:
2 C mixed vegetables including sliced red onion, butternut squash diced into 3/4” pieces, sweet potato diced into 3/4” pieces, cherry tomatoes cut in half, acorn squash sliced into 1/2” pieces with skin on.
1. Prep out all the veggies, mix in a bowl, lightly drizzle with olive oil and set aside.
2. Mix cream and egg together in a bowl and set aside. Heat oven to 375°F.
3. Heat olive oil in a skillet over medium heat, add onions and cook for 20 minutes or until they just begin to turn golden—stir often. Stir in the garlic and thyme the last minute, remove from heat and stir in egg mixture.
4. Remove tart shells from the refrigerator and place on baking sheet. While pouring into the 4 shells, divide the onion mixture equally.
5.Top the onion mixture with veggies and sprinkle with the diced dough. Season with salt and pepper and place in pre-heated oven.
6. Bake for 45-60 minutes until the dough is golden brown and veggies are cooked. Let cool 5-10 minutes, remove from tart pan and serve warm.
—this is a great way to use up any left over veggies you might have.
—or, with all tomatoes it’s amazing.
—you can fill the tart pans hours before hand, just keep them covered in the refrigerator.
—on set we garnished with a sprig of fresh thyme which adds its own distinct flavor.