Caramelized onion tart with roast chicken

By Suzanne Husseini
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Suzanne Husseini shares this easy family meal perfect for summer.

SERVES
4
 TO
6

Ingredients

Filling

  • 1/2 cup extra virgin olive oil
  • 2 large Vidalia onions, sliced thin
  • 5 cloves garlic, sliced thin
  • 1 teaspoon salt
  • 3 tablespoons sumac
  • 2 chicken breasts with skin, on the bone
  • Salt and pepper, for seasoning
  • 1 teaspoon paprika

Pastry

  • 1 1/2 cups all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 stick (1/2 cup) unsalted, cold butter cut into slices or small cubes
  • 1/2 cup ice water (maybe need a bit more)

Assembly

  • A few sprigs of fresh thyme or Marjoram, plus more for garnish
  • 1/2 cup fried pine nuts or slivered almonds
  • Pomegranate seeds (garnish)

Directions

Filling

  1. On medium heat in a large skillet pour in half a cup of olive oil.
  2. Tumble in the sliced onions and garlic. Sprinkle in the salt.
  3. Once it comes to a temperature lower the heat and let the onions cook till translucent and sweet, not brown.  Stir often so they don't stick.
  4. When fully cooked remove from the heat and stir in the three tablespoons of sumac. Taste and adjust the seasoning. The onions should be sweet and sour.
  5. In a colander with a bowl to catch the excess oil pour in the caramelized onions.  Set aside.
  6. Preheat the oven to 375°F. 
  7. In a baking dish place the chicken breasts and coat with about three tablespoons of reserved olive oil. Season with salt, pepper, paprika, and sumac.
  8. Place in the preheated oven to roast for 30 minutes until fully cooked and juices run clear.
  9. Remove and set aside to rest before slicing.

Pastry 

  1. In a medium bowl mix together all-purpose flour, sugar, and salt. Add the cold butter and coat with flour mixture.
  2. Using your fingers quickly work the butter into the flour till it becomes somewhat moist and some are pea-size.
  3. Make a well in the center and slowly drizzle in six tablespoons of the ice water and mix quickly with a fork till the dough comes together.
  4. Use your hands to make sure water is incorporated well and add more water a teaspoon at a time if needed.
  5. Remove from bowl. Form a disc or square and wrap it in plastic. press down to release any air bubbles. Allow to rest in the fridge for at least two hours or overnight.
  6. When ready to use take out the dough five minutes before and leave it in plastic.
  7. Dust the counter lightly with flour. 
  8. Roll out evenly into a nine-inch false-bottom tart pan or 13-inch x four-inch false-bottom tart pan. Put back in fridge or freezer to become firm.
  9. Preheat the oven to 400°F. 
  10. Prick the bottom of the pastry with a fork.
  11. Line the bottom with crumpled parchment paper or foil.
  12. Pour in pie weights, beans, or rice to keep the pastry from puffing up.
  13. Blind bake for 20 minutes till edges become lightly golden.
  14. Reduce temperature to 350°F. 
  15. Lift off the foil with the weights and return the pastry to finish baking and all is golden for another 20 minutes. Watch it doesn't overcook.
  16. Remove and allow to cool completely in the pan.

Assembly 

  1. When ready to assemble carefully remove from the pan and place on an appropriately sized platter. 
  2. Spread the caramelized onions in the cooled pastry. Remove the bones from the cooked chicken and slice. 
  3. Place the sliced chicken on top of the onions.
  4. Garnish with pine nuts (or almonds), thyme leaves, and pomegranate seeds. 
  5. Serve with a nice fresh salad and creamy yogurt on the side. Spread the caramelized onions in the cooled pastry. Remove the bones from the cooked chicken and slice. Enjoy! 

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