Caramelized onion tart with roast chicken
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
- On medium heat in a large skillet pour in half a cup of olive oil.
- Tumble in the sliced onions and garlic. Sprinkle in the salt.
- 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.
- 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.
- In a colander with a bowl to catch the excess oil pour in the caramelized onions. Set aside.
- Preheat the oven to 375°F.
- 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.
- Place in the preheated oven to roast for 30 minutes until fully cooked and juices run clear.
- Remove and set aside to rest before slicing.
Pastry
- In a medium bowl mix together all-purpose flour, sugar, and salt. Add the cold butter and coat with flour mixture.
- Using your fingers quickly work the butter into the flour till it becomes somewhat moist and some are pea-size.
- 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.
- Use your hands to make sure water is incorporated well and add more water a teaspoon at a time if needed.
- 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.
- When ready to use take out the dough five minutes before and leave it in plastic.
- Dust the counter lightly with flour.
- 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.
- Preheat the oven to 400°F.
- Prick the bottom of the pastry with a fork.
- Line the bottom with crumpled parchment paper or foil.
- Pour in pie weights, beans, or rice to keep the pastry from puffing up.
- Blind bake for 20 minutes till edges become lightly golden.
- Reduce temperature to 350°F.
- 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.
- Remove and allow to cool completely in the pan.
Assembly
- When ready to assemble carefully remove from the pan and place on an appropriately sized platter.
- Spread the caramelized onions in the cooled pastry. Remove the bones from the cooked chicken and slice.
- Place the sliced chicken on top of the onions.
- Garnish with pine nuts (or almonds), thyme leaves, and pomegranate seeds.
- 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!
