Sweet Onion Tart

An original recipe by Melissa's.

Ingredients

• 1 puff pastry sheet
• 2 large shallots
• 4 cloves organic garlic
• 4 ounces red onion, peeled and sliced
• 10 ounces leeks (white parts only), julienned
• 10 ounces cipolline onions or Maui onions, peeled and julienned
• 3 tablespoons olive oil, divided
• 3 eggs, beaten
• 12 ounces heavy cream
• 1 chive
• Salt and white pepper to taste

Directions

1. Preheat the oven to 375 degrees F.
2. Line a lightly greased tart pan with the puff pastry sheet.
3. Trim the overhang to 1 1/2 inches past the rim of the tart pan. Poke the dough with a fork.
4. Bake the unfilled tart shell for 12-15 minutes or until the dough is cooked and golden brown. Set aside.
5. Reduce the oven temperature to 350 degrees F.
6. Wrap the shallots, garlic and 1 tablespoon of olive oil loosely in aluminum foil. Roast for about 20 minutes, until they become soft. Set aside.
7. Heat the second tablespoon of olive oil in a sauté pan over medium heat.
8. Slowly caramelize the red onions.
9. When browned, place the red onions into the tart shell.
10. Cut the roasted shallots into rings. Place rings into the tart shell.
11. Heat the remaining olive oil in the same sauté pan.
12. Sauté the leeks and Maui onions for 8-10 minutes or until the onions become transparent. Set aside.
13. In a mixing bowl, whisk together the reserved garlic, eggs, heavy cream, salt, white pepper, chives, leeks and Maui onions.
14. Pour the mixture into the tart shell over the red onions.
15. Bake at 350 degrees F for 15 minutes.
16. Loosely cover the tart with aluminum foil and bake for an additional 45 minutes or until set.