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Vidalia Onion Tarts













Vidalia Onion Tarts

Sweet Vidalia onions are the feature ingredient in these savory appetizer tarts. Caramelizing the onions makes them even more tender and sweet and perfect for topping the homemade tart crusts.
48 servings.

1 stick (1/4 lb.) unsalted butter
2 large Vidalia or regular onions, halved and thinly sliced
1 teaspoon salt
1/2 teaspoon dried thyme
2 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons sugar
2/3 cup milk

Melt 2 Tbsp. butter in a large, heavy skillet over low heat. Add onions, 1/2 tsp. salt and thyme; cook until tender and lightly browned, 30 minutes. Set aside to cool.

Place one rack in upper third of oven and another in lower third; preheat oven to 400°F. Coat 2 baking sheets with cooking spray.

Mix flour, baking powder, sugar and remaining 1/2 tsp. salt in a bowl. Cut remaining 6 Tbsp. butter into small chunks and add to flour mixture. Cut in butter using your fingers, 2 knives or a pastry blender until mixture resembles coarse meal. Stir in milk with a fork just until flour is evenly moistened.

Turn out dough onto a floured surface and pull together into one piece with floured hands. Divide dough into 48 mounds (about 1/2 Tbsp. each); roll each into a ball and place on baking sheets. With a teaspoon measuring spoon, press an indentation into center of each ball. Spoon onion mixture into indentations.

Bake, rotating pans halfway through, until golden, 12 to 15 minutes. Serve warm.

NOTE: As an extra you can add a Ricotta cheese base that makes the onion tart spectacular. However, it is delicious without the base and less trouble and fewer ingredients. If you want to make the Ricotta cheese base: Mix one cup Ricotta cheese, one egg, and one teaspoon powdered sugar(enough topping for double dough recipe). Spread a thin amount on the flattened tart and top with onion.
AugustaPat

http://www.nancyskitchen.com 


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