Onion Tart with Green Salad

Onion Tart with Green Salad
Recipe courtesy Jill Davie

Yield: 6 servings

3 tablespoons butter
1 large sprig thyme
3 tablespoons sugar
3 onions, medium sized, tips removed, skin left on and cut in half widthwise
1 sheet puff pastry
1 egg
1 tablespoon water
Green Salad, recipe follows

Preheat the oven to 350 degrees F.
In a 12-inch saute pan over medium-high heat, melt the butter with the thyme and sugar. Crowd the onions into the pan, center cuts down and skins on. Allow the onions to caramelize in the pan over medium heat, approximately 5 to10 minutes. Place the pan in the oven and cook until the onions are fork tender, approximately 30 minutes. Remove from the heat and allow to cool slightly, approximately 15 minutes. Remove the tough, outside onion skins without disturbing the onions. Roll out the puff pastry on a well-floured surface. Use a fork to dock the dough. Whisk together the egg and water with a fork to create an egg wash. Using a pastry brush, brush the puff pastry with the egg wash. Carefully lift and place the puff pastry, egg wash side down, over the onions. Brush the exposed side of the puff pastry with the egg wash and begin to tuck the puff pastry into the circumference of the saute pan making sure to envelope all the onions, while lifting the corners of the puff pastry. Fold the corners into the center of the pan, doubling the crust. Egg wash the top of the puff pastry and place the pan into the oven. Bake approximately 25 to 30 minutes or until the puff pastry is a golden brown and fully cooked. Remove the tart from the oven and flip the tart out onto a large plate and allow it to cool. Cut into 6 pieces and serve alongside a green salad.

Green salad:
1/2 cup aged red wine vinegar
2 tablespoons minced shallots
1 tablespoon salt
1 tablespoon fresh ground black pepper
2 tablespoons Dijon mustard
1 1/2 cups extra-virgin olive oil
2 heads green and red leaf lettuces (or your preference)
1 cup French green beans, blanched
6 radishes, cleaned and quartered
12 spears asparagus, blanched
12 baby carrots, peeled and blanched

In a medium size bowl, whisk together the red wine vinegar, shallots, salt, black pepper, and Dijon mustard. Slowly incorporate the olive oil while continuously whisking. In a large bowl, toss all the salad ingredients, lightly dress with the vinaigrette and arrange nicely on a serving platter.