Skip to main content

Caramelized Onion Lentil and Spinach Tart

This is a hearty full flavored meal.  More of a weekend dish, it takes some time to complete.  But it is well worth the flavor developed by thoroughly caramelizing the onions.


Crust:
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp salt
5 Tbsp butter, cubed and chilled in freezer
3 Tbsp sour cream
a few Tbsp ice water, as needed

Filling
2 Tbsp butter plus 1 Tbsp olive oil
2 large yellow sweet onions, sliced
2 cloves garlic, minced
2 Tbsp fresh chopped sage leaves

2 eggs
1/2 cup cooked drained Beluga lentils (see note)
1/2 cup sour cream
5 oz fresh spinach leaves

In a small food processor, blend the flours together with the salt.  Add the butter and pulse to form a very coarse grind - pieces the size of peas.  Add the sour cream and pulse several times more to form a damp dough - add a tablespoon or so of ice water if necessary to get dough to just hold together.

Carefully transfer dough to a clean surface and form a 1/2-inch thick disc.  
Wrap disc in plastic wrap and place in freezer for 15 minutes.

Meanwhile, melt the butter in the oil in a large skillet.  Sauté the onions in the butter and oil over high heat for a few minutes.  
Turn heat to medium-low and continue cooking the onions, stirring often.  Cook for about 45-60 minutes in all, to thoroughly caramelize the onion - watch the heat, as you may need to turn to low to make sure you brown and not burn the onions.

While the onions cook, remove the cooled dough disk to a floured surface.  Roll out to about 12-inches - 1-inch more on all sides than a 10-inch tart pan.  
Oil a 10-inch tart pan (ideally with a removable bottom - but not absolutely necessary).  Drape the crust over a rolling pin and roll the crust onto the tart pan.  

Gently press the dough into shape in the tart pan.  
Preheat oven to 425F.  Refrigerate crust for 15 minutes.   Bake cooled crust for about 15-20 minutes, until just browning.  Prick center with a fork if starting to bubble.

Add garlic and sage to the onions and cook another 2-3 minutes.  
Add the spinach to the onions and allow the spinach to wilt.  
In a medium bowl, whisk the eggs together, and then whisk in the sour cream.  Add the lentils and the onion-spinach mixture and mix well.  Season lightly with salt and pepper to taste.

Pour filling into the tart crust.  
Reduce oven heat to 375F.  Bake for about 20-30 minutes, until lightly browned, and the filling is cooked through in the center.


Slice and serve.  Serves 4.


Cook’s Note:  I get packaged cooked Beluga lentils at Target - Simply Balanced brand.  They are incredibly convenient to add to dishes like this, reducing cooking time probably in half.
Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded  2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet.  Fry the lemon slices for a few minutes, just until beginning to brown.   Set aside on a plate.  Lightly salt and pepper each chicken breast.  Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet.  Flip to brown second side.  Cook over low heat for a total of about 15 minutes.   Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta.  Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...
Post a Comment
Read more

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...
Post a Comment
Read more

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...
Post a Comment
Read more