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.

Comments

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