CARAMELIZED ONION TART INSPIRED BY AMRITA GILL

Once again, here is a post to Kolkata Food Blogger's event - 'Know Your Kolkata Food Bloggers'. Today, I am going to introduce a very happy couple who are completely foodie, our sweet and very responsible blogger friends, Amrita Gill and her husband Vishal Tupper from "Sweet 'n' Savoury". 

Both of them are very jovial, friendly, very energetic and with lots of innovative and creative ideas regarding different kind of foods - a gorgeous couple with the sweetest smiles. The idea and concept of this event came from Amrita only. She is a great baker, please visit her space where you can find out amazing baking recipes with mouth watery desserts; where as Vishal is absolutely seafood lover and he shares lots of cooking recipes too. I had my eyes on 'Caramelized Onion Tart' that Amrita had once posted on her blog, I tried my hands on it, just came out awesome!!! My family loved and relished it so much, thanks for this wonderful savoury treat. Lets come to the recipe........

INGREDIENTS:

FOR 6 TARTS:
1/2 Cup All Purpose Flour
30 gm Butter (cold)
Little Ice Water For Kneading

FOR FILLING:
2 Medium Onions (thinly sliced)
1 tbsp Vinegar
1/4 tsp Dark Soya Sauce
1/4 tsp Green Chili Sauce
1 tbsp Oil
A Pinch Of Sugar
A Pinch Of Salt

FOR GARNISHING:
1 tbsp Full Shredded Carrot
Coriander Sprigs
1 tbsp Mayonnaise

METHOD:

HOW TO MAKE TART CRUST:

Cut butter in small cubes. In a bowl, mix flour and butter. Rub the butter cubes with the flour till the mixture resembles breadcrumbs (in texture). Add cold water 1 tbsp at a time and knead to get a smooth dough (Do not over knead). Wrap this dough with a plastic wrapper and refrigerate for half an hour.

Take out the dough and roll it with a rolling pin on a floured surface. Roll out roughly to the size of the choosen tart with 1/8" thickness. With your fingers press gently the pastry dough into the bottom and side of the tart pan. Be sure that the pastry fits snugly where the bottom and the side of the pan meet with no air pockets. The top of the pastry shell will be even with the top of the pan. To trim the excess portion, fold the overhanging pastry over the rim of the pan, press it along the edge and break off the excess portion. Line all the tart pans following the same way. Make small holes on the sides and bottom by using a fork to prevent it from shrinking and refrigerate for another half an hour.

Preheat oven to 180 C. Bake the tarts for 18-20 minutes or till they turn light brown in colour. Let them cool and take them out.

FOR FILLING:

Heat a tbsp oil in a non-stick pan. Add sliced onion with a pinch of salt. Lower the heat and let it fry slowly. Keep stirring occasionally. After few minutes, onion turns into nice golden brown colour. Sugar inside the onion oxides and turn it in brown colour, it is called 'caramelization'. Now add vinegar, soya sauce, chili sauce and sugar. Stir well and remove it from the heat. Caramalized onion filling is now ready to stuff.

FOR ASSEMBLING:
Fill each tart with a spoonful of caramelized onions.

Garnish each with 1/2 tsp mayonnaise, little shredded carrot and a coriander leaf. Yummy, crunchy, mouth watery onion tarts are ready to serve now.