Leftovers get a bad rap sometimes. Last weekend, instead of making one large Alsatian onion tart to serve as our appetizer for our Alsatian themed meal, I made six small, individual tarts. Last night, when we were supposed to have "X" for dinner (as noted in my Pandemic Food Diary), I complained about cooking to Jamie at lunch. He looked in the fridge and said quite calmly, "You have fresh greens from your CSA and three leftover onion tarts. I think we have dinner covered." He was right and they were perfect. So perfect, that this afternoon we had Monday's leftover pizza and tonight it will be Sunday's leftover Chicken in Riesling.
Tomorrow, I have a food themed, field trip planned. I wish the weather would be nicer as I was hoping to combine it with a picnic lunch. That doesn't seem to be the case, so I will have to make do with just the field trip. Cate has agreed to come with me and we will be all over Pittsburgh, picking up curbside orders. Five Points Artisan Bread for our favorite croissants and baguettes, then down into the Strip to hit Penn Mac for several cheeses, olive oil and prosciutto, Wholey's for fish, Strip District Meats for hanger steak and finally to Barsotti Wines to pick up limoncello, grappa and creme de cassis. It will be nice to get out - right now that tends to be once a week.
But here is the recipe for the onion tart. A couple of things that I did differently: (1) I used store bought crust (I am not a baker), (2) I used shallots, yellow onions, red onions and leeks; (3) I place grated Gruyere directly on top of the pie crust, then added the onions rather than adding them to the top of the dish.
If you love onions....this is super easy and really delicious. Serve with a simple, green salad and perhaps a toast or two with Fromage Fort and a glass of white wine.
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