Julia’s Open-faced Mediterranean Onion Tart Pt 1

-JULIA’S PIE CRUST-
3 1/2 c All-purpose flour;
-unbleached
; preferred (1 pound)
2 ts Salt
2 1/2 Sticks chilled unsalted
-butter; quartered
; lengthwise and
; diced (10 ounce)
4 tb Chilled lard or shortening
2/3 c Iced water; up to 1

EQUIPMENT
A food processor with its
-steel blade in
; place

The onions:

Cook the onions slowly in 4 tablespoon of olive oil in a covered frying pan
or saucepan, stirring frequently, until they are soft and thoroughly
tender, but now browned–20 minutes or more. Ahead-of-time note: May be
cooked ahead. Keeps in refrigerator for several days.

Forming the shell.

Meanwhile, butter the inside bottom (not the sides) of the jelly-roll-pan.
Roll out the chilled dough into a rectangle 1/8-inch thick, and larger and
wider than the pan. Fit it into the pan, and neatly trim off the
overhanging edges. Fold the dough back in on itself, creating a narrow
border inside the rim of the pan. Make a decorative edging by pressing the
tines of a table fork into the border. To prevent the dough from rising as
it bakes, prick the inside surface all over with 2 forks. Ahead-of-time
note: Pastry may be made to this stage and refrigerated until you are ready
to continue.

Final assembly:

When the onions are tender, season with salt and pepper, and let them cool.
Scatter them over the inside surface of the dough.

Bake for 25 to 30 minutes at 425oF. While the oven is preheating, arrange a
design of black olives over the onions. Sprinkle the cheese over all, and
dribble on a tablespoons of olive oil. Bake in the lower third level of the
oven until the pastry has browned and is beginning to shrink from the sides
of the pan.

Serving:

Slide onto a serving board or work surface. Cut into small, finger-sized
squares. Serve hot or at room temperature.

Using the same pastry shell, you can also make a quiche. Calculate the
custard by egg: Whisk 1 “large” egg in a measuring cup, blend in milk or
cream to reach the 1/2-cup mark. For example, whisk 3 eggs in a 4-cup
measure and stir in enough liquid to reach the 1 1/2-cup mark. Whisk in a
little salt and freshly ground white pepper to taste, plus perhaps a speck
of nutmeg or a few drops of hot-pepper sauce.

Julia’s Pie Crust:

Pie crust dough for two 8-inch tart shells or one 9-inch covered pie, or
double this for an 11 x 17-inch jelly-roll pan.

The initial mixture:

Place the flour, salt, and diced butter in the container of the processor
and pulse 5 to 6 times in 1-second bursts, to break up the butter. Add the
shortening, turn on the machine and immediately pour in 1/2 cup ice water.
Pulse 2 or 3 more times. Remove the cover and feel the dough: it should
look like a bunch of small lumps and when you press a handful