The weatherman says 18 inches of snow by Wednesday. Chicagoans are getting their provisions— ready to hibernate, cozy-in— books, movies, games, fires, family, comfort-food, shovels, plows, chairs on the street, sleds and fun…for sure no school.
I’m thinking Spring,.. missing the brights, the colors, especially yellow.
And of Taline’s Tarte à l’onion with it’s warm bright color, soothing creaminess, lighter notes, and her recipe Monique shared with me, that I’m sharing with you.
The ingredients, all the Winter whites, onions, pastry, milk, flour, mix, bake and emerge like Spring… ‘Cadmium Yellow Medium’ in a ‘Sienna’ crust..
This was a tough recipe, filled with memories, but no oven temperatures, no baking times, no step-by-step instructions, but full of love, harbinger of February’s Valentines Day, just around the corner, besides…
“The heart’s message cannot be delivered in words.” —Mu-Mon
And what’s that one about the way to a person’s heart?
I bet they were thinking of a tart!
Taline’s Tarte à l’onion
Adapted from a recipe by Taline Cartright and Monique Proctor
Make your own 9 inch pie crust from your favorite recipe or buy a pre-made pie crust
Preheat oven to 375°F.
Roll out crust and press into pie pan. Cover the bottom of pie pan crust with parchment paper. While making the tart filling; pre-bake pastry pie shell.
Weigh down pie pastry shell with pie weights or dried beans so it doesn’t puff up.
Bake about 15 minutes at 375 °F.
Remove parchment paper and weights. Set aside.
3 medium yellow onions sliced thin
1 cup milk, I used ¾ soy milk and ¼ light coconut milk
2 eggs, beaten
⅓ cup butter or Earth Balance Buttery Spread
1 tablespoon arrowroot or flour
1 teaspoon salt
⅛ teaspoon cayenne pepper
Melt butter in skillet, on medium heat. Add onions and sauté until transparent and limp, but not browned, lift and turn onions from the bottom of the pan, about five minutes.
Put the milk into a small container with a cover, add arrowroot and shake well to avoid lumps.
Stir the milk mixture to the onions in the skillet while stirring and add beaten eggs, continue to stir until everything is well mixed.
Set aside to cool.
Pour filling into pie pastry shell.
Bake on middle oven shelf about 50- 55 minutes.
Best served warm or at room temperature.