We are thrilled to share a beloved recipe from Charlotte Druckman, the esteemed food writer and author of Kitchen Remix, published by Clarkson Potter in April 2020. Charlotte inspires us to become more resourceful in this cookbook by combining three complementary ingredients to create various delicious dishes. Today, we're excited to present one of these creations: the Onion Tart, part of the Onion-Parmesan-Rice trio.
ONION TART
Makes one 8- or 9-inch tart
- 1½ cups packed cooked Arborio rice
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon plus 1 teaspoon finely chopped fresh sage
- ½ cup plus 1 tablespoon grated Parmesan cheese
- 1 large egg white
- 8 tablespoons (1 stick) unsalted butter, plus more for greasing
- 5 medium yellow onions, thinly sliced (about 9 cups)
- 5 large egg yolks
- 1 cup heavy cream
Directions
- Preheat the oven to 425ºF. Grease an 8- or 9-inch metal pie pan or cake pan.
- In a large bowl, combine the rice, ½ teaspoon of the salt
- ¼ teaspoon of the pepper, the sage, and the cheese. Add the egg white and mix well to incor- porate; the mixture should hold together when you press it in your palms.
- Press the rice evenly into the prepared pan. As you push it into the pan, it will start to re- semble a dough. Place the pan on a baking sheet and parbake to set the crust, 10 to 12 minutes. Remove it from the oven and let cool completely, about 45 min- utes. Reduce the oven tempera- ture to 350ºF. Within 2 hours of baking it, the prepared crust can be wrapped in plastic and stored in the refrigerator overnight; let it come to room temperature before proceeding.
- Melt the butter in a large sauté pan over medium-low heat. Add the onions and sprinkle with ¾ teaspoon of the salt, giving them a quick, gentle stir. Cover and cook, being sure they don’t take on any color. (If they begin to, reduce the heat.) As they sweat, they should release a noticeable amount of liquid. When they’re soft and sloshy, after about 30 minutes, uncover and continue to cook them, stir- ring occasionally, until almost all of the liquid has evaporated, about 1 hour more. Transfer the onions and any remaining liq- uid to a large bowl to cool. The onions will keep in an airtight container in the refrigerator for up to 5 days.
- In a medium bowl, whisk to- gether the egg yolks and cream. Add the mixture to the bowl with the onions, whisking to incorporate. Add the remain- ing ¾ teaspoon salt and ¾ tea- spoon pepper. Taste and adjust for seasoning.
- Carefully pour the onion mix- ture into the cooled crust, fill- ing it as high as you can without overflowing; you will likely have some left over and can discard it. Bake until the filling is set and the top is lightly browned, 40 to 45 minutes. Let cool for at least 30 minutes before slicing and serving.
This Onion Tart recipe exemplifies Charlotte's knack for transforming simple ingredients into something extraordinary. Whether you're an experienced cook or just beginning your culinary journey, this tart will become a favourite in your repertoire.
Aubrie Pick's stunning photograph captures the essence of Charlotte's Onion Tart.
A heartfelt tribute is due to Aubrie Pick, the incredibly talented photographer who beautifully captured the essence of Charlotte's culinary creations. Aubrie, one of the most beautiful souls, left us too soon at the end of 2023.
Her photography showcased the dishes and added a personal and artistic touch that made each recipe come alive. We honour her memory by sharing her exquisite work alongside Charlotte's delightful recipes, ensuring her presence continues to inspire us all.
We are deeply grateful for your participation in this celebration of Charlotte Druckman's Kitchen Remix and the enduring legacy of Aubrie Pick. We trust that this Onion Tart recipe will bring a burst of warmth and flavour to your kitchen, inspiring you to delve deeper into Charlotte's innovative culinary concepts.
You can connect with Charlotte on Instagram.
Her Substack is here