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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Old Fashioned Onion Tart
Old Fashioned Onion Tart
(Torta Di Cipolle All'Antica)
 
 
Ingredients:
 
For the Pate Brisee (thawed if frozen):
9 oz (250 grams) plain flour (plus extra for dusting)
6 oz (175 grams) butter, diced and softened
1 egg, lightly beaten
Salt

For the Onion Tart:
2 and 1/4 lbs (1 kg) onions thinly sliced
5 oz (150 grams) sultanas
Marrow from 2 beef bones, diced
2 oz (50 grams) butter, plus extra for greasing
Plain flour, for dusting
8 fl oz (250 ml) dry white wine
Pinch of sugar
Salt and pepper
 
Directions:
 
Prepare the Pate Brisee:
Sift the flour and add a pinch of salt into a mound on the work surface and add the softened butter.

Rub in the butter with your fingertips until the mixture looks like breadcrumbs.

Shape into a mound, make a well in the center and pour in the beaten egg and 2 tablespoons of water.

Knead lightly by hand (your hands should be cold) or using a metal palette knife.

Wrap the pastry in cling film, flatten gently with a rolling pin and chill in the refrigerator for about an hour.

Preheat the oven to 180C (350F) Gas Mark 4.

Divide the pastry into several pieces.

Roll out on a lightly floured surface and use to line boat-shaped, oval or round tartlet tins.

Line with baking parchment or greaseproof paper and fill with baking beans.

Bake for 15-20 minutes.

Remove the tins from the oven, remove the beans and parchment or paper and leave to cool before filling.

For the Onion Tart:
Preheat the oven to 160C (325F) Gas Mark 3.

Grease a tart or quiche tin with butter and sprinkle with flour, tipping the tin to coat.

Place the sultanas in a bowl.

Pour in the wine and set aside to soak.

Roll out the pate brisee on a lightly floured surface and line the prepared tin, trimming the edges.

Reserve the trimmings.

Prick the base all over with a fork.

Line with baking parchment.

Fill with baking beans and bake blind for about 15 minutes.

Remove the pastry case and increase the oven temperature to 180C (350F) Gas Mark 4.

Meanwhile, melt the butter in a frying pan.

Add the onions and cook over a low heat, stirring occasionally, for about 10 minutes until golden brown.

Stir in the beef marrow, the sultanas with the wine and a pinch of sugar.

Season with salt and pepper and cook until the wine has evaporated.

Remove the parchment and beans from the pastry case.

Pour in the onion mixture and spread evenly.

Roll out the trimmings, cut into thin strips, brush the ends with water and arrange in a lattice over the top of the tart.

Bake for about 28-30 minutes.

Serve warm, cut into slices. Serves 6.
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