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Bilbao Chorizo-Onion Tart
Yield: 12 servings;
2 (10-inch) tarts
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Butter, unsalted |
12 oz. |
- |
| Cream cheese |
6 oz. |
- |
| Flour |
3 cups |
- |
| Salt |
- |
1 tsp. |
| Butter |
- |
3 Tbsp. |
| Onions, finely diced |
1 lb. 8 oz. |
Approx. 6 cups |
| Bilbao chorizo or hot link sausage |
12 oz. |
3 links |
| Fresh thyme, chopped |
- |
2 Tbsp. |
| Salt and Pepper |
- |
To taste |
| Eggs |
1 lb. 5 oz.* |
12 large |
| Cream |
6 oz. |
3/4 cup |
| Italian parsley, chopped |
- |
1/4 cup |
DIRECTIONS
- Prepare dough: In mixer, cream butter until smooth. Blend in cream cheese until smooth. Stir in flour and mix just until incorporated; do not over mix. Knead by hand 1 to 2 minutes until smooth. Divide dough in half; roll out dough to 1⁄2-inch thickness. Press each into bottom and up sides of a 10-inch tart pan with removable bottom. Cover and refrigerate until ready to use.
- Heat oven to 350°F. Sauté onion in butter until caramelized, about 8 minutes. Add chorizo and thyme; continue cooking an additional 3 minutes until chorizo is lightly browned. Season to taste with salt and pepper. Transfer to metal bowl; cool slightly.
- Whisk eggs and cream; quickly whisk in onion mixture.
- Pour half of egg-sausage mixture into each tart shell. Sprinkle parsley over tarts.
- Bake 30 to 35 minutes until golden, firm to touch, and knife inserted in center comes out clean. Cut each tart into 6 servings. Serve immediately.
*If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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