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Bilboa Chorizo-Onion Tarte Yield: 12 servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Unsalted butter | 12 oz. | - | ||||
| Cream cheese | 6 oz. | - | ||||
| Flour | 3 C. | - | ||||
| 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 Peper | - | 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 ½-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).