Oh, guys. I am so sick today. It started last night with the ache that covers your whole body and makes you feel like you can't stop moving or it will hurt too much. It's a bone deep pain that makes you feel restless when you're dying to sleep and sleepwalking when you're awake. Add a seriously sore throat and you had one seriously weepy authoress. Luckily, I had Texas Ranger here on holiday to go out at 4 o'clock in the morning to get me drugs. As long as I stay heavily medicated, everything's alright.
Onto the food. Remember my little onion fest? Well, I wasn't done telling you about all that. I'm hoping everyone will forgive me for schizo storytelling right now due to feeling crappy. Anyways, I had my eyes on an onion tart that I saw over at Smitten Kitchen. Everything Deb makes looks fantastic. Plus, I had already seen a glimmer of what caramelized onions could be. The recipe? Pretty damn good. I didn't even scrape off the onions or anything- ate them up as is. I feel that's a good advancement towards normalcy, don't you?
A few tips though. The dough was easy to make, but if you've had little experience with it, you might want to shop around her site a bit more. I had trouble getting it into a decent shape that didn't have too many tears. Once torn, it was a bitch to stick back together. Also, the rolling pin didn't like this one. Most of the doughmanship was done by hand, however shoddy it may be. But hey! I got my dough to rise! It's alive!
Also, it was a bit salty. I'm not sure what was up with that. Truthfully, it could have been the Kraft Parmesan I used instead of the real thing, because that's pretty salty as well (though I only used half the required amount because of that fact). I was also freaking out about not quite done onions, so I caramelized the hell out of them before ever laying them on the tart. If you visit her site for the recipe, you'll notice her onions are way less cooked than mine. It depends on what taste you favor. My onions were really sweet with a salty crust. I bet hers was more robust and savory. Either way, it's definitely worth a try.