Vidalia Onion and Leek Tart with Whole Wheat Rosemary Crust & Parental Blame

Jan 17, 2012

Not one, but all four of my kids, have been walking around the house singing. Not that I mind.  I’m a singer – in cars, as I walk down the street, while I cook.

And yet, this singing my offspring are doing the past couple of weeks is…terrible.

Off-key?  No. Offensive lyrics? No (and I’m not much in the way of protesting lyrics).

Song choice?  Yup.

If, say, you teach your kids all sorts of great music from Bob Dylan to Green Day, Joni Mitchell to Mozart, Guthrie to Guster, and then, say, make the mistake of introducing them to some of rock’s worst moments – as a joke! – well, then you you have to expect that they will have “We Built this City on Rock n’ Roll” stuck in their collective mind for a solid month or so.

And if they cannot stop singing “knee-deep in the hoopla” – well, you have no one to blame but yourself.

Vidalia Onion and Leek Tart with Whole Wheat Rosemary Crust

This is a free-form tart, also known as a rustic tart. If you prefer a more traditional-looking crust, just press it into your tart pan.

3 Vidalia onions, sliced in rounds

2 leeks, washed trimmed, and sliced into rounds

1 tbsp olive oil

1/2 tsp salt

scant 1/2 cup shredded parmesan cheese

1 1/2 tbsp fresh rosemary (about 2-3 stalks)

3/4 cup whole wheat flour

1/4 cup all-purpose flour

4 tbsp cold butter, in pieces

1/2 tsp salt

1/2 tsp baking powder

3 1/2 tbsp Greek yogurt

Chop the rosemary, allowing 1 couple of leaves to remain whole (looks pretty in crust). In a dry small pan, toast the rosemary for 1 minute. Remove from heat. Place the onions, leeks, olive oil and 1/2 tsp salt in different skillet. Saute until translucent but not browned. Remove from heat. Once cool, add Parmesan cheese. In a bowl, combine wheat flour, white flour, and butter. Use your fingertips to combine until mixture resembles coarse meal. Add salt, baking powder, and crisped rosemary, and mix. Add yogurt and knead for a minute or two until dough comes together. Wrap and place in fridge to chill for 10 minutes. Roll out dough into rough circle or free-form rectangle. Add onion-leek-cheese mixture and spread, leaving about 2 inches of crust. Fold the dough edges in, leaving a large are on top free of crust. Bake at 350 for 20-25 minutes until crust is browned and cheese is melted.

1 comment

  1. Marni
    January 21, 2012

    Delicious and beautiful – thanks so much for this fantastic recipe!