Rouxbe

When baking blind I prefer to use ceramic beads (available from good supply shops) as they combine high mass together with super heat conductivity.

Heston Blumenthal uses old coins; which I find totally unhygenic. Yuk.

Anything you buy is unhygienic, too until washed at home. Old coins can be easily cleaned, therefore plenty hygienic, and resourceful. I always encourage the thoughtful reuse of everyday items. Buying unnecessary items is just plain wasteful, adding to your carbon footprint.
-cheers

What would be a good accompaniment to this for a dinner?

First two entrees that come to mind for me would be the Beef Tenderloin w/ Peppercorn Sauce (my favorite) or the Roasted Lemon and Cilantro Chicken. I even love the sides paired with these dishes. Anyone else have some ideas?

No menu is complete without a nice glass of wine to go with it. The sweetness of the caramelized onions and the richness of the butter crust just scream out for an Alsatian Riesling. Bone dry, acidic, with wonderful stone-fruit flavours and mineral components.

So here's an idea. Pop and pour the chilled Riesling and have that with a small green salad and the tart, then follow it with Joe's favorite and a nice Cabernet Sauvignon.

Now just add desert and you have a perfect menu.

Cheers!

Very nice rolling pin!

I have some dry beans I use when blind baking.

I like taking the opportunity to cook during the holidays... especailly when you know you've got a couple of days to tackle things and there always seems to be people around to try your food.

This recipe is destined for my smoker or grill... let's see what happens.

Yum

Brian

May i know the name of this type of dough ? Thank

This dough is classified as a flaky dough. All ingredients should be as cold as possible and the dough should not be overworked. The individual parcels of butter make this crust very flaky.

The crust is amazing. It took 40 minutes for the onions to caramalize but they were so sweet that my guest asked if I had added sugar. The video is a must to watch to pre-bake the tart shell as the text recipe does not include the 2 steps nor the times. Wonderful recipe that I will be making again for sure.

Liz, you're right, you can't rush the caramelization of the onions...however you can do that step earlier in the day or even the day before, deglaze with an Alsatian reisling to cut down some of the sweetness...and finish the bottle with your friends.

I brought this to a family potluck and it was very popular! I didn't have a tart pan, so I had to make do with a pie pan, but it was still perfect. Great recipe!

Ashley, I'm glad you had success with the onion tart and yes in can be done with a pie plate. However, because of the slopes of a pie plate versus the 90 angles of a removable bottom tart shell, it is imperative to well rest the dough before par baking or it will slide down.