A Nell's Restaurant Recipe

Sweet Onion Tart

Serves four

1 and 1/2 cup chopped sweet onions
1 Tbsp. olive oil
1/2 cup heavy cream
1 large egg
salt and pepper
5 sheets phyllo dough
3 Tbsp. melted butter
2 Tbsp. grated parmesan cheese

In a large sauté pan heat the olive oil on medium high heat. When hot, add onions, season with salt and pepper, and sauté, stirring occasionally, until translucent, about ten minutes. Transfer to a bowl and let cool. Mix egg and cream and add to onions. Check seasoning of salt and pepper.

Lay first sheet of phyllo dough on a clean table and brush with some melted butter. Lay second sheet over the top and again brush with butter. Repeat with three more sheets. Cut our four circles approximately 6 inches in diameter from assembled phyllo dough. Using 4-inch pastry ring molds fit dough inside to create four tart shells. Fill tart shells with onion filling and top with parmesan cheese.

Bake at 450° for about 15 minutes, until tops are browned.

Transfer onto plates and garnish as desired. At Nell's we garnish the tart with fried Jerusalem artichokes and then drizzle with roasted hazelnuts sauce.

Wine Pairing

2001 Eroica Riesling—Produced as a joint venture between Chateau Ste. Michelle and Dr. Loosen from fruit grown in Washington, this wine, now in its third vintage, is probably the best riesling produced in the country. The sweetness of the wine pairs well with the sweetness of the onions. Mineral flavors in the wine compliment the earthy onion flavors. The Eroica¯s crisp acidity leaves the palate clean, wanting another bite and another sip.