Such a pretty cookbook! And, the recipes can be elegant solutions to the dilemma of what to serve when a bottle of wine is uncorked for special friends. I love the Walla Walla Sweet Onion & Ham Tart for these occasions and for very good reasons, such as the incorporation of the Washington State Vegetable (Walla Walla Sweet Onions) and the beauty of the presentation.
Walla Walla Sweet Onion & Ham Tart
3 medium Walla Walla sweet onions, thinly sliced
2 tablespoons butter
1 tablespoon caraway seed
8 ounces ham, diced
1/4 cup flour
2 cups sliced mushrooms
1/2 cup cream
4 eggs
1/4 cup apricot preserves
10" unbaked tart pastry
- In a large saute pan, cook the onions in the butter for 20 minutes or saute until golden brown. Add the caraway seeds, ham and mushrooms. Saute for 10 minutes, add the flour and mix well. Remove from the heat.
- Preheat the oven to 350 degrees.
- Beat the eggs and mix in the cream. Add to the onion mixture. Pour into an unbaked 10 inch tart shell. Bake at 350 degrees for 30-45 minutes. Glaze by brushing heated apricot preserves over the top. Bake another 10-15 minutes. Cool. Serve in wedges.
NOTE: For a lovely presentation, top the tart with concentric circles of the cooked, sliced Walla Walla onion.