FEED Supper, a fundraising initiative created by Lauren Bush Lauren, encourages people across the country to host donation-based dinner parties in their homes. Every dollar raised at a FEED Supper provides ten meals for families struggling with hunger in the United States.
Marcia Smart of Smart in the Kitchen and Caroline Harper Knapp of House of Harper decided to host a FEED Supper that would bring together a group of female business owners and creative leaders from around Houston not just for a meal but for a cooking class that would culminate around the dinner table.
After all, Marcia is a local cooking instructor, food writer, and partner in Farm Girls Supper Club while Caroline created House of Harper to provide inspiration and advice to young women in the midst of their busy lifestyle. How better to come together for a good cause than by allowing time to slow down and connect with others? So Marcia shared cooking tips and some of her favorite recipes while Caroline demonstrated how to style a gorgeous tabletop.
Among the many delicious dishes that Marcia shared was a Caramelized Onion Tart. This tart is the type of appetizer that works year round. In summer, you can add thinly sliced yellow or red tomatoes and pitted oil-cured olives to the top of the tart, though we find it particularly cozy in the fall. You can also make individual tarts for a plated appetizer – look for 3- or 4-inch fluted tart pans. Get the recipe for Caramelized Onion Tart below and see more of the FEED Supper Cooking Class in the slideshow!
Caramelized Onion Tart
3 large yellow onions (about 1 1/2 pounds), halved and sliced very thin
2 tablespoons olive oil
1 tablespoon butter
Butter pastry dough for a single-crust 12-inch tart
1/2 pound Gruyère cheese, shredded (about 2 cups)
In a large heavy skillet, warm the olive oil and butter over moderate to medium heat and add the onions, stirring occasionally until softened, about 20-30 minutes. Remove skillet from heat to cool onions slightly.
Preheat oven to 375°F.
For Pastry Dough:
2 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
6 to 7 tablespoons ice water
In a large bowl or in the bowl of a food processor, whisk together flour and salt. With a pastry blender or in a food processor, blend in cut butter until the mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate or quickly pulsing in the food processor. When mixture begins to clump together and flour is incorporated stop mixing. Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made a day ahead and stored in the refrigerator.
On a lightly floured surface with a floured rolling pin, roll the dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough into the pan and trim overhang to 3/4 inch. Fold overhang toward center and press into the tart pan. Spread cheese over dough and top with onion mixture.
Bake tart in the middle of the oven for one hour, or until pastry is golden. Cover the tart with aluminum foil while baking if the edges get too brown. Serve warm or at room temperature.