MAKE THE TART
• Preheat oven to 375°F.
• In a stainless steel bowl sift together the flour and salt.
• In the same bowl, using a bowl scraper or a fork, cut the butter into the flour until you have chunks about the size of a pea. Create a well in the center of the flour and add the egg and water. Using your hands, mix until the dough comes together. The dough should be a little dry. Wrap the dough with plastic wrap and place in your refrigerator.
• While the dough rests, cut the onion in half and place halves, flat side down, on a clean, flat cutting surface. Slice into medium-thick half-rings. Place 2 tablespoons of butter in a sauté pan and heat the butter using a medium-high flame. When the butter is hot, place the onions in the pan with a little salt. The salt will help draw out the moisture of the onion and cook faster. You may also add fresh ground pepper. Stir the onions until they are coated with the butter and turn the flame to medium. The lower
temperature will help prevent the butter from burning. Caramelize the onions until they have turned a dark brown. Allow the onions to cool.
• By now the dough should be rested and ready to be rolled out. You may roll the dough to your preferred shape. For this recipe we chose a rectangle. Roll the dough to a little less than ¼ inch thick. Dock with a fork and bake on a sheet tray for 25 minutes or until golden brown.
• Preheat the oven to 450°F.
• Take the caramelized onions and layer them on top of the tart shell. You may have to peel the duck confit from the bone and chop to the desired size. Scatter a healthy portion of the duck confit on top the onions followed by dollops of the triple crème cheese. Place the tart in the oven for about 5 minutes or until the toppings are warm and the cheese is slightly melted. Pull the tart from the oven and enjoy!
