Good morning 🐣

We had a few technical difficulties the last couple days, including images not loading for some of you, but by golly SHREK WEEK perseveres!

A major theme in “Shrek” is “fear of the other.” We are all so quick to judge and stereotype those who seem different from us. Early in their quest, Donkey asks Shrek why he doesn’t just “throttle [Lord Farquaad], lay siege to his fortress, grind his bones to make your bread? You know, the whole ogre trip.” But Shrek pushes back, explaining that there’s more to ogres than meets the eye, comparing himself to onions: “Ogres are like onions… Onions have layers. Ogres have layers.” They may appear harsh and pungent on the outside, but once you get to know them, they can be the sweetest, dreamiest ingredient in a medley of flavors.

In honor of Shrek’s infamous words of wisdom and as a palate cleanser for the rest of SHREK WEEK, I present to you — in collaboration with trained chef Liliana Dawidoff, who has worked in two well known, high-end restaurants in the U.S. — a recipe for a scrumptious, mouth-watering onion tart. Enjoy!

(Please excuse the photography; it was the best I could do before wolfing this down.)

Recipe for an onion tart 🧅

~1 hour 45 minutes • 4 servings • vegetarian

Ingredients + Equipment

The Crust

• 1 cup plus 2 tablespoons white whole-wheat or spelt flour
• ¼ teaspoon salt
• 6 tablespoons butter, cut into small bits
• 3 tablespoons ice water (fewer if butter is soft)
• Stand mixer fitted with a paddle attachment
• Tart pan with removable bottom (choice of sizes: 9-inch, square, or 8 ½ × 11 inches rectangle)

The Filling

• 1 ½ pounds finely-diced onions (about 3 medium), preferably white
• 2 tablespoons butter
• 1 heaping teaspoon fresh thyme leaves, or 2 pinches dried
• ¾ teaspoon sea salt
• Black pepper
• 3 eggs
• ½ cup crème fraîche or cream
• ½ cup milk
• 1 cup grated aged Gouda or Gruyère cheese

Method

1. To make the crust, pour the flour, salt, and butter into the stand mixer's bowl. Turn the mixer to low speed until the butter has broken into smaller pieces. While mixing, slowly drizzle in ice water until the dough looks clumpy and damp. Form the dough into the same shape as the pan you’ll be using, then wrap the dough in plastic and refrigerate.

2. To make the filling, melt butter in a pan, then add onions, thyme, and salt. Cook over medium heat, stirring occasionally, for about 25 minutes until the onions take on a faint golden hue. When done, let them cool slightly. Taste for salt and season well with pepper.

3. While the onions cook, whisk the eggs with crème fraîche and milk. Stir in the cooled onions and cheese.

4. Finally, heat your oven to 400 degrees. Roll the dough to fit the tart pan, then drape the dough in the pan. Neatly press the dough into the pan and shape it. Set it on a sheet pan, then pour the onion mixture into the tart pan and bake for about 45 to 50 minutes until the surface is golden and browned in places. Let it cool briefly before cutting into slices and enjoying with your loved ones…

See you tomorrow! 💚