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Monthly Archives: October 2015

You know how sometimes you have a Costco bag of Texas sweet onions in your pantry and you really need to do something to get rid of them?  Oh, maybe it’s just me?  Well, I did find myself in such a predicament recently and I decided that I would make a sweet onion tart.  Because you know…I have tart pans and I want to use them.  And I had an excessive number of onions sitting in my pantry.IMAG00487

Tada!  This one obviously is a baked tart and it doesn’t use a crumb tart shell like the previous fruit tarts I’ve been making.

I made the crust from this French Onion Tarte recipe because I was too lazy to find the one I normally use.  It’s not a bad crust.  It bakes up very nice and crisp.  It isn’t terribly flaky, but then again, it’s not a pie crust either.  It is VERY buttery though.  I probably won’t be using this crust recipe again.  Also, remember to dock and weight when you blind bake.  I…may have forgotten.

For the filling, I decided to sauté two onions, thinly sliced, and threw in the remaining bacon pieces I had from something else.  I also ended up throwing in about 1.5 tbsp of dried thyme in an effort to get rid of some thyme.  Salt and pepper per usual.

For a little more flavor, I did end up spreading a thin layer of whole grain mustard on the bottom of the crust before dumping the onion mixture in.  And then as I was looking at it, I decided that I needed something to bind the filling together, so I whisked up two eggs and poured that over the onion mixture.  And then I remembered I had some sheep’s milk feta still in the fridge and that would go well with everything already in the tart, so I crumbled up about 2oz of that and sprinkled it over the top.  And then I finally put it in the oven at 425degF for about 30min before I ended up throwing half the contents of my fridge on top of the tart.

End result was very good.  I think I’d made this again.  I’ve had it both as a light dinner paired with a salad and also for breakfast.  It would work really well for brunch too.


I do not much feel like writing this into a recipe format.

Oh and here’s a bonus fruit tart that I made with the other tart pan that I have.  Fruit tarts just look so nice.



Fairy tales.  Of the Disney variety.  They’re interesting.  In the way that they’ve made fairy tales seem warm and inviting in which everyone lives happily ever after and nothing ever goes wrong ever again after the great evil of the land is vanquished.  But if you read the original fairy tales, that’s not what happens.  Fairy tales are often pretty dark.  They were still for children, but I guess children weren’t coddled like they are now.  Or something.  At least, children were raised to know that things go wrong?  I have no idea where I’m going with this.  I was just going through some old post ideas and I came across the Twisted Princess series by artist Jeffery Thomas I noted a while ago.  Several Disney princesses make it into his series which make me think of Disney-fied fairy tales vs the original.  That was it really.  This post doesn’t really go anywhere.

But I will say that I really like Twisted Ariel.  I think it’s the best executed of the bunch with the tattered fins and arm stump ending in a dinglehopper.

I also really like Twisted Snow White.  Twisted Ariel and Twisted Snow White are just so nicely done.  Twisted Alice isn’t bad, but I kind of think Alice in Wonderland isn’t of the same caliber since the original story was so…twisted to begin with.  Easy pickings.  Oh, but Twisted Cinderella.  That one’s a good one too.  The stories that pop into my head when I see these images…the stories!  But I probably won’t write any of them down.

Um…the end.

Oh, but he’s done some more Twisted Princesses recently.  You might want to check out some of his more recent work to see those.