Sundays and brunch are synonymous, wouldn't you agree? A lazy, late start and a spread that would normally be frowned upon all become acceptable and even encouraged.
Most mornings in our household start at an ungodly hour and we don't even have kids. Huh?!? The dude's got his yoga routine and long commute. I have a procrastiroutine (yes, I invent words) - it involves getting to the gym, but usually takes me to Starbucks where I sit sleepy-eyed, wrapped in the comfort of good intentions and a steaming grande of chai latte. Go ahead and judge, I'll just sit here sipping and watching.
The mornings when my procrastiroutine caves under the glaring stare of my guilt, I walk. A few blocks. To Starbucks. Then to the office. We call that procrastipromise - a postponed compromise. (Yup, my dictionary is expected in 2018).
If I could, I would brunch everyday. That would mean waking up considerably later than is normal for my week-day routine. It would also mean mandatory trips to the gym, because let's face it, brunching is almost always accompanied by over-eating. Or is that just me?
I think it's due to the laid back nature of the meal. You're not rushing out the door, or trying to beat traffic, or racing for a parking spot, or jumping over all the hurdles week-day mornings seem to erect on the race to the office. You're there to eat for the sake of, well... eating and usually in the company of many for unnaturally long periods. AND it is the only time dessert and alcohol become a legitimate part of breakfast. Right!
This brunch spread actually happened back in May. It included this savoury Onion Gorgonzola Tart, a refreshing watermelon basil salad, mini chocolate banana muffins, lemon Bundt, the occasional libation and great conversation and laughs.
We don't do savoury much on I Sugar Coat It, but don't be surprised to see a meal or two of the savoury variety pop up every so often. After all, a girl cannot live on sweet alone.
Enjoy with family and friends!
More Savoury Sating:
Servings: 40 mins
Ingredients
Easy Crust (adapted from Chow.com)
- 86 g unsalted butter 6 tbsp
- 44 g water 3 tbsp
- 12 g sugar 1 tbsp
- 12 g vegetable oil 1 tbsp
- Large pinch salt
- 99 g unbleached 1 cup, all-purpose flour
Filling (adapted from Martha Stewart)
- 13 g extra-virgin olive oil 1 tbsp
- 454 g onions 3 ½ cups, cut into rings
- 2 large eggs
- 235 g half and half 1 cup
- 5 g sea salt 1 tsp
- Freshly ground pepper
- 57 g gorgonzola dolce ¼ cup
Instructions
- Heat the oven to 400°F and arrange a rack in the middle.
- Combine the butter, water, sugar, oil, and salt in a medium ovenproof bowl. Place the bowl in the oven and heat until the mixture is bubbling and the butter is just beginning to brown on the edges, about 15 minutes.
- Remove the bowl from the oven (handle with care, as it will be hot). Add the flour all at once and stir quickly until it comes together and forms a ball that pulls away from the sides of the bowl.
- Transfer the dough to a 9-inch tart pan with a removable base. Let the dough is cool before pressing it into the bottom and sides of the pan. Prick the dough all over with a fork.
- Place on a cookie sheet and bake until golden brown, about 15-20 minutes.
To make the filling:
- Heat oil in a large skillet over medium heat until hot. Add onions and cook for about 30 minutes or until golden brown, stirring frequently. Set aside.
- In a small bowl, whisk together eggs, half and half, salt and pepper. Crumble the cheese onto the cooled caramelized onions then add the egg mixture. Pour onion mixture into tart shell.
- Still on the cookie sheet, bake for 33-40 minutes, or until golden brown. Let cool almost completely before serving.
Notes
Tools & Equipment:
tart pan with removable base
tart pan with removable base
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
[Disclaimer: This post contains Amazon Affiliate links]
Leave a Reply