Onion Tart at Disney's Grand Floridian Spa and Resort's Citricos Restaurant

Tarts are small treats that are big on flavor -- whether sweet or savory.

This recipe is for the Onion Tart at Citricos at Disney's Grand Floridian Spa and Resort.

Puff pastry dough is sold in the frozen foods section at most large supermarkets. Simply thaw and cut as needed for this recipe.

Manchego (mahn-CHAY-goh) cheese adds a rich, mellow layer to this tart. From Spain, it was originally made only from the milk of Manchego sheep that grazed the famous plains of La Mancha, according to the Food Lover's Companion by Sharon Tyler Herbst. The two that are most commonly exported are curado and viejo.

Yield: 4 to 6 servings.


2 Tblsp olive oil
1 large onion
2 cloves garlic
1 bay leaf
Salt and white pepper to taste
1 package puff pastry, thawed
2 eggs
2 Tblsp milk
2 Tblsp heavy cream
1/4 cup shredded manchego cheese, plus additional cheese for sprinkling


1. Heat oven to 400 F.

2. Peel and slice the onion. Add olive oil to a large skillet over medium heat. Add onions. Chop the garlic cloves and add to the pan along with a bay leaf. Season with salt and white pepper to taste. Let the onions sizzle until golden and caramelized.

3. Cut puff pastry into circles using a 31/2-inch ring molds and carefully stretch dough to fit snugly into greased four-inch tart pans. With the tip of knife or the tines of a fork, prick dough with the tip of a knife; set aside.

4. In a large mixing bowl, combine the eggs, milk, heavy cream and shredded Manchego cheese.

5. To assemble, mound the caramelized onions in the prepared tart pans. Top off with some of the egg mixture. Sprinkle with additional Manchego cheese and bake the tarts for 10 to 12 minutes or until golden brown and set. Serve warm.

About this restaurant:

Citricos is at Disney's Grand Floridian Resort and Spa. Gray Byrum has taken over the kitchen at this Mediterranean-themed restaurant and is showing his talent in everything he cooks. The sauted shrimp with tomato, lemon and feta cheese is a must. Sauted sea scallops and jumbo lump crab cakes are also quite good. For entrees, the omnipresent braised veal shank or the basil-crusted lamb chops are safe bets. The citrus creme brulee or the chocolate torte go well with a pot of hot coffee.

Lemon Panna Cotta from Tony's Town Square at Walt Disney's Magic Kingdom Park

Most desserts end dinner on a sweet, indulgent note. But when the final course combines two decadent treats, it becomes a true grand finale.

This recipe comes from Tony's Town Square at Walt Disney's Magic Kingdom park. The dish is chef Thomas Marr's Lemon Panna Cotta, a dessert served with a small chocolate-dusted cannoli.

Both treats are Italian in origin. Panna cotta is a cold treat that means cooked cream. Cannoli are tube-shaped pastry shells that are fried and then filled with a sweet ricotta filling. Served together, they make a decadent delight.

Yield: 8 servings.


Cannoli filling:

1/2 lb. ricotta impastata cheese (see note)
1/4 tsp. ground cinnamon
1/2 tsp vanilla extract
1/2 Tblsp heavy cream
8 Tblsp confectioners sugar
Zest of 1/2 orange, chopped
Zest of 1/2 lemon, chopped
Ground chocolate
Candied zest:
Zest of 3 lemons
1 cup water
1 cup sugar
Granulated sugar for dusting

Lemon panna cotta:

1 quart heavy cream
6 oz. sugar
2 oz. fresh lemon juice
2 vanilla beans
4 oz. warm water
1/4 oz. powdered gelatin
Zest of 1/2 orange, finely chopped
Zest of 1/2 lemon, finely chopped


1. For the panna cotta, he slits vanilla and scrapes off the flavorful bits inside the bean. Dissolve powdered gelatin in warm water. Add heavy cream, lemon zest, fresh lemon juice, the vanilla scrapings and sugar. Stir and let cook until it reaches 160 F. Portions the liquid into 5-ounce ceramic dishes. Chill overnight in the refrigerator.

2. For the cannoli filling, combine ricotta, vanilla, chopped lemon zest, chopped orange zest, heavy cream, ground cinnamon and confectioners sugar. Set in the refrigerator. When chilled, pipe mixture into pastry shells. Gently press ends into ground chocolate.

3. For candied zest, combine the water and sugar in a saucepan. When the sugar dissolves, add the lemon zest. Cook 5-7 minutes or until the zest is tender. Drain into a fine mesh sieve and place zest on paper toweling. Dust with sugar. Let air-dry for 1 hour.

4. To serve, present panna cotta with a cannoli and some of the candied lemon zest.

Recipe note: Impastata is a top-quality Italian ricotta.

About this restaurant:

Walt Disney's animated film Lady and the Tramp inspired the decor for this charming Italian restaurant in Disney's Magic Kingdom. Lunch and dinners are served, and the moderately priced menu includes the Lady and the Tramp's special: spaghetti and meatballs.