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 From Spain, it was originally made only from the milk of Manchego sheep that grazed the famous plains of La Mancha, according to the Food Lover's Companion by Sharon Tyler Herbst.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.

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