Opening the Walt Disney World cookbook

Disney Recipes, Featured, Heather McPherson, Hotels and Resorts — By Heather McPherson on October 21, 2009 at 8:06 am

Vacations — even stay-cations for Central Florida locals — are often highlighted with memories of great food. At Walt Disney World there are many fine dining options that serve up great food. How do we know? Readers have been requesting recipes from these restaurants and cafes for years. Today, we’re serving up the Onion Tart from Citricos at the Grand Floridian Spa and Resort. Tarts are small treats that are big on flavor — whether sweet or savory.  Check out the recipe that follows and tell us what other recipes you’d like to see. This is your new path into the Walt DInsey kitchens. Enjoy!

Onion Tart From Citricos

Yield: 4 to 6 servings.

2 tablespoons olive oil

1 large onion

2 cloves garlic

1 bay leaf

Salt and white pepper to taste1 package puff pastry, thawed

2 eggs

2 tablespoons milk

2 tablespoons 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 3 1/2-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.

Test kitchen notes:

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 From Spain, it was originally made only from the milk of Manchego sheep that grazed the famous plains of La Mancha, according to the Food Lover’s Companionby Sharon Tyler Herbst. The two that are most commonly exported are curado and viejo.

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