An Award-Wining Dish from a Baking Champion

It's been four years since Brian Emmett was declared the winner of the "American Baking Competition" on CBS. Since then he has finished his first cookbook, "Get Your Bake On", and, of course, has made multiple Morning Blend appearances! Brian is back to whip up one of his favorite dishes, in fact it was a winning dish that propelled him to victory on the show!

For more information on Brian and his cookbook, visit BrianEmmettBake.com. And see below for the recipe!

CARAMELIZED FRENCH ONION TARTE TATIN

Makes one 10-inch tarte tatin

6 tablespoons unsalted butter, Plugra if available

1 1/2 teaspoons sugar

2 tablespoons fresh thyme, chopped

2 pounds Vadallia onions, peeled and quartered or sliced in half horizontally

2 teaspoons minced garlic

1 tablespoon olive oil

1/3 cup sherry vinegar

1 teaspoon salt

1 teaspoon pepper

½ teaspoon crushed red pepper

Single pie dough (recipe follows)

1 1/2 cups gruyere cheese, grated

Crème fraiche for serving

Preheat oven to 375 degrees F. In a 10-inch cast iron skillet melt butter and olive oil over medium high heat. Sprinkle sugar over butter and add 1 tablespoon of fresh thyme, then add the onions, placing them cut side down. Cook until they are golden brown and caramelized, about 10 to 15 minutes. Add garlic, sherry vinegar, salt, pepper, crushed red pepper and garlic to skillet and continue to cook for another 10 minutes, shaking pan occasionally and to prevent burning and lowering heat if necessary. Once vinegar has almost evaporated remove pan from heat and allow onions to cool slightly.

On a lightly floured surface, roll pie dough into a 1/4- inch thick circle slightly larger than the skillet. Cover the slightly cooled onions with 1 cup of gruyere cheese, the remaining 1 tablespoon chopped thyme and then top with the rolled dough, tucking in the edges. Bake until top is golden about 25- 30 minutes.

Remove from oven and allow to cool for about 5 minutes. Place a plate larger than the diameter of the tarte tatin on top of the skillet and carefully invert on to a plate. Sprinkle with remaining 1/2 cup cheese and serve with a side of crème fraiche.

 

Single Pie Dough

1 ¼ cup flour

Pinch salt

1 stick (8 tablespoons) unsalted butter, cut into pieces and well chilled

3 tablespoons ice water

¼ cup chopped chives

 

In the bowl of a food processor, combine flour, salt and butter. Pulse until mixture resembles coarse meal. Add chives and pulse to combine. Slowly add water and pulse until dough just holds together when pressed between your fingers. If dough is too dry, add more water 1 teaspoon at a time until desired consistency is reached. Remove dough from bowl, form into a disk and wrap in plastic. Chill dough for about 30 minutes before using.

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