Leek and Onion Tart Recipe

• 2 1/4 teaspoons active dry yeast (a 1/4-oz package)
• 1/2 cup warm water (105–115°F)
• 1 1/2 to 1 3/4 cups all-purpose flour
• 1 large egg
• 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
• 2 1/2 teaspoons salt, divided
• 2 teaspoons fennel seeds
• 1 pound leeks, cleaned, halved and thinly sliced
• 2 pounds yellow onions, halved and thinly sliced
• 1 tablespoon Dijon mustard
• 1/2 cup Parmigiano-Reggiano, grated

1. Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, add 1 teaspoon of sugar.)
2. Put 1 1/2 cups flour in a medium bowl, then make a well in center of flour and add yeast mixture to well. Stir together egg, 1 tablespoon oil, and 1 1/2 teaspoons salt with a fork. Add egg mixture to yeast mixture and mix with a wooden spoon or your fingertips, gradually incorporating flour, until a soft dough forms. Transfer dough to a floured surface and knead, working in additional flour (up to 1/4 cup) as necessary, until smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl and turn to coat. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
3. While dough rises, heat remaining 1/3 cup oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté fennel seeds until a shade darker, about 30 seconds. Stir in leeks and onions, remaining teaspoon salt, and 1/2 teaspoon pepper, then reduce heat to medium-low and cover onions directly with a round of parchment paper. Cook, stirring occasionally, until leeks and onions are very tender and golden brown, 1 to 1 1/4 hours.
4. Preheat oven to 375°F with rack in middle.
5. Knead dough gently on a floured surface with floured hands to deflate. Pat out dough on a large heavy baking sheet (preferably blue steel) into a 15- by 12-inch rectangle, turning up or crimping edge, then brush mustard evenly over dough, leaving a 1/2-inch border around edge. Spread leeks and onions evenly over mustard, then sprinkle evenly with cheese.
6. Bake tart until crust is golden brown, 30 to 35 minutes. Cut into 2-inch squares or diamonds and serve warm or at room temperature.

Makes 4 servings or 8 servings as an hors d'oeuvre

Gourmet Note: Onion mixture can be made 2 days ahead and chilled, covered.

[Adapted from Gourmet magazine]

Veal Chops with Morel Sauce Recipe

• 6 tablespoons of canola oil
• 1 pound morel mushrooms, cleaned, halved if large
• 2 tablespoons shallots, minced
• 1 tablespoon garlic, minced
• 1 tablespoon flat-leaf parsley, chopped
• 6 thick-cut veal chops
• 1/2 cup Cognac
• 1 tablespoon Dijon mustard
• 3-4 tablespoons unsweetened coconut cream
• Kosher salt and freshly ground pepper to taste

1. Heat 2 tablespoons oil in a large ovenproof sauté pan over medium-high heat. Add the morels and sauté until they are tender and give up their liquid, about 5 minutes. Add the shallots, garlic and parsley and sauté until softened, about 3 minutes. Set aside.
2. Preheat oven to 400°F (204°C). Generously season veal chops with salt and pepper on both sides. Heat 2 tablespoons oil in two large ovenproof sauté pans over high heat. Add 3 chops to each pan and sear until golden brown on both sides, about 3-4 minutes per side. Place the pans into the oven to finish cooking the veal, about 5-6 minutes, or until desired doneness. Transfer the chops to a plate.
3. Deglaze the pans with Cognac, scraping up any browned bits on the bottom of the pan, then combine the liquid into one pan. Add Dijon mustard and stir to incorporate. Add the coconut cream, mushrooms, and any juices from the resting chops and bring to a boil. Adjust seasons to taste. To serve, place one chop on each plate and spoon the morels over the veal chops.

Makes 6 servings

[Adapted from A Return to Cooking by Eric Ripert | Michael Ruhlman]