Vidalia Onion Tart with Roasted Tomato Sauce and Green Onion-Basil Oil. Today we made a Vidalia Onion Tart. The recipe for some reason had 2 different sauces to go with it, one was a pretty nice oven roasted tomato sauce and the other was a "Green Onion-Basil Oil" sauce. I didn't get to plate it as nice as I wanted too, its always rush rush rush in the class, and more about being able to actually make the sauce than it is about plating it, not to mention I only had like less than a minute to get the sauce on the plate before it was judged. INGREDIENT Frozen Puff Pastry dough (thawed) Shallots (peeled, left whole) Garlic Clove ( peeled) Olive Oil Red Onion (peeled, thinly sliced) Vidalia Onion or Sweet Onion (peeled, Julienned) Leeks ( white only, cleaned, Julienned) Eggs (beaten) Heavy Cream S&BP Chives ( finely diced) Procedure 1) Preheat the oven to 375°F . 2) Line a 9-inch tart pan with puff pastry 3) Par-bake the unfilled pie shell in a preheated oven for 10 to 15 minutes or until the shell is cooked. Remove from oven and cool. 4) Turn oven to 350°F. 5) Toss shallots and garlic in 1 tablespoon olive oil and wrap loosely in foil; roast for 20 minutes, or until soft. 6) Heat 1 tablespoon oil over medium heat and slowly caramelize the whole slices of red onion. Handle gently so that they retain their round shape. When well-browned and soft, place slices on bottom of prepared shell. 7) Smash the roasted shallots and place around the red onion. 8) Heat remaining oil over medium heat and cook the Vidalia onions and leeks for 10 minutes or until very soft and slightly brown. Scatter evenly over red onion rings in tart shell. 9) Mash roasted garlic in a bowl and add eggs, cream, salt, pepper, and chives. Mix to combine. 10) Pour over onions and bake for about 15 minutes, until brown on top; loosely cover with foil and bake until set, 45 minutes. 11) Remove tart from oven and discard foil. Cool slightly—at least 10 minutes—before cutting and serving. 12) Serve with Green Onion-Basil Oil and Roasted Tomato Sauce