The Washington Times - October 6, 2008, 02:59PM

By Chef Philip Ponticelli, Disney’s Grand Floridian Spa and Resort   

There’s a delightful sense of anticipation as you walk through the distinctive black iron gates at Cítricos at Disney’s Grand Floridian Resort & Spa at Walt Disney World Resort.

Surrounded by the turn-of-the-century splendor of the resort, the spacious restaurant is an unexpected pleasure – sun-drenched Provençal colors, an open-air kitchen and a personality all its own.

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Chef Philip Ponticelli (Photo courtesy of Disney World, FL.)

This savory Onion Tart is a favorite starter, easy to make with refrigerated pie dough. With a drizzle of the rich walnut dressing, the tart is worthy of a fancy dinner party.

Or pair it with a green salad and a chilled glass of pinot gris for a simple supper.  The recipe makes four small tarts, and can be served warm or at room temperature.

Many of Cítricos’ entrées are light and emphasize flavors and fresh herbs, such as pan-roasted halibut or roasted swordfish.  But the hands-down favorite is the slow-roasted veal shank, tender and falling off the bone.

Our sommeliers love to share their knowledge of the grape and will happily pair a wine with any course from a list of nearly 200 vintages. To dine with us, call 407-WDW-DINE.

Bon appetite

 

 

ONION TART - Citricos, Disney’s Grand Floridian Spa and Resort

Serves 4

2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 bay leaf
2 eggs
2 tablespoons heavy cream
2 tablespoons milk
1 clove garlic, minced
Coarse salt, white pepper, to taste
1 package refrigerated pie dough
1/2 cup crumbled blue cheese
4 3 1/2- inch tart pans (for individual tarts)

1. Preheat over to 375 degrees F.
2. Heat olive oil in a large skillet over medium heat.  Add the onion and bay leaf and sauté until soft and lightly browned, about 10 to 15 minutes. Remove to a plate to cool.
3. In a mixing bowl, beat together eggs, cream, milk, and garlic.  Season with salt and white pepper and set aside.
4. On a work surface with a rolling pin, roll out the dough to 1/8-inch thick.  Cut into circles about 4 inches in diameter. Place in tart pans so that they fit in the bottom and up the sides.  Trim off the portion over the top if necessary.
5. Prick the dough with the tines of a fork and bake for 5 minutes. 
6. Remove from oven and place a teaspoon of sautéed onions in each tart, spreading evenly.
7. Spoon 1 1/2 tablespoons of egg mixture on top of onions in each tart, then top each with 2 tablespoons blue cheese.
8. Bake at 400 degrees F for 8 to 10 minutes.
9. Remove from tart pans and place on serving plates with a drizzle of walnut dressing. Serve warm or at room temperature.

WALNUT DRESSING

For 4 tarts

1/2 cup sherry vinegar
1/2 teaspoon Dijon mustard
1 tablespoon chopped walnuts
1 small shallot, minced
Coarse salt, freshly cracked black pepper, to taste
1 cup olive oil

1. Mix sherry, mustard, walnuts, shallot, salt, and pepper in a blender, slowly drizzling in the oil until the dressing has a creamy consistency.

What to drink: Sip Sparr Select Pinot Gris, Alsace, a full-bodied, dry wine with ripe apple flavors.