Tarte a l'oignon

Gourmet~Traveller
Cuisine
French
Serves
4
Tarte a l’oignon
By 

Ingredients

Tarte

  • 250 gm plain flour
  • 125 gm butter, diced
  • 1 egg
  • 1 tbsp chervil leaves, to garnish
  • To serve: goat's cheese, thinly sliced

Onion filling

  • 60 gm butter
  • 600 gm (about 2 large) onions, thinly sliced
  • 3 eggs, beaten
  • 200 ml crème fraîche
  • ½ tsp freshly grated nutmeg

Preparation method

Serves 4

You'll find this simple onion tart everywhere in Alsace, especially at bakeries and épiceries where they're a favourite counter snack. They're best eaten warm, but are equally good cold at a picnic.

Process flour, butter and 1 tsp salt in a food processor until mixture resembles breadcrumbs. Add egg, then while pulsing gradually add 2-3 tbsp iced water until pastry forms into a ball. Transfer to a floured surface, knead for 30 seconds, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 200C. Roll out pastry to 5mm thick on a floured surface, cut out four 16cm-diameter rounds and use to line four 12cm-diameter tart tins, trimming excess pastry with a knife. Place tins in freezer for 10 minutes, then bake for 12 minutes or until golden. Set aside until ready to use.

For onion filling, melt butter in a large saucepan over low heat, add onions and cook, stirring occasionally, for about 30 minutes or until softened but not brown. Transfer to a bowl and cool. Whisk eggs, crème fraîche and nutmeg together and season with sea salt and freshly ground black pepper. Add to onions and combine well. Divide filling among tart tins and bake for 15 minutes or until golden. Serve warm, scattered with chervil and goat's cheese to the side.

More inspiration

Nine steps to the perfectly poured beerNine steps to the perfectly poured beerBars are full of rituals that elevate mere boozing to a loftier status. At their best, patrons form orderly queues to receive the sacrament of the grain or grape from skilled barkeeps who dispense... Choosing the perfect glass for your beerChoosing the perfect glass for your beerGlassware plays a huge role in the beer experience and if there is any tip I can give you when it comes to drinking beer, it's to pour your brew into a glass before you enjoy it. Trust me on that one. How to supercharge your home brew, with tips from an amateur brewer who turned proHow to supercharge your home brew, with tips from an amateur brewer who turned proIn honour of International Beer Day on August 1, we've found someone who can tell you how to create your own top-notch brews.
advertisement
Get great recipes on your mobile wherever you are.