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Onion Tart Recipe

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This recipe for Onion Tart, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jillian Woods
Added: Tuesday, December 23, 2008


2 c all purpose flour
4 tbsp chilled, unsalted butter
1/2 c cold water
2 tbsp lard
3 large yellow onions, chopped
1/2 c heavy cream
1 lg egg
Freshly ground black pepper to taste
Freshly grated nutmeg to taste

In a medium bowl, combine flour and 1 teaspoon of salt. With your fingertips or pastry blender, quickly blend in the butter until the mixture resembles coarse meal. Stir in the water and quickly mix a soft dough. Do not overmix, or the pastry will be tough. Shape the pastry in a ball and flatten slightly. Wrap in plastic and chill for at least 1 hour.

Preheat oven to 375

In a large saute pan, melt the lard over medium heat. Add the onions and saute for 10 to 1 minutes, or until lightly browned. Transfer to a bowl.

In a small bowl, beat cream and egg together. Add to the onions, stirring to combine. Season to taste with salt, pepper and nutmeg. Set aside

On a lightly floured surface, roll out the pastry to a circle about 10 in diameter. Transfer the pastry to an 8 in tart pan with a removable bottom. Gently fit the pastry into the pan and trim off any excess pastry.

Spoon onion filling into the pastry shell. Bake for 25 to 35 minutes, or until well browned. Cut into wedges and serve hot.

Personal Notes:
Personal Notes:
Lard adds a distinct flavor to the onions, however olive oil or butter can be substituted.




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