Tarte à l’Oignon, or Alsatian Onion Tart Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 half-recipe pâte brisée without sugar (flaky pie dough; enough for one 9” tart shell), unbaked
1 - 2 Tbsp. olive oil
1 to 1-1/2 lbs. yellow onions (about 2 large), peeled and very thinly sliced
1 large egg
1/2 cup heavy cream
Salt
Freshly ground pepper
Grated nutmeg
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Directions: |
Directions:Roll out the pâté brisée, and line a 9” removable-bottom tart shell. Cover with plastic wrap and chill it in the refrigerator.
Heat the oil in a large skillet over medium heat and sauté the onions, stirring regularly, until they are lightly golden—just beginning to caramelize—and tender. Remove the skillet from the heat.
In a small bowl, beat the egg and cream together. Add a pinch or two of salt and pepper and a pinch of nutmeg. Add this to the onions, stirring to combine.
Remove the tart shell from the refrigerator and fill it with the onion and egg mixture. Bake tart for 25 minutes, or until the filling is golden brown and set. Serve hot or simply warm. |
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Number Of
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Number Of
Servings:5 - 6 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: I first tasted this tart at Walliser Stube, one of the restaurants at Chateau Lake Louise. It makes a nice lunch or a light supper when served with a green salad, crusty bread, and a crisp, dry Alsatian white wine.
Remember Dad's disintegrating shoes the time we ALL went to this restaurant?
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