Onion Tart

Course Appetizer

Ingredients
  

  • 200 g Plain flour
  • 130 g Unsalted butter, softened
  • 3 tb Water
  • 1 Egg
  • 1 ds Salt
  • 1 ds Gratted nutmeg
  • 1 tb Chopped parsley
  • Salt and pepper Pastry

Instructions
 

  • Make the flour into a ‘well’ on the pastry board, beat the egg and add it, with the butter, salt and a little of the water, to the centre of the well, then work the ingredients into the flour with your fingertips, incorporating more water little by little; whether you have to use all the water or not depends on the quality of the flour. 
  • Press all the dough together into a ball then, finally, work it thoroughly with the heel of your hand, gathering it up with pastry scraper as you do so until it is soft and pliable. 
  • Leave it in the refrigerator to firm up again before you roll it out. 
  • Filling Peel the onions. Cut them into fine rings and weigh out 300 g. Cook the bacon strips (which need to be VERY finely cut) in the butter. 
  • Let them take on a golden colour, then add the sliced onions and leave them to cook gently until they are tender.
  • In a bowl beat together the cream, milk and eggs, adding salt, pepper and nutmeg to taste.
  • When the onions are cooked, add them to the mixture in the bowl and add the chopped parsley.
  • Preparation Roll out the dough 2mm thick and use it to line a buttered tart tin 26 cm in diameter and at least 3cm deep.
  • Cut a disc of aluminium foil of the same diameter as the tin and place it on the pastry. Weight it down with a handful of beans or crusts.
  • Pre-heat the oven to 150 oC (300 oF) and cook the pastry ‘blind’ for half an hour.
  • Watch the coulouring of the edge and as soon as it starts to turn golden remove the aluminium foil and beans or crusts. 
  • Cook the pastry shell until the base is baked but not coloured.
  • Fill the shell with the onion mixture. Put the tart back into the oven.
  • Check that the temperature is still 150 oC and keep the oven at or just below this temperature for about 1 hour.
  • Towards the end you could reduce the heat a little, as the tart needs TO COOK VERY SLOWLY. 
  • The tart is ready if, when you shake it, the filling appears to be quite firm with no hint of a whole in the centre. 
  • Serve warm, in small slices !

Notes

(From: Fredy Girardet, Cuisine spontanee)

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