Onion Tart

A classical French dish to be shared with friends over a glass of Beaujolais, an espresso, some brie or Camembert and a little cranberry sauce with a splash of lemon juice in it for extra tartness and not a hint of meat in sight!  This is not an English equivalent of Tarta Cebulowa, although there are similarities of components (tart shell and onions..). Just two different interpretations of a similar concept.

The trick seems to be that the onion must be really caramelized, and really dry – I made my first tart patiently, but not patiently enough and the finished tart was too runny to cut elegant slices

Onion Tart

  1. Peel and finely slice the onions
  2. Heat a pan and add a little olive oil  It is best to use a flat and open pan, as the process call for slow but definite removal of humidity from onion as you go..
  3. Place in the onion and cook gently for 30 minutes until the onion has turned a light golden brown, stirring often. This slow cooking process will caramelize the natural sugars and turn the onion very sweet
  4. Drain if required and place in the pastry case
  5. Lightly whisk the cream and eggs together, season with sea salt, freshly milled pepper and grated nutmeg
  6. Pour over the onions, the mixture should be just below the edge of the pastry case
  7. Place in a pre-heated oven (170ºC or 325F) and bake until the egg mixture sets (approx. 20 minutes)


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