Small white onion tart

Small white onion tart

Tarte aux oignons nouveaux

By
From
Hazana
Serves
4-6
Photographer
Mowie Kay

This creamy onion tart from Alsace is often served for the Sabbath.

Ingredients

Quantity Ingredient
3 tablespoons butter
900g small white onions, peeled
3 egg yolks
175ml double cream
pinch ground cinnamon
salt
freshly ground black pepper

For the shortcrust pastry

Quantity Ingredient
125g plain flour
60g wholemeal flour
1/4 teaspoon salt
100g butter
1 egg, lightly beaten
1-2 tablespoons iced water

Method

  1. To make the pastry, sift both the flours and salt into a mixing bowl. With your fingertips, rub in the butter until the mixture resembles coarse breadcrumbs. Add the egg and just enough iced water to make a soft ball. Wrap in foil and refrigerate for 1 hour.
  2. Meanwhile, melt the butter in a heavy frying pan and add the onions. Cook over a gentle heat for 30–40 minutes or until very tender and starting to turn golden, stirring from time to time so they cook evenly. Set aside to cool.
  3. Place the chilled pastry dough on a lightly floured surface and knead briefly. Roll out into a circle about 30cm in diameter. Carefully roll the dough around the rolling pin and unroll onto a greased 23cm tart tin. Ease the pastry into the corners, then trim away any excess dough. Use a fork to crimp the edges of the pastry and prick the base all over. Cover with a sheet of foil and fill with dried beans – this prevents the tart case from puffing up in the oven. Bake in a preheated 200°C oven for 8–10 minutes, then remove from the oven and carefully lift out the foil and beans. Turn the oven down to 190°C.
  4. In a large bowl, beat the egg yolks and cream together, then stir in the onions and season with cinnamon, salt and pepper. Pour the filling into the tart case and bake for 30 minutes or until lightly browned and pužffed. Serve hot.
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