I have been thinking about making an onion tart for a while now. Soft, buttery sweet onions enrobed in a rich custard and baked in a flaky tart shell – what could be better on a snowy winter’s day?
Begin by making a basic pie dough, or using a store-bought, refrigerated dough. Roll it out and place it in a 9-inch tart pan.
Blind-bake the shell at 350 degrees for 15 minutes. Remove the beans and return to the oven to bake for 5 minutes more. Set aside to cool.
Peel and halve four large onions.
Slice them thinly.
Melt a stick of butter in a heavy skillet. Add the sliced onions and cook over low heat, covered, until they soften.
Continue cooking slowly until most of the liquid has cooked out and the onions become a lovely golden yellow color.
Seperate four eggs, reserving the whites for another project.
I like to use my hands for this – the easiest and least expensive egg separator you can buy.
It’s messy, but effective.
Mix your eggs with your cream, salt, pepper and grated nutmeg. Add the cooled onions to the custard.
Pour this mixture into your tart shell and bake at 350 for 30-40 minutes.
Et, voila – a lovely savory onion tart!
4 large onions, sliced thin
1 stick butter
1 cup heavy cream
4 egg yolks
1/2 teaspoon salt
fresh ground black pepper
Prepared pie dough