Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Onion Tart
If you wanted a tart with a distilled onion flavor, this is it. I’m always looking for ways to use caramelized onions because they’re so delicious and this might be the ultimate way to use them. It’s the perfect tart with just a hint of sweetness that keeps it tasting fresh.
Onion Tart
AuthorMabCategoryDifficultyIntermediate
Yields4 ServingsPrep Time45 minsCook Time30 minsTotal Time1 hr 15 mins
Ingredients
Crust
250gflour
¼tspsalt
115gbutter, cold
3tbspcold water
Filling
5onions, sliced into ribbons
1tbspbutter
1tbspolive oil
salt and sugar
240mlbroth (chicken or vegetable)
60gGuyere cheese
2egg
100mlcream
Directions
1
Make crust: Mix flour and salt together in a large bowl and work butter into the flour with a pastry blender or by hand until dough is crumbly then add cold water until it forms a soft ball.
2
Roll your dough out into a 1/4" sheet and place in a 9" tart pan, trim the edges then chill in fridge while you make the onions.
3
Make filling: Melt caramelized onions by placing the butter and olive oil in a deep pan over medium heat.
4
Once completely heated, add the onions and cook for 15 minutes.
5
Add the salt and sugar and continue cooking the onions for another 15 minutes until they brown through completely.
6
Once brown, add the stock to deglaze the pan, turn the heat to high and simmer for 10 minutes or until the liquid evaporates. Let cool completely.
7
Once cool add the egg and cream to the onions, then add the gruyere and pour that mixture into the tart pan.
8
Heat oven to 200°C and bake for 25 to 30 minutes until egg mixture is set.
Make crust: Mix flour and salt together in a large bowl and work butter into the flour with a pastry blender or by hand until dough is crumbly then add cold water until it forms a soft ball.
2
Roll your dough out into a 1/4" sheet and place in a 9" tart pan, trim the edges then chill in fridge while you make the onions.
3
Make filling: Melt caramelized onions by placing the butter and olive oil in a deep pan over medium heat.
4
Once completely heated, add the onions and cook for 15 minutes.
5
Add the salt and sugar and continue cooking the onions for another 15 minutes until they brown through completely.
6
Once brown, add the stock to deglaze the pan, turn the heat to high and simmer for 10 minutes or until the liquid evaporates. Let cool completely.
7
Once cool add the egg and cream to the onions, then add the gruyere and pour that mixture into the tart pan.
8
Heat oven to 200°C and bake for 25 to 30 minutes until egg mixture is set.
