The Onion Tart Recipe is a deep-filled onion tart is one of my favorite dishes it is amazing how a simple filling of onions, cream, and eggs can produce such delicious results.
9in (22cm) tart pan
1 pastry shell,
For the filling
2 tbsp olive oil
2 tbsp butter
1lb 2oz (500g) finely sliced onions
freshly ground black pepper
¾ cup heavy cream
1 large egg, plus 1 egg yolk
1 Heat the olive oil and butter in a pan, and add the onions. Season well with salt and pepper. When sizzling, reduce the heat and cook over low heat, covered, for 20 minutes, stirring occasionally. The onions should soften, but not brown. Take the lid off, increase the heat, and cook the onions for 5–10 minutes to allow any water to dry.
2 Place the onions in the pastry shell and spread them out. Whisk together the heavy cream, egg, egg yolk, and salt and pepper. Place the tart back on a baking sheet and pour the cream mixture over the onions. Use a fork to help distribute the cream evenly by pushing the onions from side to side a little.
3 Bake in the center of the oven for 30 minutes, until the mixture has just set, and is lightly golden and slightly puffy. Remove the tart from the oven, trim the edges of the pastry, and allow it to cool for at least 20 minutes before eating warm or cold.
This is best eaten the day it is made, but the tart can be chilled overnight.
The pastry shell can be prepared 2 days in advance and wrapped in plastic wrap until needed.
|Onion Tart Recipe|