Onion Tart Recipe

From Dorothy McNett's Recipe Book.

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Onion Tart

From Dorothy McNett's Recipe Book at www.dorothymcnett.com

2 pounds minced onions (about 7 cups)
3 tablespoons butter
1 tablespoon olive oil
1 1/2 tablespoon flour
2 eggs
2/3 cup half and half
1/2 teaspoon sea salt
1/8 teaspoon white pepper
pinch of nutmeg
1/2 cup (about 2 oz.) grated Emmenthal cheese

1 8 inch partially cooked pastry shell in a tart pan with a removable bottom (see recipe below)
1 tablespoon butter, cut into tiny pieces
paprika
green onion, for garnish

for the crust;
1 cup all purpose unbleached flour
1/2 teaspoon salt
1 teaspoon sugar
1/3 cup very cold butter
4 tablespoons very cold water

Cook onions in a heavy skillet with the oil and butter over very low heat, stirring occasionally until they are extremely tender and a golden yellow, about 1 hour. In meantime, make the crust: Preheat oven to 400 degrees. In the food processor with the steel chopping blade in place, whirl the flour, salt, and sugar. Add the butter and the water and process just until it wants to form a ball. Roll out and fit into 8 or 9 inch flan pan. Line it with a piece of foil or parchment, and then layer the foil with dry beans or pie weights. Bake for 8-9 minutes. Remove foil and beans, prick bottom of pastry with a fork to keep it from rising. Return to oven for 3 minutes, or just until it is starting to color. Set aside.

When the onions are cooked for 1 hour, sprinkle with the flour, mix well, and cook slowly for 2-3 minutes. Allow to cook slightly. Preheat oven to 375 degrees. Whisk the eggs with the cream and seasonings until blended. Gradually mix in the onions and half of the cheese. Pour into partially baked tart shell. Spread on the rest of the cheese and dot the butter over it. Bake 25-30 minutes, or until it has puffed and browned.

Recipe created 1995-08-22.

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