Alsatian Onion Tart

• For 6 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Tart Crust
  • All-purpose flour : 1/4 cups
  • Unsalted butter (cold and cut into small pieces) : 1/2 cup
  • Salt : 1/2 tsp
  • Ice water : 3 tbsp
• Onion Filling
  • Yellow onions (thinly sliced) : 4 large
  • Unsalted butter : 2 tbsp
  • Salt : 1/2 tsp
  • Black pepper : 1/4 tsp
  • Fresh thyme leaves : 1 tbsp
  • Heavy cream : 1/2 cup
  • Eggs : 2 large

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Steps

• Preheat the oven to 375°F (190°C).
• In a food processor, combine the flour, butter, and salt. Pulse until the mixture resembles coarse crumbs.
• Add the ice water, one tablespoon at a time, and pulse until the dough comes together.
• Transfer the dough to a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
• In a large skillet, melt the butter over medium heat. Add the sliced onions and cook until they are soft and golden brown, about 20 minutes. Stir occasionally.
• Season the onions with salt, black pepper, and thyme leaves. Remove from heat and let cool slightly.
• In a bowl, whisk together the heavy cream and eggs. Season with salt and pepper.
• Roll out the chilled dough on a floured surface and transfer it to a tart pan. Press the dough into the pan and trim any excess.
• Spread the cooked onions evenly over the tart crust.
• Pour the cream and egg mixture over the onions.
• Bake in the preheated oven for 30 minutes, or until the tart is golden brown and set.
• Remove from the oven and let cool for a few minutes before serving.

Tips

• For a more flavorful tart, you can add some grated Gruyere cheese on top of the onions before pouring the cream and egg mixture.
• Serve the Alsatian Onion Tart warm or at room temperature as an appetizer or main course.

Information

• Alsatian Onion Tart, also known as Tarte à l'oignon, is a traditional dish from the Alsace region in France.
• This tart is made with a buttery crust and a savory filling of caramelized onions, cream, and eggs.
• It is often served as a starter or as a main course with a side salad.