Onion Tart – Tarte À l’Oignon

Rating: 5.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 1.0 (servings)


For the coating:


In Alsace, in autumn, everywhere you can find the Neien Siassen, the fresh wine, still milky. It is light and easy to drink, but it takes effect the next day. Tarte a Liter’oignon tastes exceptionally good with this wine.

Shortcrust pastry (pâte brisee salee): Sift the flour onto a brook board and press a depression in the center. Form the egg and the salt in the hollow and press the butter in flakes on the edge. Knead quickly with your fingertips until the whole becomes crumbly, now add the milk and quickly knead a smooth dough. Shape into a ball and refrigerate wrapped in plastic wrap for at least 2 hours. (Note Cs: For this recipe, half the dough is enough, but because you can’t cut an egg yolk in half, you have to make that much dough, but you can just as easily keep it in the fridge.

Topping: spread a greased tart pan, with low scalloped edges with the dough, poke holes in it with a fork. Slice onions into house-thin rings. Heat the butter in a frying pan and sauté the onion rings in it, turning continuously until cooked. Extinguish with white wine and continue to simmer until the wine is completely absorbed. Mix the egg yolks and whipped cream with the slightly cooled onions, incorporate the cheese and season everything heartily together with the spices. Spread the mixture evenly on the pastry base and bake in the oven for 30-40 minutes until brown.

Tip: Always use

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