Original French Onion Tart

Onion tart is especially popular in wine-growing regions and enjoyed with young wine. But it also tastes wonderful without wine! We bake an original French onion tart, a “Tarte à Liter’oignon”.

Cut two onions into nice slices, dice the rest. Sauté the diced onions in butter with the thyme for about 30 minutes without letting them color. Cut the bacon into thin slices and fry in oil.

Glaze: Mix the eggs with the egg yolks, milk and whipping cream and season with pepper, salt, cayenne pepper, nutmeg and perhaps caraway seeds.

Spread the bacon and onion cubes evenly on the lined shortcrust pastry, place the onion slices on top and add the egg-milk-cream mixture.

Bake in a heated oven at 160 °C for about 25 minutes.

Variation: Tarte aux Champignons (mushroom tart) Stew mushrooms with shallots and chopped herbs until soft, add a little white Porto Form. The egg-milk-whipped cream mixture and the baking instructions are the same as for the onion tart.

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Our tip: use bacon with a subtle smoky touch!

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