Friday, December 16, 2016

This week's MENU recipe: Onion Tart from Alsace

Happy Holidays     We had some friends for a summer lunch recently and Lynne made a classic French Onion Tart. It is very easy to make, great if you have vegetarians to feed and very delicious. Do try and use Gruyere cheese for the authentic taste. It is also very simple and quick to make. If you want to make your own pastry do so, just add some grated cheese and some fresh herbs.
1 Kg onions, sliced - 1 t olive oil - 1 t butter - salt - 2 eggs, beaten - 55 g gruyere cheese - 1 t fresh thyme leaves - salt and freshly ground black pepper - a roll of frozen cheese and herb pastry, defrosted - butter to grease the pie dish

Fry the onions gently in the oil and butter with a little salt on a slow burner for approximately 30 minutes until they are soft and beginning to take on some colour. Set aside to cool. While the onions are cooking, butter a pie dish, roll out the pastry to fit and line the pie dish, leaving some overhanging pasty on the tin edges. Then refrigerate for 15 minutes . Turn your oven on to 180C. When the pastry is cold, line the pie dish with a cartouche of baking paper and some baking beans. Bake for 10 minutes then remove from the oven and take off the baking paper and beans and allow to cool. Beat the eggs, add the cheese and the thyme and some seasoning and stir into the cooled onion mix. Add to the pastry and return to the oven for 20 to 30 minutes or until the pastry is crisp and golden and the top of the tart is golden too, with a little soft wobble in the centre. Trim off any ragged pastry with a very sharp knife and serve either warm or cold with a salad. Lovely paired with a rich Chardonnay, such as DeWetshof Bateleur
© John & Lynne Ford, Adamastor & Bacchus 2016
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