Wednesday, August 16, 2017

On the Menu this week. Tarte à l’Oignon – Onion tart from Alsace


Pastry:

110g Plain flour – 50g butter - 1 egg – salt – iced water

Rub the butter into the flour with a pinch of salt, until it resembles large breadcrumbs, stir in the egg and enough water to bind together into a firm dough. Cover with cling film and refrigerate for 2 hours. Roll out thinly and cover the base of a greased loose-bottomed 21 cm quiche/flan tin. rest in the fridge while making the filling

800g onions, peeled and finely sliced – 50g butter and 1 tablespoon of olive oil- a grating or two of nutmeg – sea salt and pepper – 3 egg yolks – 125ml thick cream - 30g gruyere cheese, grated

Turn your Melt the butter with the oil in a large heavy bottomed pan. Add the onions and a liberal pinch of salt. Gently cook the onions, covered, until they are quite soft and golden brown, stirring occasionally to prevent them sticking – do NOT fry them. They will caramelize in their own juices and be quite sweet and begin to break up. This will take about half an hour. Taste and then season with black pepper, nutmeg and more salt if necessary. Cool, then stir in the egg yolks, cream and cheese. Pour into the pastry tin, place on a metal baking sheet and bake in a hot oven at 200ºC for 30 minutes. Serve hot or cold with a crisp green salad
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