LOCATION: Recipes >> Entrée Pies >> Onion Tart 02
Onion Tart 02
200 g plain flour
130 g unsalted butter, softened
3 tb water
1 ds salt
400 g onions
30 g bacon, cut into thin strips
50 g unsalted butter
3 1/2 dl cream
3 1/2 dl milk
1 ds grated nutmeg
1 tb chopped parsley
Salt and pepper
Make the flour into a well on the pastry board, beat the egg and
add it, with the butter, salt and a little of the water, to the
centre of the well, then work the ingredients into the flour with
your fingertips, incorporating more water little by little; whether
you have to use all the water or not depends on the quality of the
flour. Press all the dough together into a ball then, finally, work
it thoroughly with the heel of your hand, gathering it up with
pastry scraper as you do so until it is soft and pliable. Leave it
in the refrigerator to firm up again before you roll it out.
Peel the onions. Cut them into fine rings and weigh out 300 g.
Cook the bacon strips (which need to be VERY finely cut) in the
butter. Let them take on a golden colour, then add the sliced
onions and leave them to cook gently until they are tender.
In a bowl beat together the cream, milk and eggs, adding salt,
pepper and nutmeg to taste.
When the onions are cooked, add them to the mixture in the bowl
and add the chopped parsley.
Roll out the dough 2mm thick and use it to line a buttered tart
tin 26 cm in diameter and at least 3cm deep. Cut a disc of aluminium
foil of the same diameter as the tin and place it on the pastry.
Weight it down with a handful of beans or crusts.
Pre-heat the oven to 150 C (300 F) and cook the pastry 'blind'
for half an hour. Watch the coulouring of the edge and as soon as
it starts to turn golden remove the aluminium foil and beans or
crusts. Cook the pastry shell until the base is baked but not
Fill the shell with the onion mixture. Put the tart back into the
oven. Check that the temperature is still 150 C and keep the oven
at or just below this temperature for about 1 hour. Towards the
end you could reduce the heat a little, as the tart needs TO COOK
VERY SLOWLY. The tart is ready if, when you shake it, the filling
appears to be quite firm with no hint of a whole in the centre.
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