Monday, 5 August 2019

Onion Tart

Simon made a delicious onion tart for the last Claise ConneXion and people wanted the recipe. It's kind of cross a between Alsatian Onion Tart, which is a sort of onion quiche, and pissaladière, which is a sort of Provencal onion pizza. He didn't really use a recipe, but for the record, has written one out for us.

20 onions
Knob of butter
Splash of oil
1 tsp sugar

3 eggs

250g flour
125g butter
1 tsp salt
100ml of water

Grated cheese

  1. Peel and slice onions. Not too finely. Put in a bowl, sprinkle with sugar and stir.
  2. Put butter and oil in large frying pan, add onions, salt and pepper and cook (with lid on) very slowly for 45 minutes (or the longer the better), trying not to brown. Stir occasionally. I did this the night before.
  3. In a bowl, mix the flour, salt and butter cut into pieces. Drizzle in the some of the water. Knead until you have a ball of dough. Shape into a ball, roll into cling film and put in the fridge for 1 hour.
  4. Turn oven to 180C.
  5. Roll pastry big enough to line a 12 inch flan dish, and using baking beans (or coins) blind bake for 25 minutes or so.
  6. Beat the 3 eggs, add to onion mixture and pour into the pastry case. Sprinkle with cheese.
  7. Bake for 30-45 minutes (until set).



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chm said...

Wish I had an oven to bake this fabulous-looking pastry since I just love onions [raw onions don't like me, though!].

GaynorB said...

It was excellent, but I had no idea you'd used 20 onions!

Le Pré de la Forge said...

Brilliant tart that was Simon.... really lush!

Simon said...

chm. You'll just have to convice Ken and Walt next time you're here

Gaynor. It would possibly work with 16 onions... I didn't want it to look half filled

T - thanks.

GaynorB said...

I was just imagining the tears involved!

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