|
Tarte a l'Oignon (this onion tart, or flan is a French recipe from the region of Alsace) |
|
| 7 oz flour 4 oz unsalted butter 4 tbsps (approx) iced water pinch of salt 2 egg yolks |
2 oz butter 10 fl oz cream 1 egg 1 1/2 lbs onions, thinly sliced nutmeg, salt, freshly ground pepper to taste |
| Preheat oven to 375 F Rub the 4 oz of unsalted butter into the flour and salt, until it looks like breadcrumbs. Add a tablespoon of water at a time until a firm dough may be formed. Wrap in plastic and let rest in the refrigerator for an hour. Roll out the pastry on a lightly floured surface and line a 9" flan tin. Prick the bottom with a fork and blind bake with ceramic baking beads ( alternatively, the crust may be lined with tin foil and filled with dried beans or rice). Bake for 8 to 10 minutes. Remove from oven and carefully remove baking beads. Allow crust to cool. Meanwhile, make the filling. Melt the butter in a large frying pan or wok, add sliced onions, cover and cook gently for 30 minutes over low heat, stirring often. Do not allow the onions to brown. Allow onions to cool. Mix the cream, egg, egg yolks, nutmeg, salt and pepper together. Add the onions and pour into the baked crust. Bake for approximately 30 minutes, the eggs should be set and the top golden brown. Serve hot or cold. |
|
| serve with Lailey Vineyard Riesling | |
| www.laileyvineyard.com | |