Tarte à l’Oignon – Onion tart
Tarte à l’Oignon, or Onion Tart, is a classic French dish that epitomizes rustic elegance. It brings together caramelized onions, a touch of creamy fromage blanc or crème fraîche, and a sprinkling of fresh thyme atop a flaky pastry crust. The onions are sautéed until golden and sweet, then spread over the pastry base, which can be made from scratch or bought premade for convenience. After baking, the tart emerges with a beautifully browned surface, fragrant with the aroma of thyme and buttery pastry. It can be served as an appetizer, a light lunch, or as part of a brunch spread. The tart is often accompanied by a simple green salad, which provides a crisp contrast to the tender onions and rich tart base. Description by ChatGPT.
Bonjour et bienvenue to a taste of France with La Cuisine de Philippe. Today, we will be preparing a timeless classic, the French Onion Tart. It's a perfect blend of sweet caramelized onions, creamy custard, and a crispy crust that makes for an indulgent dish suitable for any occasion. Join me as we embark on this delicious culinary journey.
Ingredients:
- 1 kg onions, peeled
- 35 g unsalted butter
- 50 g grated cheese (preferably Emmental)
- 10 cl dry white wine
- 1 roll of puff pastry (homemade if possible)
- A pinch of ground nutmeg
- 20 cl full-fat crème fraîche
- 3 eggs
- Salt and pepper, to taste
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 to 8
Equipment:
- Saute pan
- Wooden spoon
- 25 cm diameter tart mold
- Fork
- Whisk
- Oven
- Knife
Cooking Tips:
For an even more flavorful tart, let the onions caramelize for a longer time over low heat until they turn a rich golden-brown color.
Instructions:
1. Start by halving your peeled onions and slicing them thinly lengthwise to achieve even cooking. Place them in a bowl, keeping them aside.
2. In a saute pan, melt the butter over medium heat. Once hot, add the sliced onions, stirring with a wooden spoon.
3. Generously salt the onions, mix, and let them cook on low heat for approximately 5 to 7 minutes.
4. After 7 minutes, season with pepper to your taste, and then deglaze the pan with the dry white wine, mixing well to incorporate it with the onions.
5. Cover the pan with a lid and let the onions simmer for about 15 minutes or until they become translucent and the liquid has been absorbed. Then remove from the heat and let cool.
6. Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit).
7. Press your pastry into a 25 cm tart mold, and use a fork to create small holes in the base to ensure even cooking.
8. Evenly spread the cooled onions over the pastry base.
9. In a separate bowl, crack the eggs and add the crème fraîche, a few twists of pepper, a touch of salt, and a bit of grated nutmeg. Whisk the mixture until combined and pour it over the onions.
10. Gently tilt the tart to ensure the egg mixture is spread evenly, and then top the tart with the grated Emmental cheese.
11. Place the tart into the preheated oven and bake for approximately 30 minutes or until the cheese is golden and the custard is set.
12. Allow the tart to cool slightly before serving to help set the filling and enhance the flavors.
You have just created a classic French Onion Tart, a dish with a golden crust, creamy texture, and the sweet, comforting taste of caramelized onions, following La Cuisine de Philippe's delightful recipe. Bon appétit!
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