Onions are like backup singers, never in the limelight. They are often the backbone of a dish but seldom the star. Apart from onion soup, which I love, I have not come across other famous onion dishes. So I began searching for my next onion dish and I am totally smitten with this onion tart. This is by far my favourite savoury tart. My mum used to tell me onions add sweetness to a dish so you never stinge on them. This tart is true evidence of that, the sweetness of the onions really shines through here and after a slice you will be asking for another. So if you love a savoury tart, look no further, give this humble onion tart a go. You will not regret it, I assure you.
What you’ll need:
10-inch tart pan with removable bottom
170g cold unsalted butter, cut into small cubes, plus more for tart pan
220g (2cups) all-purpose flour, plus more for dusting
1/2 cup ice water
700g onions, finely sliced
1 large egg, lightly beaten
1/2 cup heavy cream
1/4tsp freshly ground pepper
1 pinch freshly grated nutmeg
1/4 cup freshly grated parmesan cheese or swiss cheese
Butter the tart pan and set aside.
To make the crust
In a medium bowl, combine flour and 1/2tsp salt.
Add 115g chilled butter and combine with fingers or a pastry blender until it has the texture of coarse meal.
Add ice water and stir just until a dough forms.
Form into a disk, wrap in plastic wrap and chill for 15 minutes.
Pre-heat oven to 190°C.
On a lightly floured surface, roll out dough to 1/8 inch-thick round.
Fit the dough into prepared tart pan and trim excess.
Line with a parchment paper round, fill with pie weights/rice/beans and chill for 15 minutes.
Transfer to oven and bake for 15 minutes.
Remove pie weights and parchment paper. Bake for 5 minutes more.
Remove from oven and set aside.
To make onion filling
In a large pan, heat the remaining butter and add the onions.
Stir frequently until slightly browned and softened, about 15 minutes.
Remove from heat.
In a medium bowl, combine beaten egg, cream, remaining salt, pepper and nutmeg.
Stir in onions.
Sprinkle baked tart shell with cheese.
Spread onion mixture evenly over the cheese.
Bake until set, 35 to 40 minutes.
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