French onion tart

This tart is a onion cheesy creamy mouthful of flavour, you will not go far wrong in making this. It is very simple all you have to do is cook the onion add the other ingredients and then bake it.

For this tart you will need.

350g/12¼oz shortcrust pastry
60ml/2¼oz olive oil
3 to 5 onions, you will need the right amount for your tart and that will depend on the size of the onions.
1 garlic clove,
1 sprig fresh thyme
1 sprig of rosemary
60ml/2¼fl oz dry white wine
90ml/3¼floz double cream
90ml/3¼floz milk
2 sprigs parsley, finely chopped
2 or 3 egg yolk
2 to 3 whole eggs.
Salt and freshly ground black pepper and nutmeg
90g/3¼oz emmenthal or gruyère cheese, grated

Preheat the oven to 180c/350f and roll out the pastry and line a loose-bottom tart tin. Now I have posted several pastry recipes and any of them would do but if you are going o make a really nice tart ten make a pastry using egg yolks in it. It bakes better and is more authentic if you are going to call it a “French Onion Tart.”

Line the pastry with grease proof paper and baking beans and blind bake for about 15 minuets then remove the baking beans and carry on baking for another 3 to 5 minutes to brown the surface of the pastry . Then take it out of the oven and set to one side.

For your filling, you want a really rich onion filling so the way you cook you onions is important. Start by peeling them and slicing them. Then in a frying pan add the oil and heat it up on a medium high heat. Add some of the onions and let them cook , do not put all the onions in at once or it will take all the heat out of the oil and take you longer to cook the onions. As the onions start to brown, add some more and then the rest and let them all cook down. The first lot of caramelising onions help colure and flavour the others. As the onions are going in you can filly chop add the garlic , thyme and rosemary.

Now remove the frying pan from the stove and set down on a work surface. While it is still hot, add the cream and keep stirring. You will see the cream take on the colure of the onions. Then add the milk and keep stirring . Now every thing will be pretty cool , now take your eggs and egg yolks and whisk them in a bowl and add the onion mix to them . Finally add the grated cheese and the parsley to the mix and pore it all in to the pastry case.

Now put back in to the oven and bake for about another 30 minutes until the eggs have set.

Now you can have this hot or cold but I prefer to have it warm so cook it and serve it about twenty minutes after you have taken it out of the oven, perfect.

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