French onion tart

Une tarte à l’oignon, or onion tart, quickly became my favorite dish when I first came to France. During the winter months making this tart and eating it hot from the oven with a green salad made for a most satisfying evening meal. I used to eat it a lot when I first came to France, a kind of grab-and-go  food when I was strolling the cobblestone streets of Paris, especially during those wintry days, when the air was chilling,  and I was searching for lunch and a chocolat chaud, passing by those food stands and finally picking up a steamy onion tart.
This tart is very easy to make and it’s perfect with a glass of white wine and a light green salad!!!

Ingredients:

1 pâte brisée (pie crust)

2 onions, thinly sliced

3 eggs

1/2 cup milk

6 oz (180 g) smoked bacon, cut into strips

1 1/2 oz (40 g) gruyère cheese, grated

salt and pepper

 

Sauté bacon in a medium saucepan over medium-high heat until bacon is cooked through and crisped, about 7 minutes. Set aside. In the same skillet, add the onions, and let them cook for 10 mn until cooked but not colored.

 

In a bowl, whisk the eggs and the milk.

Season with salt and pepper (Do not add too much salt, as the bacon is already salted).

Preheat the oven at 400ºF (200ºC).

Grease a tart pan and fit the pie dough into it then lightly prick all over.

  

Add the onions and the bacon on top of the tart and then sprinkle with the cheese.

Pour in the egg-milk mixture.

Bake in the oven 25 to 30 mn or until golden.

 

Tarte à l’oignon

Ingrédients:

1 pâte brisée 

2 oignons, émincés

3 oeufs

10 cl de lait

180 g de lardons

40 g de gruyère râpé

sel et poivr, selon goût

 

Faire chauffer une poêle et faites-y revenir les lardons. Ajouter les oignons et laisser les cuire à feu doux environ 10 mn. Ne pas les laisser colorer.

 

Dans un saladier, fouetter les oeufs avec le lait.

Saler et poivrer.(Attention ne pas trop saler puisque les lardons sont déjà salés).

Préchauffer le four à 200ºC.

 

Etaler la pâte dans un moule à tarte, chemisé de papier sulfurisé, puis piquer le fond avec une fourchette.

 

Répartir les oignons et les lardons sur le fond de tarte puis parsemer avec le fromage.

Verser ensuite la préparation oeuf-lait.

 

Enfourner 25 à 30 mn ou jusqu’à ce que le dessus soit doré.

 

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