Pairs well with Onion Tart
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Onion Tart
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A savory tart featuring a flaky shortcrust pastry filled with a creamy onion, cheese, and spiced sauce mixture, baked to golden perfection.
00:45:00 total
Serves 6
medium
Main Various
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Ingredients
- all-purpose flour - 2 cups (250 g) (sifted)
- salt - 1 teaspoon (5 g) (for dough)
- unsalted butter - 1 stick (125 g) (cold, cut into cubes)
- egg yolk - 1 (for dough)
- cold water - 50 ml (approx. 4 ½ teaspoons) (adjust as needed to form dough)
- butter - 250 g (for filling, melted)
- onions - 5 medium (sliced)
- flour - 2 tablespoons (for thickening filling)
- milk - 500 ml (evaporated milk preferred)
- egg yolks - 2 (for filling)
- grated Gruyere cheese - 1 cup (100-200 g) (plus extra for topping)
- mustard - 1 teaspoon (for flavoring filling)
- pepper - 1 teaspoon (freshly ground or dry pepper mix)
- Épices du Chef or dry spice mix - 1 teaspoon + 1 tablespoon (for onions) (can substitute with Italian seasoning or preferred dry spices)
Instructions
- Prepare Shortcrust Pastry: Sift the flour and add salt. Cut cold butter into cubes and blend into the flour using fingertips or a pastry blender until mixture resembles coarse crumbs. Work quickly to avoid melting butter.
- Form Dough: Incorporate egg yolk and gradually add cold water, kneading gently until dough holds together in a ball. Avoid overworking to prevent tough dough. Wrap in plastic wrap and refrigerate for 30 minutes.
- Prepare Tart Shell: Butter a tart dish. Lightly flour working surface and rolling pin. Roll dough into a disk about 3 mm thick. Carefully transfer and unroll dough over tart dish. Trim excess dough leaving some overhang. Chill for at least 15 minutes to prevent shrinkage.
- Cook Onions: Melt butter over low heat. Add 1 tablespoon of Épices du Chef. Add sliced onions and cook for 10-15 minutes, stirring frequently to prevent burning.
- Make Filling Sauce: Remove pan from heat, stir in flour, then whisk over low heat for a few minutes without browning. Gradually add half the milk, bring to a boil while whisking. Add remaining milk, boil again for 2 minutes until thick enough to coat back of spoon.
- Season Filling: Remove from heat. Stir in mustard, pepper, and 1 teaspoon Épices du Chef. Let mixture cool slightly.
- Add Egg Yolks and Cheese: Beat egg yolks and mix into filling. Fold in grated Gruyere cheese gently.
- Assemble and Bake: Pour filling into chilled tart shell. Sprinkle remaining cheese on top. Bake in preheated oven at 350°F (175°C) for 30-45 minutes until golden and set.
- Rest and Serve: Let tart cool for 10-15 minutes before removing from tart dish to avoid breaking. Slice and serve warm.
