French cuisine · Dough, Pasta & Rice

Tarte à l'Oignon

Alsatian onion tart with a creamy custard on shortcrust pastry.

Ingredients · for 6 servings

• 250 g flour
• 125 g cold butter
• 1 egg
• 1 pinch of salt
• 1 kg onions
• 3 eggs
• 250 ml cream
• 100 ml milk
• Nutmeg
• Thyme
• Pepper

Instructions

1. Knead a shortcrust from flour, butter, egg and salt and chill for 30 minutes.
2. Slice the onions into fine rings and braise them very slowly in butter for 25 minutes until golden.
3. Roll out the dough, line the tin and blind-bake for 12 minutes.
4. Whisk the eggs with cream, milk, nutmeg and pepper and fold in the onions.
5. Pour onto the base and bake at 180 °C for 35 minutes until golden brown.