How To make Onion Tart
PAStrY:
200 g Plain flour
130 g Unsalted butter, softened
3 tb Water
1 Egg
1 ds Salt
FILLING:
400 g Onions
30 g Bacon, cut into thin strips
50 g Unsalted butter
3 1/2 dl Cream
3 1/2 dl Milk
4 Eggs
1 ds Gratted nutmeg
1 tb Chopped parsley
Salt and pepper Pastry Make the flour into a 'well' on the pastry board, beat the egg and add it, with the butter, salt and a little of the water, to the centre of the well, then work the ingredients into the flour with your fingertips, incorporating more water little by little; whether you have to use all the water or not depends on the quality of the flour. Press all the dough together into a ball then, finally, work it thoroughly with the heel of your hand, gathering it up with pastry scraper as you do so until it is soft and pliable. Leave it in the refrigerator to firm up again before you roll it out. Filling Peel the onions. Cut them into fine rings and weigh out 300 g. Cook the bacon strips (which need to be VERY finely cut) in the butter. Let them take on a golden colour, then add the sliced onions and leave them to cook gently until they are tender. In a bowl beat together the cream, milk and eggs, adding salt, pepper and nutmeg to taste. When the onions are cooked, add them to the mixture in the bowl and add the chopped parsley. Preparation Roll out the dough 2mm thick and use it to line a buttered tart tin 26 cm in diameter and at least 3cm deep. Cut a disc of aluminium foil of the same diameter as the tin and place it on the pastry. Weight it down with a handful of beans or crusts. Pre-heat the oven to 150 oC (300 oF) and cook the pastry 'blind' for half an hour. Watch the coulouring of the edge and as soon as it starts to turn golden remove the aluminium foil and beans or crusts. Cook the pastry shell until the base is baked but not coloured. Fill the shell with the onion mixture. Put the tart back into the oven. Check that the temperature is still 150 oC and keep the oven at or just below this temperature for about 1 hour. Towards the end you could reduce the heat a little, as the tart needs TO COOK VERY SLOWLY. The tart is ready if, when you shake it, the filling appears to be quite firm with no hint of a whole in the centre. Serve warm, in small slices ! (From: Fredy Girardet, Cuisine spontanee)
How To make Onion Tart's Videos
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Caramelized Onion Tarts | One Pot Chef
Caramelised Onion Tarts is a simple to make, yet very impressive dish. Thinly sliced brown onions are combined with brown sugar and balsamic vinegar. Cooked until caramelised, the mixture is spooned onto puff pastry, topped with crumbled feta cheese and baked until golden and puffed - give it a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
1kg of Brown Onions (peeled, halved and thinly sliced)
1/4 Cup of Olive Oil
1/4 Cup of Brown Sugar
1/4 Cup of Balsamic Vinegar
2 Sheets of Frozen Ready-Rolled Puff Pastry
100g of Feta Cheese (crumbled)
Preparation Time: About 10 minutes
Cooking Time: About 30 minutes
MAKES 8 TARTS
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music Track:
Bright Wish
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
VEGAN CARAMELIZED ONION TARTS | Recipe & Life Lessons by Mary's Test Kitchen
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Welcome back to Mary's Test Kitchen where we're making a little savory treat yo'self treat using common vegan pantry ingredients and turning them into cute little tarts filled with sweet caramelized onions and aromatic roasted cashew cream. They're the perfect thing for an afternoon tea time or to bring to potlucks since they're awesome hot or cold.
Vegan Caramelized Onion Tarts (recipe & blog post):
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Tarte Flambée - Alsatian Bacon & Onion Tart - How to Make Tarte Flambée
Learn how to make a Tarte Flambée recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Alsatian Bacon & Onion Tart!
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