French Onion Tart
French Onion Tart

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, french onion tart. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

French Onion Tart is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. French Onion Tart is something that I’ve loved my entire life.

Line a baking sheet with parchment paper. A traditional side dish from the Alsace region of France, in the country's northeast corner near the German border, this rich onion tart pairs bacon and caramelized onions in a creamy sauce baked in a pie shell. French Onion Tart Recipe is a tart recipe that is easy to make to home and will leave you mesmerised at its simplicity.

To begin with this recipe, we must first prepare a few ingredients. You can have french onion tart using 17 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make French Onion Tart:
  1. Prepare 1 tbsp extra virgin olive oil
  2. Take 1 tbsp butter
  3. Take 2 lb yellow onions, peeled & sliced thin
  4. Prepare 2 sprigs fresh thyme - leaves removed & stems discarded
  5. Get 1 Sea salt and freshly ground pepper, to taste
  6. Get 1 large egg, lightly beaten
  7. Get 1 tsp sherry vinegar
  8. Take 1 ½ cup beef, vegetable or mushroom broth
  9. Prepare 2/3 cup (2 oz.) Gruyere cheese, shredded
  10. Get 1 ½ cup cream or half and half
  11. Take For the cheese pastry crust
  12. Get 1 ¾ cups (110 grams) whole wheat pastry flour
  13. Make ready 1 ¼ tsp. (2 grams) fine sea salt
  14. Take 1 ¼ tsp. paprika
  15. Prepare 1 cup (3 oz.) Gruyere cheese, shredded
  16. Take 4 Tbsps. (2 oz.) very cold butter, shredded using a box grater
  17. Make ready 1 to 2 Tbsps. cold seltzer

While the tart is at its best when made with Stella's old-fashioned flaky pie dough, it works just fine with store-bought puffy pastry as well, for those who don't feel like making dough from scratch. If you do not own a muffin tin, disposable tins are available on the baking aisle of market. For decades, the restaurant Lutèce—with chef André Soltner behind the stove—was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever.

Steps to make French Onion Tart:
  1. To make the filling: Heat the olive oil and butter in a heavy-bottomed pot over medium-high heat.
  2. Add the onions and sauté for 2 minutes.
  3. Cover pot, reduce heat as low as it can go without shutting off, and let cook until onions have cooked down and released a lot of their liquid, about 20 minutes.
  4. Prepare the crust: Add the flour, salt, and paprika to the bowl of a food processor.
  5. Pulse once or twice to mix the dry ingredients
  6. Add the cheese and butter, and then pulse a few times until it forms a sandy-looking mixture
  7. Add 1 Tbsp. of seltzer, pulse again until a rough ball of dough comes together. If the mixture is too dry and crumbly, add more seltzer 1 tsp. at a time (you may not need the entire 2 Tbsps.),and continue to pulse until you have a ball of dough.
  8. Turn the dough out onto an un-floured counter, flatten and shape into a disk. Wrap in plastic wrap and chill for 30 minutes.
  9. Preheat the oven to 400ºF
  10. Filling continued: Remove cover from the pot of onions, raise heat to medium, and add the thyme and season with salt and pepper.
  11. Let the onions cook, stirring occasionally to scrape the browned bits from the bottom of the pot,until onions turn golden brown, about 30 to 35 minutes.
  12. When onions are golden and very tender stir in the sherry vinegar and broth of choice. Cook and stir until most of the broth has vaporized.
  13. Remove from heat and, using a slotted spoon, transfer onions to a medium bowl
  14. NOTE: Let cool a bit before adding cream/egg mixture
  15. Crust continued: Place the chilled dough between two sheets of parchment paper, and roll it into a 13-inch circle.
  16. Peel the top parchment layer off and reverse the dough into the prepared tart pan, lifting the sides to drape (rather than pressing/stretching the dough) the dough into the corners. Press the dough the rest of the way in and up the sides, leaving a 1-inch high crust.
  17. Filling finish: To finish the filling, in a small bowl beat the egg and cream (half and half) together, and then add the mixture to the bowl with the onions. Stir to mix well.
  18. Overall finish:Pour mixture over the tart crust and spread to the edges. Sprinkle cheese on top. Bake for 25 minutes, until slightly puffed and golden.Remove from oven and let cool for 5 to 10 minutes before slicing.

Onion tart is also my go-to dish for winter dinner parties, and this recipe that I learned in Normandy always ends up being a huge hit. The entire thing takes an hour from start to finish and your guests will be impressed. Think of onion tart like onion soup, but with a crust. Life just got a little sweeter. If you like onion tart I think this recipe will suit you.

So that’s going to wrap it up for this exceptional food french onion tart recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!