By  Brian Faulkner  On

Onion Cream Tart

This Alsatian onion pie goes well with a glass of champagne.  Add a tossed salad for a light lunch.

Onion Cream Tart
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  1. Pastry
  2. 2 cups flour
  3. Pinch salt
  4. 1 cup butter, cubed
  5. 4 tbsp ice-cold water
  6. In a food processor add flour, salt, and butter. Pulse until mixture resembles coarse breadcrumbs. Add water 1 tbsp at a time until the dough comes away in a ball. Remove, wrap in waxed paper and chill for up to 1 hour.
  7. Press dough into a pie plate. Prick the bottom, cover with foil and bake at 350°F for 5 to 8 minutes.
  8. Filling
  9. 1 tbsp butter
  10. 1 BCfresh yellow onion, sliced into rings
  11. 2 cloves garlic, finely chopped
  12. Sea salt and freshly ground pepper
  13. 2 eggs
  14. ½ tsp ground nutmeg
  15. ½ cup light cream
  1. Melt the butter in a pan and sauté the onion, garlic, salt, and pepper until the onions are soft and translucent. Spoon into the cooked tart shell.
  2. Beat the eggs, nutmeg, and cream together and pour over the onions.
  3. Bake at 350°F for 15 minutes and serve hot, warm, or cold.
BCfresh Vegetables

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