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

Onion Cream Tart


  • Pastry
  • 2 cups flour
  • Pinch salt
  • 1 cup butter cubed
  • 4 tbsp ice-cold water
  • 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.
  • Press dough into a pie plate. Prick the bottom cover with foil and bake at 350°F for 5 to 8 minutes.
  • Filling
  • 1 tbsp butter
  • 1 BCfresh yellow onion sliced into rings
  • 2 cloves garlic finely chopped
  • Sea salt and freshly ground pepper
  • 2 eggs
  • ½ tsp ground nutmeg
  • ½ cup light cream


  • 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.
  • Beat the eggs, nutmeg, and cream together and pour over the onions.
  • Bake at 350°F for 15 minutes and serve hot, warm, or cold.