French Onion Tart
Ingredients
- 1 pcShortcrust pastry (ready to use)
- 1 kgYellow onion (finely sliced)
- 50 gUnsalted butter
- 3 pcEgg
- 200 mlCream
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pinchThyme (dried or fresh leaves)
Method
A melting filling of slow-cooked onions, naturally sweetened by the heat, set on a crispy shortcrust pastry. The scent of browned butter and nutmeg fills the kitchen.
- 1
Melt the butter in a pan. Add the sliced onions. Cook over low heat, stirring regularly until they are translucent and very soft. They shouldn't burn but should take on a light golden hue.
- 2
In a mixing bowl, whisk the eggs with the cream. Add salt, pepper, and a good pinch of nutmeg. The mixture should be smooth and consistent.
- 3
Line the tart tin with the shortcrust pastry. Prick the bottom with a fork. Spread the cooked onions evenly, then pour the custard over them. Sprinkle with thyme.
- 4
Bake at 180°C. The tart is ready when the custard is set and the pastry edges are golden brown and slightly pulling away from the tin.
Frequently asked questions
How do you get this dish right?
- Don't rush the onions; slow cooking is what develops their natural sugars.
- If the onions release too much water, increase the heat at the end to evaporate it completely.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat in the oven to maintain the pastry's crispness.
