French Onion Tart

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 620
• Protein: 13 g
• Carbs: 49 g
• Fat: 40 g

Ingredients

• 1 piece Shortcrust pastry ( ready to use )
• 1 kg Yellow onion ( finely sliced )
• 50 g Minimum butter sweet
• 3 piece Egg
• 200 ml Cream
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 pinch Thyme ( dried or fresh leaves )

Instructions

1. Slow-cook the onions

   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. Prepare the custard

   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. Assembly

   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. Baking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Reheat in the oven to maintain the pastry's crispness.